Tarragon Mustard Chicken
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Ingredients

  • For the chicken:
  • ¾ cup shredded coconut flakes
  • 2/4 cup crushed plantain chips
  • 2 ½ tbsp dijon mustard
  • 1 small shallot, minced
  • 2 tbsp paleo mayonnaise
  • ½ tsp sea salt
  • 3 tbsp fresh tarragon leaves
  • 4 pieces of chicken breast
  • 2 cups cooked quinoa or wild rice
  • For the tomatoes:
  • 2 garlic cloves, minced
  • 1 lb cherry tomatoes
  • 2 tbsp olive oil
  • For the extra sauce:
  • ¼ cup paleo mayonnaise
  • 1 tbsp dijon mustard
  • Juice of 2 roasted tomatoes


Directions

  1. Preheat oven to 400F.
  2. In a skillet on medium-high head, add the coconut flakes and stir until flakes turn golden brown.
  3. Move coconut flakes into a bowl and combine with plantain chips.
  4. In a separate bowl, combine mustard, shallot, mayonnaise, salt and 1 tbsp torn tarragon leaves.
  5. Dip chicken breasts in mixture until fully covered, then dip in coconut flake mixture until fully covered.
  6. Place chicken breasts in a roasting pan. Bake for 25-30 minutes.
  7. While chicken is baking, combine ingredients for tomatoes together. Place tomatoes in another roasted pan and add to oven to bake for 15 minutes.
  8. Combine ingredients for the extra sauce. Use to drizzle over baked chicken breasts.
  9. Serve over quinoa or wild rice, eating the roasted tomatoes as a side.


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