Hot Mustard Chicken with Carrot Fries

What to do with some rapidly wrinkling carrots and an abundance of hot sauce? Spicy chicken with carrot fries. Yum.

Hot Mustard Chicken with Carrot Fries

2 medium carrots

2 – 3 chicken breasts

2 Tbsp. yellow mustard

2 Tbsp. your favorite hot sauce (I used a garlic variety)

1 Tbsp. Maggi chicken seasoning (I used Magic Sarap, but this isn’t strictly paleo – regular chicken seasoning would work just as well)

2 tsp. garlic powder

Juice of 1 lime

1 Tbsp. cornstarch or arrowroot powder

1 – 2 Tbsp. fat of choice

2 tsp. – 1 Tbsp. chipotle seasoning

Salt & pepper

Preheat your oven to 200C/400F.

Halve and slice your carrots into roughly fry-shaped pieces. Toss with the oil, cornstarch/arrowroot powder, chipotle seasoning and salt & pepper.

Spread out in a single layer on a prepared baking sheet.

Bake 15 minutes, flip, and bake an additional 10 – 15 minutes or until your desired crispness is reached.

While the fries are working, chop your chicken into bite-sized pieces.

Toss with the mustard, hot sauce, maggi, garlic powder, lime juice, salt & pepper.

When the fries are ready to flip, scoot them all to 1 side of the baking sheet. Add the chicken to the other side in a single layer and bake.

The fries serve 2, the chicken 3

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