This was so good! The flavors worked perfectly together! Here is my recipe for Lemon Garlic Dijon Chicken: (Again, I didn’t measure so these are estimates)
3 boneless, skinless chicken thighs cut into strips
4 slices cooked bacon, chopped
About 1 T of lemon juice
About 1 T Dijon mustard
About 2 t garlic powder or 2 big garlic cloves, chopped
1/2 t paprika
S&P – to taste
Canola or Olive oil
Place all the ingredients into a ziplock bag and let marinate for 30 mins to an hour. Or, you can do like I did and place the marinade over frozen chicken and let the chicken thaw in the marinade.
Then add the chicken and the marinade to a frying pan and cook until chicken is cooked through and most of the liquid in evaporated. Add the bacon at the end and serve with veggies of choice!
Bonus: This “marinade” also makes a delicious salad dressing! (Obviously, don’t use the same marinade you put on your chicken…)
onmywaytohealth 
Yummy!!!!!
LikeLike
YUM!!! Thanks! I’m totally trying this!
btw…love the raw chicken dressing disclaimer. hahaha!
LikeLike
You never know, some people take things so literal these days!
LikeLike
Is olive oil part of the marinate? If so, roughly how much would you recommend? Or only when you cook the chicken? I wasn’t sure if the marinate is literally just mustard, lemon juice, paprika, and garlic?
LikeLike
Yes, olive oil is part of the marinade. I used just a few tablespoons I’m guessing, sorry I didn’t measure! I just drizzled the oil into the bag with the rest of the ingredients. If it helps, I didn’t add any more oil for cooking, I just used what was already there.
LikeLike
stupid question to you but, here in my end of the world, (Germany:-) not sure what a T and a t is, that Tablespoon /teaspoon? there are items where you don’t want to confuse the 2, say chilipowder!
LikeLike
I’m so sorry, I didn’t think to clarify! Yes, T is tablespoon and t is teaspoon.
LikeLike