Tangy Mustard Chicken With Asparagus and Mushrooms

Tangy Mustard Chicken With Asparagus and Mushrooms

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This tangy mustard chicken recipe is courtesy of my friend Erica at Revive and Renew You LLC, and it will also be featured in my new upcoming book Eating Worry Free: A Food Allergy and Sensitivity Survival Guide (scheduled to be released in December 2017).

The book is meant to help people with food allergies to successfully change their diets to avoid their food allergens, whether eating at home or on the go. There will be a section in the book geared towards people who have been newly diagnosed with food allergies, sensitivities, intolerances, or Celiac disease and have no idea what they can eat now. It will contain easy-to-prep and make recipes, and all recipes will meet the following criteria:

  • All contain 8 ingredients or less (excluding salt and pepper)
  • 30 minutes or less prep-to-table time (unless using a slow cooker)
  • Will only contain ingredients that you probably already have on hand or can find at any grocery store
  • Free of the top 8 common food allergens (gluten, dairy, eggs, peanuts, soy, nuts, fish, and shellfish)

The idea is to make it as easy as possible for those newly diagnosed with food allergies or sensitivities to transition to an allergen-free diet. Even for me, having been diagnosed with multiple food sensitivities over seven years ago, I still like to make food that is super easy to make and doesn’t have me spending hours in the kitchen. And to take it a step further, if you are super short on time (or just lazy) you can take some kitchen shortcuts like buying your mushrooms pre-sliced.

I’ll publish a few of the recipes from the book here on the blog. This is your first sneak-peek into one of the recipes in the book!

I made this recipe a couple weeks ago and it was delicious! You can add more or less Dijon mustard depending on how tangy you like it. You could also add garlic or other vegetables if you wish.

What would you add to this tangy mustard chicken recipe? Please let me know in the comments.

Yields 4 servings

Tangy Mustard Chicken With Asparagus and Mushrooms

This tangy mustard chicken recipe is sure to please, and it's allergy-friendly too!

5 minPrep Time

15 minCook Time

20 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 4 chicken breasts
  • 5 Tablespoons olive oil, divided
  • 1 Tablespoon Italian seasoning, divided
  • 3 Tablespoons red wine vinegar
  • 2 Tablespoons Dijon mustard
  • 1 pint grape tomatoes
  • 1 bundle asparagus
  • 1 carton baby bella mushrooms, sliced
  • Salt and pepper

Instructions

  1. Preheat oven to 425 degrees.
  2. Place asparagus and mushrooms in a glass casserole dish and drizzle with 2 Tablespoons olive oil. Sprinkle with salt and pepper and bake for 15 minutes.
  3. While veggies are baking, coat the chicken breasts with 1/2 Tablespoon of the Italian seasoning, salt, and pepper.
  4. Heat 1 Tablespoon olive oil in medium skillet, add chicken and cook until no longer pink in the center and internal temperature reaches 180 degrees, turning once (approx. 10 minutes, or 5 minutes each side). Remove chicken and set aside.
  5. In same pan, add remaining olive oil, red wine vinegar, Dijon mustard, and the remaining Italian seasoning. Stir well.
  6. Add tomatoes and stir to coat with mustard sauce. Place lid on skillet and cook for about 5 minutes, until tomatoes are no longer plump and the mustard sauce has reduced and thickened a bit.
  7. To serve, place chicken on a plate and top with tomato and mustard sauce. Serve asparagus and mushrooms on the side.
Recipe Type: Main Dish
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https://kickoffwellness.com/tangy-mustard-chicken-asparagus-mushrooms/

By | 2017-09-05T17:17:11+00:00 September 5th, 2017|Categories: Recipes|Tags: , , , |0 Comments

About the Author:

Wendy Neal is a holistic health coach who helps people who have recently been diagnosed with food allergies or sensitivities to take the stress and overwhelm out of transitioning their diet, so they can be confident and worry-free that what they eat won't make them sick.

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