I am really loving mustard lately, particularly Dijon. I find it’s often the missing flavor I’m looking for and always makes a difference. So, naturally, developing a recipe with Dijon made sense and this creamy Dijon chicken recipe was born. Scroll down to check out the recipe.
On another note, Jason’s event at Whole Foods over the weekend was a lot of fun and a nice break from studying. There ended up being a smaller group than expected because a couple people cancelled last minute and some didn’t show up, which I attribute to the warm weather, but it was a success among those there and nice to have a small group. Naturally, it ran over because there was a lot of questions and much to talk about in only one hour’s time. Everyone was very engaged and Jason was entertaining and brilliant, as always. Honestly, that guy cracks me up, but man he knows his stuff! It’s always a pleasure to listen to him speak. To all my readers and followers who have not bought his book, The Paleo Coach, I strongly encourage you to do so.
Below are a couple pictures from the event. Ashley, Whole Foods Pearl District’s Healthy Eating Specialist and blogger at Craving4more, also put together a neat picture from the talk on her Instagram, which you can check out here.
Creamy Chicken Dijon
- 1 Tbsp grass-fed butter, ghee or coconut oil
- 1/2 yellow onion, chopped
- 3 cloves garlic, finely chopped
- 1 lb boneless skinless chicken breasts and/or thighs, cut into 1-inch pieces
- 3 medium carrots, chopped
- 1.5 cups chopped broccoli
- 1/2 cup zucchini, chopped
- 1 tsp dried thyme
- 2 tsp dried oregano
- Sea salt and pepper to taste
- Pinch of red pepper flakes
- 1 Tbsp Dijon mustard
- 3 Tbsp chicken bone broth
- 1/2 cup full-fat coconut milk
- Melt butter, ghee or coconut oil in a large skillet over medium heat. Add the onion and garlic, and saute for a minute. Then, add the chicken and season with a bit of sea salt and pepper.
- Continue to cook for about 5-6 minutes, and then add the spices, carrots, broccoli and a bit more sea salt and pepper. Stir well and continue to saute.
- In a small mixing bowl, whisk together the coconut milk, broth and Dijon. Add mixture to the chicken and vegetables; stir.
- Continue to cook for 5 minutes or until chicken is cooked through and vegetables are tender. The sauce will thicken up a bit as well.
- Serve as is or with steamed leafy greens, cauliflower rice or zucchini noodles.
Yields: 3 servings