In the Kitchen – Paleo Creamy Maple Dijon Chicken with BACON

By February 28, 2016 No Comments

Here’s an EASY recipe to mix things up this week. We even made a little extra because it reheats so well. Make enough for your family for dinner and a serving for each of you for lunch! Meal prep made easy and GOOD.

  • 6 slices of thick bacon
  • 4 chicken breast
  • 1 tbsp coconut oil
  • 1 cup sliced leeks
  • 12 oz sliced mushrooms
  • 1 14 oz can coconut milk
  • 1 tbsp maple syrup
  • 3 tbsp dijon mustard
  • salt to taste


  1. Begin by heating a large skillet to medium high heat. Add bacon once hot, and cook to desired crispiness. I do about 4-5 mins per side. Remove bacon from heat and reserve 1 tbsp of bacon grease.
  2. Bring skillet back to your burner, add chicken to the pan. Cook each breast 3-4 mins per side (depending on thickness), but do not cook all the way through. Remove chicken from pan, but keep pan hot.
  3. Add coconut oil to the pan if it’s dry, and then toss in mushrooms and leeks. Saute for 5-6 minutes, or until mushrooms are fragrant and leeks are softened.
  4. Crumble bacon into small pieces and return to the pan with mushrooms. Add chicken and coconut milk, stir to combine.
  5. In a small bowl, whisk together dijon and maple syrup. Pour mixture into the pan and continue to whisk until well combined.
  6. Simmer for 8-10 minutes. Serve over zoodles, spaghetti squash, spinach or brown rice.

Leave a Reply