$50 OFF COUPON CODE for P3toLife!
    Skip to content

    P3 hCG Meal: Dijon Chicken & Green Bean Salad - Week 8 P3tolife | 410 cal | 35g protein | 20g fat | 10g net carbs - Low Cal

    Everyone gets 3 free recipes from the P3tolife program! Just scroll down to see it. Enjoy this one.
    Sign up for my free mini-course that shows you just HOW the P3tolife program is different from DIY P3 recipe searches on Pinterest.


    Free P3tolife vs Pinterest Mini-Course

    P3tolife Program Testimonial

    I am in week two of Phase 3. Thanks for all of your encouragement and information. Your Phase3 meal plans and recipes are AMAZING!!! I’m feeding them to my husband and daughter too, and they LOVE them too!!


    Dijon Chicken & Green Bean Salad - Low Cal

    Print Pin Rate
    Meal Plan Category: Week 8
    Course: Poultry
    Recipe: Main Meals
    Servings: 2 servings
    Calorie: 410kcal
    Net Carb: 10g


    • 12 oz chicken thighs , bone-in, skin on


    • 3 tbsp Dijon mustard
    • 1 tbsp balsamic vinegar
    • 1 tbsp lemon juice
    • 1 tbsp garlic , minced
    • 2 tsp dried parsley
    • 1/2 tsp pepper
    • 1/2 tsp salt
    • 1/4 tsp dried thyme


    • 4 cups green beans , trimmed
    • 1 cup cherry tomatoes , halved
    • 1 tbsp olive oil
    • 2 tbsp balsamic vinegar
    • 2 tbsp shallot , minced
    • 1/2 tsp salt
    • 1/2 tsp pepper


    • WHISK together the ingredients for the marinade and pour into a gallon-sized ziploc bag. Add the chicken and marinate in the refrigerator for at least 30 minutes.
    • PREHEAT oven to 375°F. Place the chicken in a baking dish and pour any of the remaining marinade on top. Bake for 25-30 minutes, until the internal temperature reaches 165°F.
    • WHILE the chicken bakes, bring a pot of water to boil and add 1 tbsp of sea salt and 1 pinch of baking soda (this keeps the green beans bright green and nice texture). Boil the green beans for 5-8 minutes, until fork-tender - do less time if you want them more crisp. Drain the green beans.
    • IN a large bowl, whisk together the olive oil, balsamic vinegar, minced shallot, salt, and pepper. Add the green beans and cherry tomatoes to the bowl and toss until everything is well coated with the vinaigrette.
    • WHEN the chicken is done baking, broil for 2-3 minutes to crisp the skin, if desired.


    • ALLOW barbecue to rise to high temps with all burners on high. When ready, add the chicken thighs to middle burner area, turn off the heat on that burner, and reduce the heat of back and front burners to 75%. Flip after 15 minutes, and let cook on other side an additional 15 minutes.


    Calories: 410kcal | Carbohydrates: 16g | Protein: 35g | Fat: 20g | Fiber: 6g | Net Carbs: 10g