DINE DIFFERENTLY THIS VALENTINE’S DAY WITH A MOUTH WATERING VITA COCO COCONUT OIL RECIPE BY INDY POWER
In the lead up to Valentine’s Day, Vita Coco Coconut Oil has partnered with Irish food blogging sensation Indy Power of ‘Little Green Spoon’ who is encouraging couples to skip the restaurant and take charge in the kitchen to prepare a romantic, guilt-free meal this Valentine’s Day. The rich and delicious Creamy Mustard Chicken meal is the perfect way to impress your significant other using the hero product of 2016, Vita Coco Coconut Oil.
The health food blogger behind one of Ireland’s most popular foodie websites champions a gluten-free and refined sugar-free way of eating and regularly incorporates Vita Coco Coconut Oil into her everyday life. Speaking about her use of the coconut oil, Indy Power says, “Vita Coco Coconut Oil is definitely my key ingredient of choice. Not only is it so delicious and incredibly versatile, it is extremely good for you and the health benefits are endless! Whether it using it on my skin and nails as a natural moisturiser or as a hair treatment before the shower, I find myself reaching for my pot of Vita Coco every day! I think my favourite element of Vita Coco Coconut Oil is that it’s so easy to cook with because of its lovely subtle taste and it tolerates high temperatures – it really is the perfect substitute for butter and other oils when baking and cooking.”
The Creamy Mustard Chicken is made with a variety of delicious wholefood products, such as chicken breasts, garlic, mushrooms, fresh thyme, coconut milk, djion mustard, wholegrain mustard and of course Vita Coco Coconut Oil which is organic, 100% raw, extra virgin and cold pressed. Indy gives her step by step method of creating this delicious dish.
Ingredients (for 4 people):
- 1 Tablespoon of Coconut Oil (I used Vita Coco)
- 4 Chicken Breasts
- 2 Cloves of Garlic, Minced
- 100g of Mushrooms
- 1 Tablespoon of Fresh Thyme Leaves
- 1/4 Cup of Chicken Stock (60ml)
- 1/4 Cup of Full Fat Coconut Milk (60ml)
- 1 Tablespoon of Dijon Mustard
- 1 Tablespoon of Wholegrain Mustard
- Coarse Salt & Pepper
Add the coconut oil to a large pan on medium-high heat. Sprinkle salt and pepper on both sides of the chicken breasts and pop them in the pan. Cook for 6-9 minutes on each side, depending on the thickness of your breasts, until cooked through and golden.
While the chicken is cooking, mince your garlic and thinly slice the mushrooms. Remove the cooked chicken from the pan and set it aside on a plate, then cover it with tinfoil to keep it hot. Turn the heat down to low-medium and add in the mushrooms. Cook them for about 2 minutes, stirring often, until lightly browned. Add in the minced garlic and thyme leaves and toss.
Shake the can of coconut milk well before opening and stir it if needs be, you want it to be thick and creamy so make sure the coconut cream is not separated from the water. Pour in the stock, coconut milk and mustard and whisk until smooth. Add the chicken back to the pan and spoon the sauce over it. Cook until the sauce is heated through and then serve.
Vita Coco Coconut Oil is ideal for cooking, adding to coffee or smoothies, spreading on toast, adding as a topping for popcorn and it can also give you a nutritional energy boost.
Vita Coco Coconut Oil is now available in stores nationwide.