Page 221 - 28_Days_of_Clean_Eating.sanet.cd

Skillet-Barbecued Chicken

Gluten-Free
with Mustard Green Bean–
Dairy-Free
Potato Salad

This yummy skillet-barbecued chicken is easy to make, and is
especially tasty with green bean–potato salad alongside. The recipe
can easily be reduced to four servings. Cook the six chicken breasts
as directed and then save two to be used in other recipes during
the week.

Time-Saving Tip: This recipe uses three homemade condiments
that can be found in the Kitchen Staples chapter (page 287). These
condiments can be made ahead and stored in the refrigerator to
reduce prep time for cooking this meal.

For the chicken: For the potato salad:
6 boneless skinless 1½ pounds new potatoes, cut
chicken breasts into 1-inch chunks
½ teaspoon salt 2 cups frozen green beans
½ teaspoon freshly ground ½ cup Mustard-Thyme
black pepper Vinaigrette (page 303)
2 tablespoons coconut oil ¼ cup chopped fresh basil
1 onion, halved and sliced 2 tablespoons Homemade
1 cup Smoky-Sweet Barbecue Mayonnaise (page 288)
Sauce (page 291)
To make the chicken:
1. Sprinkle the chicken with salt and pepper. In a large nonstick
skillet over medium heat, heat the coconut oil.
2. Cook the chicken for 5 to 6 minutes on each side or until cooked
through. Remove to a serving platter and keep warm.
3. Add the onion to the skillet. Cook for 5 minutes or until tender.
Stir in the barbecue sauce. Cook for 2 more minutes or until
bubbly. Spoon the sauce over the chicken.

220 28 Days of Clean Eating