Time: 40 minutes
Prep Pointer: Make the bread cubes ahead of time by toasting them at 400° for 15 minutes or until golden. Store in a large zip-top plastic bag. In addition, double the herb and mustard mixture and save for use as a marinade, or thin with olive oil for a quick vinaigrette.
Serve with Tomato-Basil Bread Salad: Combine 2 tablespoons olive oil, 1½ tablespoons red wine vinegar, 1 teaspoon Dijon mustard, and ¼ teaspoon black pepper, stirring with a whisk. Add 3 cups toasted whole-grain bread cubes, 2 cups chopped English cucumber, 2 cups chopped seeded tomato, ¼ cup chopped fresh basil, and 2 tablespoons chopped fresh chives. SERVES 4 (serving size: 1½ cups) CALORIES 182; FAT 8.6g (sat 1.3g); SODIUM 185mg.
View Recipe: Dijon-Herb Chicken Thighs