Roasted Mustard & Onion Chicken Breast with a Turnip Mash & Fresh Herbs
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
505
- Carbs
24.1g
- Fat
29.7g
- Fibre
5.8g
- Protein
37g
- Sugar
11.5g
-
Chicken Breast
-
Wholegrain Mustard
-
Brown Onion
-
Chicken Stock
-
Coconut Milk
-
Fresh Thyme
-
Button Mushrooms
-
Turnip
-
Garlic
-
Fresh Parsley
-
Olive Oil
-
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
sliced
Turnip
chopped
Garlic
finely chopped
Fresh Parsley
finely chopped
Olive Oil
1 tablespoons per person
-
-
-
-
-
- 0 of 11 failed / iids:/ rid: 543