Serving a cool, crunchy vegetable slaw on top of hot baked chicken breasts is an interesting contrast in temperature and textures.


1/4 cup Dijon mustard
1/4 cup lemon juice
3 tablespoons maple syrup
1/3 teaspoon tarragon
1/4 teaspoon salt
4 skinless, boneless chicken breast halves (5 ounces each)
2 cups shredded carrots
1/4 cup chopped onion


1 Preheat the oven to 400°F. In a medium bowl, combine the mustard, lemon juice, maple syrup, tarragon, and salt.

2 Place the chicken in a baking pan just large enough to hold it in a single layer. Spoon 6 tablespoons of the mustard mixture over the chicken. Bake until the chicken is cooked through, about 20 minutes.

3 Meanwhile, to the mustard mixture remaining in the bowl, add the carrots and onion. Toss to combine. Serve the chicken with the carrot slaw on top. Makes 4 servings

Nutrition Facts

per serving: calories 277, total fat 5.6g, saturated fat 1.2g, cholesterol 96mg, dietary fiber 2g, carbohydrate 20g, protein 37g, sodium 629mg

good source of: beta carotene, niacin, selenium, vitamin B6

Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum—a benefit for your arthritic hands. However, some foods—like canned beans—can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes

From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.

Publication Review By: the Editorial Staff at

Published: 13 Sep 2011

Last Modified: 06 Apr 2015