HONEY-LIME CHICKEN


1-1/4 lb. boneless skinless chicken breasts 
1/4 cup Honey
2 Tbsp. Dijon mustard
2 Tbsp. lime juice
2 cloves garlic, minced fine
2 Tbsp. soy sauce
1 tsp. grated lime zest 


Mix honey, mustard, lime juice, garlic, soy sauce and lime zest until well blended. Reserve 1/2 cup of the honey mustard mixture for serving with cooked chicken. Pour 1/4 cup of the mustard mixture over chicken; cover. Marinate for 1 to 4 hours in the refrigerator. Remove chicken from marinade; discard marinade. 

Grill or broil chicken 15 minutes or until cooked through, turning and brushing occasionally with remaining mustard mixture.


Serve with reserved honey mustard mixture.

GREEN BEANS AND CORN

1 Tbsp. olive oil
1 Tbsp. butter
1 pound green beans (about 20 total green beans, trimmed)
1 small bag frozen corn, thawed
2 large garlic cloves, minced
1 tsp. dried basil
salt and pepper to taste

Heat olive oil and butter in a skillet over medium high heat. Add the green beans and a splash of water, cover the skillet and cook for 3 to 5 minutes. Lightly salt and pepper beans as they cook. Add the corn, garlic and basil; sauté another 2 minutes. Season again lightly with salt and pepper.