Total Time
2hrs
Prep 30 mins
Cook 1 hr 30 mins

A Healthy Meal with Vegetibles and Protein, but alot of flavor!

Ingredients Nutrition

Directions

  1. Place dijon mustard, soy sauce and lemo juice in a nonreactive bowl and whisk until marinade is smooth and creamy.
  2. Preheat oven to 425°.
  3. Clean chicken breat and pat dry, then place on a baking dish.
  4. In a small bowl mix together lemon rinds, rosemary, sage, thyme, parsely and oregano and spread half of the micture over chicken.
  5. Pour the marinade on top then add remaining herbs and some cracked pepper.
  6. Place chicken in oven and bake for 20 minutes or until cooked.
  7. Chop onion,dice potato and chop chicken when cooked.
  8. Preheat oven to 375°.
  9. Heat up Chicken Stock in microwave until warm.
  10. In a large sauce pan heat olive oil and butter. Once hot, add onion and saute until just transparent. (About 4 minutes).
  11. Add flour and blend well then slowly stir in chicken stock.
  12. Add potatoes and boil until potatoes are mostly cooked.
  13. Crust: In a bowl add flour and butter, cut butter into flour.
  14. Add salt and water and mix until thick, but still liquid.
  15. Add chicken, lima beans, salt and pepper to pot. Cook until heated and thick.
  16. Spray an ovenproof dish with cooking spray and evenly spread hot ingredients.
  17. Pour crust over the top.
  18. Bake until crust is golden brown. (About 20-25 minutes).