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Plated meal

Roasted Mustard & Onion Chicken Breast with a Turnip Mash & Fresh Herbs

  • Paleo
  • Low Calorie
  • Meat
  • Chicken

Roasted chicken served with a Paleo-friendly onion-mustard sauce and mashed turnips. It's the perfect way to satisfy that cream-sauce craving in a completely Paleo recipe.

Nutrition Per Portion

  • Calories


  • Carbs


  • Fat


  • Fibre


  • Protein


  • Sugar


  • 0.0 min

    Preheat the oven to 200C.

  • 0.5 min

    Bring a saucepan of water to the boil, add the stock and stir until dissolved. When dissolved remove from the heat and set aside.

  • 1.5 min

    Peel and chop the turnip into small pieces.

  • 3.0 min

    Place the turnip in a saucepan and cover with water. Place over high heat and bring to the boil.

  • 4.0 min

    Continue to boil the turnip until softened completely and easily pierced with a fork (around 15mins).

  • 4.5 min

    Peel and finely slice the brown onion.

  • 6.0 min

    Slice the white mushrooms.

  • 7.5 min

    Finely chop the garlic and parsley.

  • 9.5 min

    Heat some olive oil over medium-high heat.

  • 10.5 min

    Season the chicken with salt and pepper.

  • 11.0 min

    Place the chicken in the pan and sear on both sides until golden brown and remove from the heat.

  • 14.0 min

    Transfer the chicken to a baking tray and place in the oven to roast until cooked through (10-15mins).

  • 15.0 min

    Heat some olive oil in a saucepan over medium heat.

  • 16.0 min

    Add the onions and garlic and sautee until the onion is translucent.

  • 18.0 min

    Add the fresh thyme and mushrooms and continue to sautee until the mushrooms have softened.

  • 20.0 min

    Pour in the stock, coconut milk and mustard and stir to combine.

  • 21.5 min

    Lower the heat and simmer the sauce until slightly reduced.

  • 22.0 min

    Drain the turnip and return to the saucepan.

  • 23.0 min

    Season the turnip with salt and pepper and then mash.

  • 25.0 min

    Distribute the mashed turnip among serving plates.

  • 27.0 min

    Remove the chicken from the oven when cooked and distribute among serving plates.

  • 28.0 min

    Spoon the mustard-onion sauce over the chicken.

  • 29.0 min

    Garnish with the parsley and serve.

  • Ingredients

    Chicken Breast

    Wholegrain Mustard

    Brown Onion

    chopped around 1/4 onion per person

    Chicken Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 100ml per person

    Coconut Milk

    Fresh Thyme

    Button Mushrooms





    finely chopped

    Fresh Parsley

    finely chopped

    Olive Oil

    1 tablespoons per person

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