Honey-Mustard Chicken and Veggies
Servings: 4–6
Preparation Time: 30 minutes
Ingredients:
Chicken:
- 2 tablespoons coconut oil
- 4 chicken breasts, cut into strips or chunks
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon thyme
- 1/2 teaspoon garlic powder
Vegetables:
- 2 tablespoons coconut oil
- 2 cups turnips, diced
- 2 cups carrots, diced
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Sauce:
- 1/4 cup Dijon mustard
- 1/2 cup honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried parsley
Directions:
Chicken:
In a large skillet, heat coconut oil. 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 breasts.
Vegetables:
In a separate skillet, heat coconut oil. Add in vegetables and sprinkle with salt and pepper.
Cook for about 15 minutes or until vegetables are slightly browned.
Sauce:
In a small bowl, whisk together Dijon mustard, honey, vinegar and parsley.
Combine chicken and vegetables on a serving platter, drizzle sauce over chicken breasts and vegetables, and serve.
Courtney from Weir, KS, won $50 for this recipe and photo! Submit your coconut recipes and photos here!
