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Probably one of my quickest meals to make, with moist strips of chicken in a mustard and spinach sauce. This is a great recipe for those who love to eat chicken with a twist, adding honey mustard was the key ingredient. I don’t have an exact measure for it since it mainly depends on the person who’s cooking and how much they like the flavor it gives. Some people be hesitant on adding it because they many of them always ask is honey mustard health. It may or may not be, but almost anything can be healthy if it’s consumed with a limit.

Serves: 2

Prep time: 10 mins

Cooking time: 20 mins

Ingredients

  • 2 tbsp coconut oil
  • 2 chicken breasts, cut to 1cm slices
  • 1 tsp ground tumeric
  • 1 tsp garlic, crushed
  • 1 large red onion, diced
  • 2 tbsp organic wholegrain mustard
  • 175g tub natural coconut yoghurt
  • 1 large handful baby spinach leaves

Method

  • Heat oil in frying pan to medium high.
  • Add garlic, tumeric, salt and onion and fry 8 minutes while stirring.
  • Add chicken and cook, turning to brown both sides, about 8 minutes.
  • Add mustard and yoghurt and stir to combine, then simmer 3 minutes.
  • Add spinach and toss through to wilt for 1 minute.
  • Serve alone or with vegetables of choice, cauliflower rice or creamy mashed cauliflower.

Notes


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