- 1 tablespoon Dijon mustard
- Protein size amount of skinless, boneless chicken breast halves
- 2 teaspoons olive oil
- 1/2 cup bottled salsa
- 2 tablespoons fresh lime juice
- 2 tablespoons sliced green onions (optional)
Spread mustard over one side of chicken breasts. Heat oil in a large nonstick skillet over medium-high heat until hot. Add chicken breasts, with mustard side down; cook 4 minutes. Turn chicken over. Reduce heat to medium.
Combine salsa and lime juice; spoon over and around chicken. Simmer uncovered until chicken is cooked through and sauce thickens, 6-8 minutes. Transfer chicken to serving plates. Cook the remaining pan juices in skillet over high heat until slightly reduced, about 30 seconds.