Creamy Mustard Chicken Breasts
Lemony Asparagus
Ingredients
- 2 boneless, skinless chicken breasts
- ¼ tsp salt
- ¼ tsp pepper
- 1 Tbsp avocado oil
- 1 cup organic chicken broth
- ⅓ cup light coconut milk
- 1½ Tbsp whole-grain Dijon mustard (or use other Dijon)
- 1 Tbsp chopped fresh parsley
Instructions
- Sprinkle chicken with salt and pepper. Cook chicken in hot oil in a large skillet over medium-high heat 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
- 1 lb asparagus, trimmed
- ½ tsp lemon zest
- 1½ Tbsp fresh lemon juice
- ½ Tbsp avocado oil
- 1 Tbsp ghee, melted
Side Dish Instructions
- Preheat oven to 400°F. Toss together asparagus, lemon zest, lemon juice, and oil on a rimmed baking sheet. Sprinkle lightly with salt and pepper; spread in a single layer.
- Bake 8 to 10 minutes or until asparagus is crisp-tender. Drizzle with ghee; toss.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
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