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You need THIN cut Boneless skinless Chicken Breasts.
Use 118 calories per breast.
Use Sauce.
Use Total 70 Calories for Sauce.
Provide Dijon Mustard.
Use Garlic, minced.
You need Salt.
You need Fresh ground pepper.
You need Garnish.
You need Total 10 calories for garnish.
You need to prepare Arugala.
Prepare olive oil.
Provide Salt.
Prepare Pepper.

In a mixing bowl, add all ingredients for the sauce and whisk together..
In a flat container put your chicken breasts in. Add sauce let chill in fridge for 1 hour..
Pre heat oven to 375. Place chicken on an oiled tray, add any extra left over sauce in the bowl to the tops of the breats, bake uncovered in the oven for 30 minutes..
Toss arugala in olive oil and salt and pepper. Plate chicken on top of carrot puree (optional) placing the arugala salad on top of the chicken breast. Serve with Mashed Cauliflower (optional.).

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