Honey mustard chicken fillet
Delicious surprising flavour! And it's healthy...
- 1 chicken fillet
- 1/2 a teaspoon paprika
- 1 teaspoon mustard
- 1 teaspoon honey
- 1 teaspoon low-sodium soy sauce
- 1/2 of a red onion
- 1 small carrot
- 1 tablespoon coconut oil
Season the fillet with paprika, spread mustard on both sides, then drip honey on both
Put in a bowl and add soy sauce. Leave to marinate for at least 30 minutes in the fridge.
In the meantime, chop the onion and cut the carrot into small cubes. Heat coconut oil
in a pan over medium heat.
Once the oil begins to simmer, add the chicken and cook until browned on both sides,
about 4 minutes per side.
- Remove the chicken from the pan and add the onions and carrots.
- Once they soften, add the fillet and the remaining marinade.
- Add a bit of water and simmer on medium heat for 20 minutes.