mustard chicken 2nd post
1- 1.5 lbs chicken breast
3 pieces of bacon
1 Tbsp olive oil (or oil of choice)
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp ground mustard
1/2 tsp parsley
1/4 tsp salt
1/2 cup coconut aminos
1/2 cup water
1 1/2-2 Tbsp dijon mustard
1 tsp balsamic vinegar
1/4 tsp salt
2 handfuls fresh spinach
1 Tbsp tapioca flour
1 Tbsp cold water
1 Tbsp cashew butter
- First, prep your chicken by cutting it into about 1 inch cubes (I use chicken breast but you could use tenders or thighs.) Cut your bacon into little bacon bits. Then heat your oil (I use olive) on medium/high heat. When your oil is heated, add the chicken along with the seasonings (1/4tsp salt, chili powder, ground mustard, garlic powder, and parsley.) Flip your chicken every couple of minutes until its slightly browned on both sides, it should take about 8-10 minutes. About half way through cooking your chicken, add your bacon bits.
- While your chicken is cooking, grab a bowl and make your sauce. This includes the coconut aminos, water, dijon mustard, and salt. Stir it all together and set it aside. When your chicken and bacon is cooked, add this sauce and your spinach. Let the sauce simmer for about a minute, just enough time to wilt the spinach.
- After your spinach is wilted, turn off your stove and take the pan off the burner. In a little bowl, mix together your 1 Tbsp of cold water and tapioca flour. Pour the mixture into your pan and stir it up, you should start to see the sauce thicken. Add the cashew butter, give it another good mix, and you’re done!
Serving ideas…
While you can totally just dig into this dish by itself, here are a couple of options to add to your plate!
- Over wild rice or cauliflower rice
- Over gluten free pasta/noodles
- Over veggie noodles (ex. zucchini or sweet potato)