Paleo Maple Dijon Chicken with Baked Zucchini

Paleo maple Dijon Chicken with baked zucchini

3-3 1/2pound chicken breast, 1/4c Dijon Mustard, 3tbsp maple syrup, 1tbsp canola oil, 1/8tsp red pepper flakes, 1/2tsp black pepper, zest of 1/2 small lime, 2tbsp finely chopped parsley, plus more for garnish. 

Instructions: 
1. Finely chop large handful parsley, measure 2Tbsp into a bowl & set remainder aside for garnish. Combine mustard, maple syrup, oil, spices & lime zest into bowl with 2tbsp parsley. Whisk together until well blended. Remove 1-2tbsp of marinade to a separate dish & set aside for later. 
2. Add skinless chicken breast to a large freezer bag with remaining marinade, seal bag & massage into chicken until well coated. Refrigerate for at least 1hour or until ready to cook. 
3.preheat oven to 400• line baking dish with foil & spray with non stick cooking spray. Arrange chicken breast on baking sheet. Bake for 40 mins. Remove from oven, set oven to Broil & evenly brush remaining marinade over chicken. 
4. Broil for 5 minutes
5. Serve with chopped parsley sprinkled over @ Enjoy! 

The zucchini- I just take 3 and make fine slices. Spray a pan with mom cooking spray, place zucchini in dish coat with extra light virgin olive oil and season with mrs. Dash table blend. 350 20-30mins. I just put in oven when my chicken has 25mims left