Honey-Dijon Barbecued Chicken Dinner

Make weeknight dinner fast and easy. Here's a main course recipe and three suggestions for rounding it out into a complete meal. Find out how to effortlessly dress up starters, sides, and desserts to fit the meal's main course.

The Menu

Honey-Dijon Barbecued Chicken

  • Honey-Dijon Barbecued Chicken (see recipe below)
  • Lentil and Goat Cheese Salad
  • Grilled Zucchini with Oregano
  • Grilled Bread with Mushrooms

Honey-Dijon Barbecued Chicken is sweet and tangy at the same time. Serve with Lentil and Goat Cheese Salad, Grilled Zucchini with Oregano, and Grilled Bread with Mushrooms for a Tuscan-style menu. Any grilled vegetable can be used in place of the zucchini -- use your favorite.

Honey-Dijon Barbecued Chicken


Lentil and Goat Cheese Salad

Cook lentils and chopped carrot in water like pasta just until lentils are soft. Drain and add a very light coating of balsamic vinaigrette. Gently stir in crumbled goat cheese to taste.

Grilled Zucchini with Oregano

Slice zucchini 1/2 inch thick. Toss with a bit of olive oil to coast; sprinkle with salt, pepper, and oregano and grill to cook, turning once.

Grilled Bread with Mushrooms

Slice crusty bread, brush with oil, and grill just to toast bread. Brush portobello mushrooms with oil; grill to cook through. Chop cooked mushrooms and serve on grilled bread. (You can pulse mushrooms in a food processor and make a spread for bread if desired.)