Paleo Apple-Dijon Chicken
I wouldn't call this chicken the prettiest thing I've ever made, nor would I call this the best photo (yeesh)... but it is delicious, I assure you. It's tangy and mustardy and sweet and has a little kick to it too, thanks to the chili powder and nutmeg. It's all those good things in a one-pot meal situation that takes almost no time at all so it's great for a quick fall dinner.
I served this with some Curry-Sage Butternut Squash Soup and it was such a tasty seasonal comfort food sort of meal. As always, the spice amounts are just guidelines so feel free to crank it up or down as you see fit.
Paleo and Whole30 approved recipe
- 1 lb chicken (or more), chopped into small pieces
- 1 apple, chopped
- 1 onion, sliced
- 1/2 tsp marjoram
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 2 T lemon juice
- 4 T Dijon mustard
- Olive oil
- Dash of nutmeg
- Sea salt and pepper to taste
Dust the chicken with marjoram, paprika, chili powder, nutmeg and black pepper. Fry the onions in a large sauce pan until transparent. Add the apples and then the chicken. Whisk together the Dijon and lemon juice with a smidge of olive oil and pour over the chicken. Cook until the chicken is done (you know when!). Add salt to taste. EAT.
Ideas, thoughts and other uses:
- I served this over spinach so the hot mess wilted the spinach.
- Top with paleo candied pecans BECAUSE CANDIED PECANS. Recipe coming soon...