Ry & Rae feed 5...
You'll need:
4-5 boneless, skinless chicken breasts
raw organic honey (it's super cool...consistency of peanut butter, but rich delicious honey taste!)
mustard (we use dijon, cause we're fancy like that)
unrefined coconut oil
sliced mushrooms
sliced carrots (get the real thing, not the baby ones)
chopped rosemary (preferably from the garden, but the store stuff won't kill ya)
mixed greens
avocado
grapes
lime
Directions:
1) Preheat oven to 375 degrees. Wash and dry your chicken, then set aside.
2) In a large mixing bowl, combine 1/2 cup mustard with 2 tablespoons raw honey. whisk this together, then place all chicken in that yumminess and coat each piece generously. place on baking sheet and cook for about 30 mins or until cooked through (but still juicy!)
3) while chicken is cooking, half most of your grapes and place in mixing bowl. squeeze lime juice on them and let that stew at room temp. good stuff, thanks A for the awesome tip.
4) heat about a tablespoon of coconut oil in a large skillet over medium-high heat. cook carrots until just a bit before desired softness, add mushrooms, salt and pepper. cook for 2-3 mins, add rosemary, and cook until heated through.
5) assemble your salad, we did greens and avocado and the lime grapes on top. serve this with your hot chicken and veggie mix...voila!
