Easy Keto Mustard Chicken Recipe with Radishes and Spinach
This simple-to-make dish exudes brightness and will most certainly bring a dash of joy to your day. Just like assembling the layers of a vibrant painting, this recipe gives you the palate to make it bright, beautiful, and your own with accessible, low carb ingredients that are available year round. The dark green of the wilted spinach complements the pale scarlet ringlets of radish slices.
Finally, the mustard sauce adds a bright, vibrant hue to tie the dish together. It’s undeniable, you will certainly have as much fun designing this beautiful keto dish as you well cooking it!
And for more chicken recipes, check out all of our Keto chicken recipes here.
A Fresh Variation
You can easily turn this dish into a refreshing, low-carb summer salad with all the same ingredients. Prepare the chicken and set it aside to cool. You could sauté cubes or roast the whole breasts until tender and shred with a fork.
Cut the radishes into thin rounds, either by hand or with a mandolin and set aside. Blanche the spinach and garlic by boiling for a minute then immediately shocking it with ice water. Once you have these components set aside, you can combine them anytime for a refresh new variation on the recipe. Try adding other low-carb vegetables like cucumber or fennel for texture.
To develop flavor, make sure your keto cooking oil is sufficiently hot before adding the chicken. You can tell if the oil is ready by tilting the pan: if the oil streaks and wavers in strips, then it’s ready. Don’t stir the chicken immediately, depending on your temperature, give it some time to properly sear on one side. This is called the Maillard reaction and it’s one that chefs love.
The Maillard reaction allows the chicken to develop a deeper, richer flavor. However, as you’re doing this, make sure the chicken isn’t sticking to the pan. If you see that it does, gently nudge it free and incorporate a dash more of avocado oil to the pan
If you can find it at your nearby grocery, substitute the mustard and instead use a thick whole grain mustard and a dash grated ginger for a more flavorful, vibrant harmony.
And don’t worry, whole grain mustard has nothing to do with wheat! It’s simply mustard where you can see the whole mustard seeds still.
When cooking the dish, resist the temptation to crowd the pan or sauté the vegetables for too long. This will result in a watery consistency, one that we wish to avoid.
- 2 chicken breasts (400 g), cubed
- 3 Tablespoons (45 ml) avocado oil, to cook with
- 1/4 cup (60 ml) mustard
- 2 cloves of garlic, minced
- 6 radishes, sliced
- 2 cups spinach, chopped
- 1 Tablespoon salt
- Add avocado oil to a large frying pan saute the chicken breasts until browned. Then add in the mustard, garlic, radishes, and spinach.
- Cook for 5 more minutes until the spinach wilt and the chicken is cooked.
- Season with salt and pepper, to taste.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 1 g
- Calories: 577
- Sugar: 0 g
- Fat: 41 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 48 g