• 1/3 cup ground mustard (no sugar added)
  • 3 tablespoons maple syrup (optional)
  • 2 tablespoons yellow mustard
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons coconut aminos (or you can use a wheat free soy sauce)
  • 1/2 teaspoon black pepper
  • 1 garlic clove, minced
  • 6-8 chicken breasts or thighs
  • 1/4 teaspoon sea salt
  • 1 tablespoon fat (olive oil, coconut oil, lard, etc.)

Preparation

Combine the first 7 ingredients in small bowl. Add half of the mixture in a zip-lock bag and reserve the remaining mixture. Add the chicken to the bag and let sit in the fridge for 2 hours, or longer. The more the chicken sits, the more the flavors will mix together and taste even better!

Preheat grill or a large skillet on medium-high heat and add a tablespoon or so of fat.

Remove chicken from the baggy. Add a bit of sea salt on the chicken, and place the chicken on the grill or in the skillet to cook. The chicken will need cook for about 8-10 minutes on both sides or until done. If you are cooking in a skillet and want the chicken to cook a bit quicker, add a bit of water and cover to let the steaming begin.

Serve the chicken on top of any sort of veggies you like and top with reserved mustard mixture. I used a mixture of zucchini noodles (zucchini sliced thin with a mandoline) and some broccoli, which i sautéed up with the chicken when it was almost done cooking!

What Are The Areas Of Your ife You WantTransformed Today?

What Are The Areas Of Your ife You Want
Transformed Today?

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