This is from page 421 of the Better Homes & Gardens Cookbook, 75th Anniversary Edition.
2 1/2 - 3 pounds meaty chicken pieces (I used boneless, skinless thighs)
2 tbs canola or extra virgin olive oil
1 tbs Dijon mustard
1 tbs lemon juice
1 1/2 tsp lemon pepper seasoning
1 tsp dried oregano or basil
1/8 tsp ground red pepper
1. Skin chicken. Place chicken pieces, bone side up, on the unheated rack of a broiler pan. Broil 4-5 inches from the heat about 20 minutes or until light brown.
2. Meanwhile, in a bowl, stir together oil, mustard, lemon juice, and seasonings. Brush the mustard mixture onto chicken. Turn chicken and brush on remaining mixture. Broil for 5-15 minutes more or until chicken is no longer pink.
I didn't run the numbers for this because it will depend a bit on what part of the chicken you use. It's all Core though!