Dijon Chicken with Oyster Mushrooms and Salad
This is a beautiful and delicious Low FODMap meal. Those who believe that food can’t taste good without onions and garlic will be very surprised when tasting this meal. One thing to think about is that you can give a break to your body from consuming garlic and onions every day.
Ingredients
Chicken Ingredients
- 1 1/2 lb chicken thigh, boneless, skinless
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp paprika smoked
- 2 tbsp parsley fine chopped
- 1 1/2 tbsp mustard Dijon
- 1 tsp olive oil extra vigin
Oyster Mushroom Ingredients
- 32 oz oyster mushrooms
- 6 scallions chopped, green tops only
- 1/4 tsp oregano
- 1/2 tsp ghee
- black pepper to taste
- sea salt to taste
Salad Ingredients
- 2 hands full spring mix leaves
- 2 hands full napa lettuce sliced thin
- 1 cup cherry tomatoes cut in halves
- 4 radishes sliced thin
- 1 small carrot shredded
Salad Dressing Ingredients
- 1 whole lime freshly squeezed
- 1/4 tsp paprika smoked
- olive oil extra virgin, to taste
- sea salt to taste
Instructions
Chicken Instructions
- Marinate the chicken with all the ingredients. For best flavor, let it marinate at least for 30 minutes before cooking
- Preheat a sauté pan with a little bit of avocado oil, on medium-high
- Place the chicken in the pan and sauté it for about 2 1/2 minutes on each side. Don’t put too many pieces at the same time to prevent from creating lots of liquid
Oyster Mushroom Instructions
- Preheat a sauté pan with ghee
- Add the scallions and sauté for about 2 minutes
- Add the Oyster mushrooms, sea salt, black pepper, oregano and cook for another 2 minutes on medium-high
Salad Instructions
- Combine all ingredients in a big bowl
Salad Dressing Instructions
- Combine all ingredients, toss the salad and the dressing and enjoy it.
Notes
Remember, if possible, always try to buy organic products, grass-fed meat, and wild-caught when making your dishes!