This recipe requires just a few ingredients and takes no more than 30 minutes to throw together. Limited in color, but a DELICIOUS combination of flavors and a GREAT recipe! (The photo for this recipe shows this dish served with spaghetti squash - which is not included in the macros listed below).
Serving size: This recipe makes 8 (6.75 oz) servings
Macronutrient Balance: 28g Protein / 16g Fat / 10g Carbohydrates Ingredients:
2lbs 4 oz of chicken breast - diced into smaller pieces (season with salt and pepper)
13 oz leak (about 4 medium sized leaks) - sliced into half inch rings and discarding the greener part of the leak
8 oz baby bella mushrooms- sliced
1 can of full fat coconut milk
2 Tbsp whole grain dijon mustard
2 Tbsp olive oil
salt and pepper to taste
Instructions:
In a large pot, heat up 1 Tbsp of olive oil on medium heat and cook chicken in batches for about 3-4 minutes, so as not to overcrowd the pot. Set chicken aside once it's all cooked.
Add the remaining tablespoon of olive oil to the pot and sauté leaks for 3-4 minutes.
Add the mushrooms in and sauté for one minute.
Add the chicken back to the pot, and add the can of coconut milk and mustard.
Season with salt and pepper to taste. Cover and cook on low/medium heat for 15 minutes.
Serve with your favorite side (ours is spaghetti squash for this dish!).
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