3 boneless chicken breasts (1 pound)
1 tsp fine sea salt
1 tsp ground cumin
1 tsp brown granulated sweetener (coconut sugar or another of your choice)
½ tsp ground black pepper
½ tsp oregano
1 tbsp red wine vinegar
2 tbsp Olive Oil
½ small onion- sliced
1 cup coconut or cashew milk
¼ cup dijon or spicy mustard
2 tbsp coconut aminos
1
Combine the chicken, seasonings, coconut sugar, vinegar, oil and onion in a large bowl. Toss to combine. Let sit and marinate for 10-20 minutes (if you can).
Heat a large skillet over medium heat. When it comes to temperature, drizzle in a little olive oil. Put the chicken breasts with onion in the skillet so they’re not touching. Cook uncovered for 5 minutes. Flip and cook another 5 minutes uncovered.
While the chicken cooks, combine the sauce ingredients in a small bowl and whisk until smooth.
Pour the sauce into the skillet. Lower the heat and cover. Simmer here for 5 minutes. Uncover and turn the chicken over in the sauce.
Goes great with roasted veggies!
Ingredients
3 boneless chicken breasts (1 pound)
1 tsp fine sea salt
1 tsp ground cumin
1 tsp brown granulated sweetener (coconut sugar or another of your choice)
½ tsp ground black pepper
½ tsp oregano
1 tbsp red wine vinegar
2 tbsp Olive Oil
½ small onion- sliced
1 cup coconut or cashew milk
¼ cup dijon or spicy mustard
2 tbsp coconut aminos