Roasted Pepper and Sausage Soup Whole30 Approved You’ll Need: Soup: 10 Red bell peppers, roasted with skins and seeds removed 4 heads of cauliflower, seasoned with salt and pepper or your favorite spice mix from Savory Spice Shop and olive oil then roasted […]
Tag: How to Cook Whole30
Mexican-style Chicken Salad Whole30 Approved Serves 2-4 people I love taco salads and could eat them all day long, everyday! I find myself making something similar all the time so I wanted to try something more fresh, still within the Mexican-style but with other […]
This chicken is so juicy, tasty, with just the right amount of tang and sweetness. My son loves it, so you know it’s got to be delicious! It takes less than 45 minutes to make, making this the perfect dish for a busy mom, or someone who is simply trying to eat healthy. Enjoy!
Whole30 & Paleo Approved
- 3 chicken breast cut in halves
- 2/4 cup brown, spicy mustard
- ¼ cup coconut aminos (it’s a honey substitute)
- 1 tsp olive oil
- 3 tsp spice mix (paprika, salt, pepper, cumin, celery salt, garlic salt)
- Salt and Pepper
Preheat oven to 375
In a small bowl mix the mustard, coconut aminos, and spices, and set aside.
In a baking dish, coat the bottom with olive oil. Pat the chicken dry, then season with salt and pepper on both sides. Place in pan, using half of the mustard mixture coat the top of the chicken breasts. Put in oven and bake for 20-22 minutes. Remove from oven, flip the chicken over, add the remaining mustard mixture, put the chicken back in the oven and bake for another 8 minutes, or until cooked.
This dish is wonderful with roasted baby potatoes with chimichurri. It’s a super delicious meal, it’s healthy, my kiddo loves it, and it’s so simple and quick to make. Just writing this down makes me what to eat the leftovers! 🙂
Eat Clean, Eat Healthy, & Eat Well.