Ingredient: Dijon Mustard

Cherry Salad with Grilled Chicken

RitaE / Pixabay

Summer is out and grilling is an easy go-to for lunch or dinner. Sometimes we live by simply grilling out as much as possible. This recipe adds a few fresh greens and cherries to the plate. Break out of the usual and change up the dish a bit to add more seasoning when it comes to grilling the chicken. Or add more vegetables to the salad. Simply have fun and enjoy this delicious and easy dish!

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Cherry Sauce with Grilled Chicken
Course Main Dish
Cuisine Paleo
Servings
Ingredients
Course Main Dish
Cuisine Paleo
Servings
Ingredients
Instructions
  1. Prep your chicken breasts by rubbing Olive Oil or Coconut Oil on them. Add salt and pepper, lightly seasoning. Now we recommend adding other seasonings that you prefer, so get creative or spice up that chicken!
  2. Be sure to have your grill going beforehand.
  3. Cut the chicken into 1/4 inch thick slices. Put the chicken breasts on the grill. Typically 6 minutes for each side of the chicken to be done, although if you are unsure, cut open the chicken to see if it is fully cooked through.
  4. Now beging to prepare the Vinaigrette. Combine all the ingreidents listed for the Vinaigrette. Be sure to stir the ingreidents together.
  5. Tear up your green leaf lettuce, place on a plate. Add your chicken to the top of your lettuce and pour the Vinaigrette over the top of everything.
  6. Dinner or a delicious lunch is served!
Recipe Notes

 

 

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Sweet Curry Roasted Chicken with Vegetables

Roasted chicken is an easy go-to for those dinners where I am stretched for time. This is a “twist” on the traditional roasted chicken recipe.

Using one of my favorite ingredients, curry, this dish is sure to please and smells delicious! The mustard and honey makes the curry a great, sweet flavor.

Traditional curries usually have white potatoes as an addition to the meat. I “paleoized” the ingredient and added one root vegetable – carrots, and of course, cauliflower. The sweet curry becomes a glaze with the carrots and are delicious with the sweet curry sauce.  I love the cauliflower instead of the traditional rice that is served with curry dishes.

Ingredients

  • 1 whole chicken (about 3 pounds)
  • 6 carrots, cut into 1/2 inch pieces
  • 1 head of cauliflower, cut into florets
  • 3 tablespoons grass-fed butter butter
  • 2/3 cup honey
  • 1/3 cup Dijon mustard
  • 2 tablespoons finely chopped onion
  • 2 1/2 teaspoons curry powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon sea salt

Instructions

  1. Preheat oven to 400 degrees F.
  2. Place the chicken in a roasting pan and roast 1 hour in the preheated oven (oven times vary – make sure to check the chicken).
  3. In a saucepan, heat to medium and melt the butter
  4. Mix the honey, mustard, onion, curry powder, salt, cayenne pepper, ginger, and garlic.
  5. Bring to a boil, stirring constantly.
  6. Remove from heat, and set aside.
  7. Gently pour the curry and honey mixture over the chicken. Continue roasting about 20 minutes, or until the glaze has browned. The chicken meat should reach an internal temperature of 180 degrees F (85 degrees C).
  8. Place carrots and cauliflower in a separate roasting pan.
  9. Drizzle and roast the vegetables with the chicken for the last 20 minutes, or until the glaze has browned.
Print Recipe
Sweet Curry Roasted Chicken with Vegetables
Curry Whole Chicken and Veggies
Course Main Dish
Servings
Ingredients
Course Main Dish
Servings
Ingredients
Curry Whole Chicken and Veggies
Recipe Notes

Instructions

  1. Preheat oven to 400 degrees F.
  2. Place the chicken in a roasting pan and roast 1 hour in the preheated oven (oven times vary – make sure to check the chicken for doneness).
  3. In a saucepan, heat to medium and melt the butter
  4. Mix the honey, mustard, onion, curry powder, salt, cayenne pepper, ginger, and garlic.
  5. Bring to a boil, stirring constantly.
  6. Remove from heat, and set aside.
  7. Gently pour the curry and honey mixture over the chicken. Continue roasting about 20 minutes, or until the glaze has browned. The chicken meat should reach an internal temperature of 180 degrees F (85 degrees C).
  8. Place carrots and cauliflower in a separate roasting pan.
  9. Drizzle and roast the vegetables with the chicken for the last 20 minutes, or until the glaze has browned.
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