Need some #DinnerInspo tonight? Something you can quickly whip up thats going to taste phenom and make you feel like your out for dinner or at home with your own personal chef…
OK, so I can’t promise you a personal chef… BUT I can promise you this Honey Mustard Chicken makes you feel like YOU ARE A CHEF but is so damn easy even the clumbsiest non-chef could whip it up !!
This has all the flavors, with out needing any skills! I mean c’mon thats the best!
Im all about one pan dishes that require minimal effort with maximum reward, so enjoy this beauty!
THIS RECIPE IS:
- Low Fodmap
- Great for IBS Sufferers
- Gut-Friendly
- Dairy Free
- Gluten Free
- Refined Sugar Free
- Easy to prepare
- No Bloating, Pains or food babies!
- One Pan – minimal mess, minimum efoort, maximum reward!
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WHOLESOME HONEY MUSTARD CHICKEN
INGREDIENTS (CHOOSE ORGANIC WHERE POSSIBLE*)
- 2 Organic Chicken Breasts
- ¼ cup Seeded Mustard
- 3 tbsp Other Mustard Dijon/Australian
- 1 tbsp Honey
- 1 Bunch of Bokchoy
- 2 Zucchini
- 2 Large White or Sweet Potatoes, peeled and diced
Method
Place all the ingredients into a medium bowl and coat chicken
completely in both mustards & honey. If you have time to let it sit to
allow the flavours to infuse- do, but if not the flavours are still deliosh AF!
Pre-heat oven to 180 degrees.
Add chicken to baking tray linned with baking paper, cover with tin
foil and place in oven for 25-30mins.
Bring small sauce pan to boil. Add peeled and diced potatoes to boil
for 5-7 minutes, until softened.
Once soften drain water and mash, add dash of almond milk if
needed to create smooth and creamy mash.
Lightly steam bok choy and zucchini. It should only take a few
minutes.
Once chicken is completely cooked through serve with Greens and
potato mash. Use left over sauce to drizzle over veggies for extra
flavour!
