• Creamy Mustard Grilled Chicken and Bok Choy

Creamy Mustard Grilled Chicken and Bok Choy

60 4 servings, 1/4 of recipe (315 g) each
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4 servings, 1/4 of recipe (315 g) each

Roasted peppers and bok choy elevate this grilled chicken recipe. By grilling the peppers and chicken at the same time, you're minimizing clean-up and maximizing time. Try different coloured peppers to really brighten up this recipe.

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  • Reserve 1/4 cup dressing; pour remaining dressing over chicken in shallow dish. Turn to evenly coat both sides of each chicken breast. Refrigerate 30 min. to marinate.
  • Heat greased barbecue to medium heat. Remove chicken from marinade; discard marinade. Brush bok choy and peppers with 2 Tbsp. of the reserved dressing.
  • Grill chicken 6 to 8 min. on each side or until done (165ºF), adding bok choy and peppers to the barbecue for the last 5 min. and turning after 3 min.
  • Serve chicken, peppers and bok choy over rice; drizzle with remaining dressing.


For best results, grill the bok choy on the outer part of the barbecue grate where the heat is not as intense so the bok choy leaves do not char. If bok choy starts to dry out on the barbecue, spray it lightly with water.


  • 4 servings, 1/4 of recipe (315 g) each

Nutritional Information

Serving Size 4 servings, 1/4 of recipe (315 g) each
Calories 400
% Daily Value
Total fat 11g
Saturated fat 2g
Cholesterol 70mg
Sodium 360mg
Carbohydrate 44g
Dietary fibre 2g
Sugars 11g
Protein 30g
Vitamin A 50 %DV
Vitamin C 170 %DV
Calcium 8 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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