Ingredients

• 2 tsp Dijon-type mustard

• 1 clove garlic, crushed

• 2 sprigs fresh thyme (about 1/4 teaspoon)

• 1 tsp horseradish (optional)

• 2 boneless, skinless chicken breasts, cut in half

Directions

Combine the mustard, garlic, thyme and horseradish (if using) in a bowl or container large enough to accommodate the chicken breasts. Coat the chicken breasts with the mixture and let stand at least 15 minutes.

Grill (or broil) about 5 minutes per side, or until chicken is cooked through (internal temperature of 165°F). 

To switch things up, try substituting fresh oregano for the thyme. Or, if you like a bit of crust, roll in unseasoned, gluten-free bread crumbs before grilling. Or sprinkle with toasted sesame seeds.

Serves 4

Each serving contains about 133 calories, 27 g protein, 2 g fat, 69 mg cholesterol, 1 g carbohydrates, less than 1 g fiber, and 110 mg sodium.

To make this recipe gluten-free, use only spices and condiments that are gluten-free. Read food labels carefully and contact the company if you have any questions. If a crust is desired, use only gluten-free bread crumbs.