Honey Mustard Chicken & Veggies

When the weather starts to get colder, I live for warm, comforting dishes… like this one. This recipe is very simple to make on busy weeknights but it is SO full of flavor. It features a great dressing over cheap and healthy fall vegetables. I made our own honey mustard dressing but you could easily use your favorite store bought brand – Tessemae’s is a great Paleo friendly brand! This makes 4 large servings.

Honey Mustard Chicken & Veggies

4 chicken breasts, cut into strips or chunks
2 Tbsp coconut oil
1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp thyme
1/2 tsp garlic powder
1/4 cup dijon mustard
1/2 cup honey
1 Tsp apple cider vinegar
1 tsp dried parsley
Vegetables
2 cups turnips, diced
2 cups carrots, diced
2 Tbsp coconut oil
1 tsp sea salt
1/2 tsp black pepper

  • In a large skillet, heat coconut oil for chicken. Add in chicken breasts and toss with salt, pepper, thyme and garlic powder.
  • Cook for about 8-10 minutes on each side or until cooked through. Alternatively, you could grill the chicken breast.
  • In a small bowl, whisk together mustard, honey, vinegar and parsley until smooth.
  • In a separate skillet, heat coconut oil for vegetables. Add in vegetables and sprinkle with salt and pepper. Cook for about 15 minutes or until vegetables are cooked and slightly browned.
  • Drizzle sauce over chicken breasts and vegetables.

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