Thursday, December 11, 2025
Recipes

Creamy Mustard Chicken (Anti-Inflammatory, Dairy-Free & Gluten-Free)

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Serves 4 | Total Time: 40 minutes

This anti-inflammatory Creamy Mustard Chicken isn’t just full of flavor—it’s packed with nutrients that support energy, immunity, and hormone balance.

  • 🧠 B vitamins (especially B6 & B12) from the chicken and turkey bacon support your nervous system and mood regulation.
  • 🥬 Vitamin K from the spinach helps with bone health and inflammation control.
  • 🧄 Vitamin C from cauliflower, onion, and green beans boosts your immune system and supports skin repair.
  • 🩸 Iron and magnesium help fight fatigue and stabilize your energy levels.
  • 💧 Potassium supports heart health and hydration at the cellular level.

No dairy. No gluten. No nonsense. Just whole-food ingredients designed to keep your body calm and your energy clean.

Ingredients

For the chicken:

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tbsp extra virgin olive oil
  • Salt and freshly ground black pepper

For the sauce:

  • 4 strips nitrate-free turkey bacon, chopped
  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1/2 cup dry white wine (or extra broth)
  • 1/2 cup low-sodium vegetable broth
  • 3/4 cup full-fat coconut cream (from a can)
  • 1 tbsp Dijon mustard
  • 1 tbsp whole grain mustard
  • 1 tbsp apple cider vinegar
  • 1/2 cup baby spinach
  • 1 tbsp chopped fresh tarragon (or parsley)
  • Salt and pepper to taste

For serving:

  • Steamed cauliflower rice or wild rice
  • Steamed green beans tossed with lemon zest and olive oil

Instructions

  1. Cook the chicken:
    Season the chicken with salt and pepper. In a large skillet, heat olive oil over medium heat. Sear the chicken breasts for 5–6 minutes per side until golden. Set aside.
  2. Crisp the turkey bacon:
    In the same skillet, cook the chopped bacon until crispy. Remove and set aside.
  3. Build the sauce:
    Sauté onion in the remaining fat until soft, then add garlic. Deglaze the pan with white wine and reduce for 2–3 minutes. Stir in the broth, coconut cream, both mustards, and apple cider vinegar.
  4. Finish the dish:
    Return the chicken and bacon to the skillet. Add baby spinach and simmer gently for 7–10 minutes, or until the chicken is cooked through and the sauce is slightly thickened from reduction.
  5. Serve:
    Plate over cauliflower rice or wild rice with a side of lemony green beans. Garnish with fresh tarragon.

Nutrition Facts (Per Serving)

Calories: ~569 kcal
Protein: ~42 g
Fat: ~26 g
Carbohydrates: ~21 g
Fiber: ~4 g
Sugars: ~4 g


Shopping list:

🥩 Protein

  • 1.5 lbs boneless, skinless chicken breasts
  • 4 strips nitrate-free turkey bacon


🥬 Produce

  • 1 small yellow onion
  • 2 garlic cloves
  • 1/2 cup baby spinach
  • 1 lemon (for green beans)
  • Fresh tarragon or parsley


🧴 Pantry & Condiments

  • Olive oil (extra virgin)
  • Dijon mustard
  • Whole grain mustard
  • Apple cider vinegar
  • Salt and freshly ground black pepper


🥫 Canned & Jarred

  • 1 can full-fat coconut cream (not coconut milk)
  • Low-sodium vegetable broth (1/2 cup)


🍷 Optional

  • Dry white wine (1/2 cup) – or use extra broth


🥦 Sides

  • 1 bag frozen or fresh green beans (400 g / ~14 oz)
  • 1 head cauliflower or 1 bag riced cauliflower
  • Optional: wild rice (if not using cauliflower rice)