Creamy Mustard Chicken & Potatoes

serves 3-4

What You Need
Spice Rub
2 TSP salt
2 TSP dried basil
2 TSP paprika
1 TSP garlic powder
1 TSP onion powder
1/2 TSP pepper
1/2 TSP dried thyme

Mustard Sauce
3 garlic cloves, minced
6 TBS mustard of choice (I did dijon and yellow)
3 TBS maple syrup
2/3 cup light coconut milk
1 1/2 cup chicken stock

Everything Else
3-4 chicken breast
1 LB small new potatoes 
1 yellow onion, thinly sliced
6 cups spinach 
1/3 cup parsley, chopped, plus more for topping
Blue cheese, for topping

1. Preheat oven to 375°
2. In a medium to large bowl, whisk together the garlic cloves, coconut milk, chicken stock, mustard, and maple syrup. Set aside.
3. While this is cooking, combine your rub mixture in a small bowl. Set 1 TBS of mixture aside.
4. In a casserole dish, add in the potatoes and yellow onion. Pour over the mustard sauce and 1 TBS of rub mixture. Mix everything together and cook in the preheated oven for 30 minutes.
5. While this is cooking, prepare your chicken breast. Mix 1 TBS of olive oil into the remaining spice rub. Rub onto the chicken breasts and set aside.
6.  Once the potatoes are done cooking, remove the dish from oven. Add in the chicken breast, nestling them between the veggies.
7. Return to the oven for 20 minutes. 
8. Once they are done cooking, remove dish and stir in the spinach. Give everything a good mix and then return back to the oven for 15 minutes.
9. After this, your sauce should of slightly thickened up, your potatoes should be soft and the chicken should be cooked through. If not, cook and additional 10-15 minutes.
10. Once done cooking, remove dish and stir in the parsley. Garnish each plate with additional parsley and crumbled blue cheese. Enjoy!!

| adapted from Carls Bad Cravings |

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