Super Fast
Chicken Breasts with Creamy Mustard Sauce
Carrot-Cucumber Salad and Grilled Asparagus
Ingredients
- 6 boneless, skinless chicken breasts
- ¾ tsp salt
- ¾ tsp pepper
- 2 Tbsp coconut oil (or use avocado oil)
- 1¾ cups organic chicken broth
- ⅔ cup coconut milk
- 3 Tbsp whole-grain Dijon mustard (or use regular Dijon)
- 1 Tbsp chopped fresh parsley
Instructions
- Sprinkle chicken with salt and pepper. Cook chicken in hot oil 2 minutes per side; remove from skillet, and keep warm.
- Add broth to skillet; bring to a boil, and cook 5 minutes. Stir in coconut milk and mustard; return to a boil, and cook 3 minutes or until thickened, stirring constantly.
- Add chicken; simmer 6 minutes or until chicken is done and sauce is thickened. Stir in parsley.
Side Dish Ingredients
- 2 cucumbers
- 4 carrots
- 2½ Tbsp extra virgin olive oil
- 1 Tbsp red wine vinegar
- ¼ tsp garlic powder
- ¼ tsp salt
- ¼ tsp pepper
- 1 lb asparagus, trimmed
Side Dish Instructions
- Cut cucumbers and carrots into thin slices; place in a bowl.
- Whisk together 1½ Tbsp oil, vinegar, garlic powder, ¼ tsp each salt and pepper in a small bowl; pour dressing mixture over cucumber mixture, and toss.
- Grill asparagus on a hot grill pan 4 to 5 minutes or until tender; drizzle with 1 Tbsp oil, and season with salt and pepper to taste.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
