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 recipes and photos here!

Zesty Chicken and Veggies

Servings: 4
Preparation Time: 30 minutes

Ingredients:

• 2 chicken breasts, cut into chunks
• 1 tablespoon coconut oil
• 8 ounces mushrooms, diced
• 2 cups broccoli florets
• 1 teaspoon minced garlic
• 1 cup cherry tomatoes, cut in half
• 2 cups spinach, chopped
• 3 tablespoons Italian dressing
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper

Directions:

In a large skillet, sauté chicken in coconut oil for about 10 minutes, turning once. Add mushrooms, broccoli, garlic, tomatoes, and spinach. Drizzle dressing over everything and sprinkle salt and pepper over mixture. Cook on medium heat for about 15 minutes or until chicken is completely cooked through. 

Great served with brown rice and a fresh green salad.

Courtney from Columbus, KS, won $50 for this recipe and photo! Submit your recipes and photos here!

General Tso Chicken

Servings: 4

Preparation Time: 30 minutes

Ingredients:

• 1 tablespoon coconut oil
• 1/2 cup arrowroot starch
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 2 chicken breasts, cut into chunks
• 4–5 cups chicken stock or water
• 2 teaspoons raw honey
• 2 teaspoons rice or apple cider vinegar
• 1 teaspoon minced garlic
• 1 teaspoon ground ginger
• 2 tablespoons organic fermented soy sauce
• 1 teaspoon red pepper flakes
• 5 dried chili peppers

Directions:

Heat coconut oil in a large skillet. Meanwhile, in a large bowl, combine arrowroot starch, salt, and pepper. Toss chicken chunks in starch mixture until coated. Place chicken chunks in skillet and cook over medium heat for about 10 minutes on each side or until chicken is cooked through.

To the bowl with the remaining starch, add about 1/4 cup stock, honey, and vinegar and whisk to form a paste. Add paste mixture to skillet. Slowly add in remaining stock while stirring over medium heat. Add in garlic, ginger, organic fermented soy sauce, red pepper flakes, and dried chili peppers. Continue cooking for about 10 minutes or until mixture starts to thicken, stirring frequently. Serve over warm quinoa or rice.

Courtney from Columbus, KS, won $50 for this recipe and photo! Submit yours here!