We served this with sauteed zucchini and onions and portobello mushroom risotto.

Baked Chicken with Dijon and Lime
Adapted from Skinny Taste

4 chicken thighs, skin removed
4 boneless, skinless chicken breast
5 Tbsp Dijon mustard
2 Tbsp light Miracle Whip
3 cloves garlic, minced
2 limes, squeezed, and lime zest
3/4 tsp pepper
salt
dried parsley

Mix all ingredients together except dried parsley.  In a large ziploc bag, put the chicken.  Pour sauce over the chicken and toss to coat well.  Let marinade for up to 2 hours in the refrigerator.  Spray a large baking pan with Pam and pour the contents of the bag into the pan.  Sprinkle with parley and bake on 400 degrees for 35-45 minutes or when the chicken is cooked through.  Serve with the pan juices drizzled over top.