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.