Lunch: Crispy Mustard Chicken with Carrots

You might expect rye bread and mustard on a sandwich, but here they make a very tasty crust for oven-baked chicken. If you prefer, substitute breasts for the legs.

This recipe includes fertility superfoods such as:

Chicken Breast

Health and fertility benefits of Crispy Mustard Chicken with Carrots

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

Ingredients

3 slice rye bread
1/4 c. Dijon mustard
2 tsp. freshly squeezed lime juice
1 large garlic clove
4 skinless chicken legs
2 bone-in, skinless chicken breast halves
Coarse salt and ground pepper
2 tbsp. olive oil
5 carrots
6 scallions

Instructions

Preheat oven to 400 degrees. In a food processor, pulse bread until coarse crumbs form.
In a shallow bowl, combine mustard, lime juice, and garlic. Season chicken with salt and pepper. Dip chicken legs (not breast) in mustard mixture, then roll in crumbs, patting to coat. Place legs and breast on a rimmed baking sheet. Drizzle with 1 tablespoon oil.
Check chicken breast after 20 minutes; remove when done. Roast legs another 10 to 15 minutes, until cooked through.
While chicken is roasting, toss carrots with remaining tablespoon of oil in a 9-by-13-inch baking pan. Season with salt and pepper. Place on separate rack in oven, and roast 10 minutes. Add scallions to carrots, and roast until tender, about 5 minutes.
Serve legs and vegetables together; reserve breast for another day.

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