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Dijon Chicken
[“From The PPNF Kitchen”]
2-4 Servings
Ingredients
- Whole chicken* (or 1 breast, 2 thighs and 2 legs, preferably boneless)
- Juice of 1 – 2 limes
- Touch of cayenne
- 2 Tbs. Dijon mustard
- Sea salt and black pepper to taste
- 3 cloves garlic, minced
- 1 Tbs. Tamari
- 1 in. ginger, minced
Directions
- Mix all spices, seasonings, Tamari and lime juice in blender or food processor.
- Put chicken pieces in roasting or baking pan and cover with sauce.
- Cover with foil and bake at 400 °F (204 °C) for 30 minutes.
- Uncover and bake another 10 minutes, or until chicken is tender.
* Use either organic or free range chicken raised without antibiotics, growth hormone, pesticides, and herbicides.
About the Author
Miriam Ballonoff Bach, MA, has over seventeen years experience in nutrition and food service, including owning a restaurant and whole foods lunch delivery service. She facilitates whole foods preparation classes and nutritional lectures for PPNF and at the Optimum Health Institute in San Diego, California.
Check out other recipes from Miriam Ballonoff Bach:
Published in the Price-Pottenger Journal of Health & Healing
Fall 2010 | Volume 34, Number 3
Copyright © 2010 Price-Pottenger Nutrition Foundation, Inc.®
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