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
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Chicken Breast
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Wholegrain Mustard
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Brown Onion
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Chicken Stock
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Coconut Milk
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Fresh Thyme
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Button Mushrooms
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Turnip
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Garlic
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Fresh Parsley
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Olive Oil
|
Chicken Breast |
Wholegrain Mustard |
Brown Onion |
Chicken Stock |
Coconut Milk |
Fresh Thyme |
|
Button Mushrooms |
Turnip |
Garlic |
Fresh Parsley |
Olive Oil |
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0.0 min
Preheat the oven to 200C.
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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.
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1.5 min
Peel and chop the turnip into small pieces.
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3.0 min
Place the turnip in a saucepan and cover with water. Place over high heat and bring to the boil.
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4.0 min
Continue to boil the turnip until softened completely and easily pierced with a fork (around 15mins).
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4.5 min
Peel and finely slice the brown onion.
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6.0 min
Slice the white mushrooms.
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7.5 min
Finely chop the garlic and parsley.
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9.5 min
Heat some olive oil over medium-high heat.
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10.5 min
Season the chicken with salt and pepper.
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11.0 min
Place the chicken in the pan and sear on both sides until golden brown and remove from the heat.
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14.0 min
Transfer the chicken to a baking tray and place in the oven to roast until cooked through (10-15mins).
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15.0 min
Heat some olive oil in a saucepan over medium heat.
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16.0 min
Add the onions and garlic and sautee until the onion is translucent.
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18.0 min
Add the fresh thyme and mushrooms and continue to sautee until the mushrooms have softened.
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20.0 min
Pour in the stock, coconut milk and mustard and stir to combine.
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21.5 min
Lower the heat and simmer the sauce until slightly reduced.
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22.0 min
Drain the turnip and return to the saucepan.
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23.0 min
Season the turnip with salt and pepper and then mash.
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25.0 min
Distribute the mashed turnip among serving plates.
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27.0 min
Remove the chicken from the oven when cooked and distribute among serving plates.
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28.0 min
Spoon the mustard-onion sauce over the chicken.
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29.0 min
Garnish with the parsley and serve.
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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
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