Budget Friendly Balsamic Mustard Chicken and Oven Roasted Veggies

* Here’s another budget friendly recipe by Erika, our college student contributor to Everyday Paleo!  

Note from Sarah: The cost per person for this meal is based on folks who would have to purchase an entire bottle of olive oil, vinegar, and mustard and also if they purchased the more expensive brands available.  Furthermore, this meal although MADE for 2 people would most likely produce leftovers or feed at least 3. Erika has posted budget friendly recipes in the past and has left OUT the cost of staple ingredients and has been given grief for leaving those items out. Also, these reflect HER costs.  I’m sure that many of you will be able to find better deals.  I also am assuming that she bought an entire package of zucchini from Trader Joe’s and only 3 zucchinis would probably only cost around $1 or $2.  If you have on hand olive oil, vinegar, and mustard and you spend the SAME amount as Erika did on her other items, the actual cost of this meal per person for the Chicken and the Vegetables together would be around $8.50 plus leftovers, or a meal for another person.  Also, think about all the money that Erika is SAVING by walking home on her break and cooking rather then driving to an eating establishment and spending way more than the cost of this meal and not having any leftovers for later and also eating less healthy options. The cost at the bottom of this post reflects the cost of ALL ingredients, including oil, vinegar, and mustard.

Thank you so much Erika for taking time out of your busy college schedule to show us how this can be done!!

Balsamic Mustard Chicken and Oven Roasted Veggies

Here is another quick and easy meal for two on a budget! Talk about simple and yummy I put this meal together in 20 minutes while I was in between my classes. Luckily I live close enough to school that I can walk home during my inconvenient hour long breaks. I used simple ingredients that I always have stocked up in my pantry and put them together with the fresh veggies and meat I had in my refrigerator from my Sunday stock up shopping trip. Today’s ingredients included: chicken breast, bacon, Brussels sprouts, zucchini, balsamic (I find I love to cook with balsamic I love the tangy flavor it adds) spicy brown mustard, extra virgin olive oil, crushed garlic, and salt and pepper!

Balsamic Mustard Chicken

2 boneless skinless chicken breast (each cut in half long way) (5.97)

1/4 cup Balsamic (3.89)

1/4 cup extra virgin olive oil (3.99)

3 cloves of minced (or chopped) garlic (.50)

2 1/2 tablespoons spicy brown mustard (2.59)

Salt and pepper to taste

Rinse off your chicken breast and place them on a cutting board season both sides with salt and pepper to your liking. Place them in a ziplock bag add the balsamic, extra virgin olive oil, spicy brown mustard and garlic. Zip up the bag and massage the chicken in the bag to ensure it all gets coated nicely! place in the refrigerator and let marinade for as long as you want (mine marinated for about 3 hours, the longer the better).

Cooking the chicken:

I like to use a medium size sauce pan; place it on medium high heat and let the pan get nice and hot! Put just a drizzle of extra virgin olive oil, place your chicken breast in the pan  and brown on both sides. Once you have browned both sides you can turn your heat down just a little to about medium and add in some of the marinade juices cover with a lid and let the juices reduce down in the pan with the chicken. Occasionally checking on the chicken and stirring around the sauce to make sure to pick up all the yummy chicken bits on the bottom of the pan until the chicken is fully cooked and no longer pink on the inside (you can flip the chicken one more time if you would like).

Oven Roasted Bacon Veggies 

11 strips of your favorite bacon (one package) (5.49)

3 zucchini’s (4 if they are smaller) (3.68)

1/2 lb of Brussels sprouts (1.49)

extra virgin olive oil (not included in cost because you needed it for the chicken)

Salt and pepper to taste

Directions:

Cut your bacon into bit size pieces and fry them up till they are nice and crispy.  When they are done cooking set the bacon pieces on a paper towel lined plate to soak up the left over bacon grease and set them aside.

Next, wash and dry your veggies. Cut the Brussels sprouts in half place on a cookie sheet  that is already covered in foil (easy clean up!!).  Next cut the end of of your zucchini’s cut them in half length wise then cut them into half circle shapes and place them on your cookie sheet with your Brussels sprouts. Drizzle with olive oil and roast in the oven at 350 for about 20-30 minutes or until they are starting to get a little golden brown color to them and the Brussels sprouts are tender. For the last 5 minutes you can add your bacon on top of your veggies just to rewarm your bacon. When the veggies are done take them out and sprinkle them with salt and pepper to taste.

Total Cost of both Chicken and Veggies: 27.60 

serves 2-3: 13.80 

(These prices will vary dependent on where you shop and whether or not you already have some of the staple items already in your pantry. I included the prices for all ingredients, as if no one had  any of the ingredients on hand except for salt and pepper)

Happy Cooking :)

Erika

Comments

  1. Christine says

    I have to say this looks fantastic and I am sure I will be making it very soon. BUT, the “budget friendly” part is not true. If you spend $13.80 per person per dinner every day of the week: JUST the dinner grocery budget would be $414.00 per person per month. This doesn’t include any other meals or snacks. With seven people in my family that is over $2800 a month just for dinners. Doesn’t sound budget friendly to me.

  2. Amilia says

    Is there a way to link this to pintrest? I want to remember it for later! Sounds delicious.
    @ Christine- it is $13.80 for two people, not one. So your numbers are a little off. $414/month for two people. That sounds great! We have a $650/month grocery budget for our family of 4 and I can’t seem to keep to it!

    • Christine says

      Under the chicken recipe it says “total cost per person (feeds 2): 8.47″ and under the veggie recipe it says “total cost per person (feeds 2, probably could stretch it to 3): 5.33.” When you add those together it equals $13.80 PER PERSON.

  3. Tracy says

    Looks delish.
    The price for the vinegar, olive oil and mustard at the amounts used in this recipe seems very high. I think the cost per person on this dish is much cheaper if those dollar amounts are adjusted. a 1/4 of vinegar does not cost $3.89, unless it is that super expensive aged balsamic!

    • Sarah says

      Erika put the cost of an entire bottle of these items assuming that someone might not have them on hand, so yes, she’s shooting high but has been given grief before for leaving out these staple items that most folks already have on hand. I just revised the post with my comments if you want to take a look back up at the top of the post. : )

  4. Brian says

    She could’ve broken the figures down a little more to show that, in reality, she’s paying less than $1.00 per 1/4 C of EVOO, based on a 16.9oz bottle, and she’s paying less that $0.65 per 2 Tbsp of mustard, based on an 18 oz. bottle. Divide those amounts by 2 & you get a much more affordable meal plan for anyone. You can easily get 36 Tbsp out of an 18 oz. bottle of mustard. But who’s counting, right?

    As a full-time college student(I’m guessing), I’m sure she was just aiming to get a solid recipe on the board.

    • Sarah says

      THANK YOU for being reasonable and understanding the point here. Yes, Erika is doing her best to share how she makes this possible as a busy college student. I just added my own thoughts to the top of this post to help clarify for folks. Take a look! : )

      • Brian says

        We can’t please everyone ALL the time, I suppose…Keep up the great posts & recipes.

        THANK YOU for all you do for us!!!

    • Stacy says

      This is really annoying. If everyone would take the time to read the entire article before looking at JUST the prices, the budget friendly idea would make a whole lot more sense. READ PEOPLE!!!

  5. alix says

    It is a shame Erika is getting all this back lash about cost when her focus is on providing healthy, budget friendly meals.
    I feel Erika is gifting us what works for her. I am sure, as a college student she is very careful of how she spends her money. With my family of five, big healthy eaters, we spend a lot on food and my pantry is filled with many staples . We too watch our budget where we can. Recipes are here to inspire us. I am often tweaking recipes I find to fit our taste, budget or what I have available.
    If you think the chicken price is high, then purchase lower cost chicken. If the veggie costs seem high, look for sales, don’t buy organic or substitute for what you already have.
    I want to thank Erika for taking the time to share with us what works for her. It is my choice, if I choose, to take this information and make it work for me and my family.

    • Becky says

      I agree! If you do any grocery shopping on a regular basis you probably have an idea of what these items will cost. I think this sounds like a great recipe and I will be trying it out on my family of 5. Thanks Erika!

      • Elizabeth says

        Yes, I was really beginning to get annoyed with all the complaints! Thank you for sharing healthy recipe ideas!

        • Dawn says

          I’m glad someone finally said something because I was getting annoyed too. Most people already have these things in their pantries and cook with them on a regular basis…so yes, it is budget friendly when you only have to buy the chicken and the veggies. Not to mention it would probably feed you for lunch the next day as well.

          • Jen says

            I agree too! I am on a super tight budget and I buy the ingredients listed here in larger quantities all the time (like chicken, bacon, and olive oil). When I make this, I will probably just have to go buy some zucchini. Seriously, has anyone ever heard of a freezer?
            Keep up the posts Erika, they are great!

    • Anita says

      Totally agree. Erika went out of her way to post this for everyone and all someone can do is point out how she is wrong. Sheesh people…try practicing being kind and grateful instead of nitpicking and negative. Thank you Erika and Sarah!

  6. Amy Frev says

    I think this is a PERFECT budget friendly recipe..Who doesn’t have chicken breasts and some vegetables at home that have been ALREADY purchased. Plus the staples that were bought a month ago that I forgot how much I paid for them anyway…YAY and THANKS!

    • TJ says

      Exactly! I made the chicken for lunch today, using frozen chicken tenders from Trader Joe’s. I only marinated them for about 30 mins and they were still delicious! For my side, I threw a large handful of spinach into the same pan I cooked the chicken, sprinkled it with a little cumin and tossed it around till it wilted. Voila! Thanks, Erika, for a super easy and tasty meal!

  7. says

    This looks great and with the bacon something that my boyfriend and his kids would dive into!!
    I appreciate the prices and understand that you are presenting them as an approximation and a guideline – makes sense and is appreciated – thanks!!!

    I just downloaded your book last night on my kindle and am cooking our first dinner from your book tonight; pecan crusted chicken, fancy pear salad and yummy yam spears – I can’t wait to try it out!!

    I love that you and Erika keep posting more and more recipes adding to the belief that this IS a REALISTIC Lifestyle plan…I’m really excited to get started.

    We are taking our first family camping trip in a few weeks and so much on this trip will be new – kids first camping trip ever, my first in 20 plus years, a week at the Grand Canyon etc.. so my plan is to keep reading your book, checking the blog and starting to incorporate your recipes into our lifestyle now then after our trip go full blast – clean out the kitchen and do the 30 day recipe planner. Do you think that is a realistic plan and a good way to start?

    Side note, my boyfriend’s kids are 6 and 4 – they are with us 5 days a week and with their mom 2 days – I’m thinking we just promote positive paleo style eating when they are with us and focus on making it fun and exciting and not stress about the other two days since we have no real control there – does that sound right??

    Thanks again for the great recipes, fantastic book and providing so much free information on the web!!

  8. says

    I was just looking for a chicken recipe for dinner so this will be perfect! Contrary to what a good number of “whiners” in the comments section say – if you have these ingredients on hand this is a very budget friendly meal. Don’t be so persnickity! Erika did a good job :)

  9. Sandie says

    This looks delicious, and my home DOES have everything on hand, making it very budget friendly! I appreciate Erika’s hard work showing how Paleo can be done reasonably by anyone!!!!! Yeah!!!!!!!

  10. Ila Jean says

    I love simple recipes that don’t take much time. Chicken is always popular with me daughter at dinner time! Thank you for this recipe! Keep posting more to share! :)

  11. Sherrie says

    The marinade is my basic salad dressing most weeks, so the cost of this can be very minimal if you think ahead and use the same ingredients in multiple recipes during the week. She’s on the right track, thanks for the hard work! These posts are more about giving ideas, so thank you for adding to my options for the week. I’ll probably use some dark meat, or maybe the leftovers of my whole chicken, and cut the cost even more.

    • Sarah Bea says

      I was thinking I’d try this with chicken thighs, since I’m not that fond of the white meat. Thank you Erika for your easy and delicious recipes!

  12. Karen says

    I have tried every recipe that Erika has posted & have LOVED them all. Thanks so much for sharing & keep them coming!

  13. Skye says

    I made this tonite and it was a hit with my family! I thought it was delicious. I didn’t have zukes or brussel sprouts, so I subbed cauliflower, which was awesome with the bacon. I’ll have to add this one to my list of go -to meals. Thank you!

  14. fotogal says

    I just marinated my chicken, recipe looks good. the only thing I will change is substituting coconut oil for the olive oil for the cooking. Olive oil should not be heated to those temps.

    Otherwise looks yummy!!

  15. Ashley says

    Sounds amazing and I can’t wait to try this! I appreciate Erika breaking down an estimated price and can’t believe the people complaining about this! This is a paleo recipe website, not a “cooking on a budget recipe” website. Her including the pricing is an extra bonus!

  16. Stephanie M says

    My chicken is in the fridge marinating as I type. I had all ingredients on hand already so no extra out of pocket expense here and as an unemployed college student who is living off of retirement savings, THANK YOU!!! I can’t wait to cook this up tomorrow! Oh, and apparently I’m not the only one, I “pinned” this around 12:30am and it’s already been repinned over 35 times

  17. Michael Compton says

    Thank you for posting this. Looks delicious and who cares if its budget-friendly. Each of us know our own situation (family, married, single, etc) if you dont think it would work for you, move onto the next recipe.

  18. PatrickP says

    This looks like a good one.

    One note, Sarah. I printed this and it printed out seven blank pages. (I should probably just email myself the link so I can save paper and read the ingredients on my phone at the store…)

  19. Renee says

    Please don’t let all the comments on if it’s budget friendly or not budget friendly cause you to not post recipes. I love your recipes! It helps me so much when I don’t know what to cook for dinner. I thank you for taking your time to even post. I know how busy a college person is. Thank you! Thank you! Thank you!

    • Erika Schuler says

      Your more than welcome! I love writing these post, I don’t let the negative comments affect me. I literally fall asleep thinking of what i can cook next, i have a ton of ideas i want to try out and hopefully get up on the site for everyone to enjoy! I am so happy that you are enjoying these recipes and hopefully they are easy to follow! I might be busy with my last semester of college but cooking is one of my favorite ways to relieve stress that and i would be cooking every night anyways so why not snap a shot of my food and keep track of my measurements :)

  20. Stephanie M says

    Ok, so I think I may have over done it on the chicken marinade. I was trying to make extra and must have misjudged my servings….but all in all it still tastes great! Thanks again Erika :)

  21. cj says

    I made this tonite. We will get two meals out of it. VERY cost effective!
    I made it a little more like I like, and added pearl onions and slices of Fresno peppers to add some kick!
    Great recipe!

  22. Stephanie says

    It really disheartens me to see people being so nitpicky on this blog. The reality is….if you spend more on food, it will cost you less in health care down the road. Take away all the staples (if you read this site I have to believe you have olive oil on hand) and this is a very reasonably priced meal.
    I give kudos to Erika to have the dedication that’s necessary to follow a Paleo lifestyle….and as a college kid. This is one that I will make soon.

    Give her a break people! Way to go Erika! Keep posting….

  23. Demi says

    Wow, I cannot believe there are so many comments about the budget breakdown! Grow up people! This looks really delicious and easy and for a paleo meal it is definitely budget friendly! On a different note, I would love to see more recipes that use frozen veggies.

  24. Mrs. McH says

    I am so excited to make this recipe for dinner tonight! I originally came to this website to look for a dish to serve tomorrow during a play date with a Paleo family. And this dish is a perfect match for MY family’s taste buds. I have to applaud you, Erika, for not only making healthy meal choices BUT also making budget conscious decisions. Since I am new to this fantastic website, I am not sure what the premise is in regards to what is considered budget friendly. HOWEVER, the fact that you and Sarah are forced to list an exhaustive breakdown, down to the last penny and accounting for items that others have on hand (what home cook does not have olive oil at home OR on their standard “stock-up” grocery budget/list??) is ridiculous. Thanks again for the dinner idea and I look forward to your future contributions!

  25. Suze says

    OMG this looks yummy, AND easy! I love good recipes that don’t have a zillion ingredients and complicated directions when I have too much going on to work with it. And I LOVE ‘little cabbages’ (AKA brussels sprouts)! With the bacon, I may even get DH to try it – normally he won’t get in the same zip code as brussels sprouts, lol.

    Please do not worry overmuch about the cost of the staples – it would be ridiculous to divide out the cost of about 1/2C EVOO, 1/4C balsamic and 2Tbs of spicy mustard from the bottles. As said above, I can’t imagine not having EVOO and balsamic on hand and I am willing to grab the mustard to try this – I like it and need it for other recipes anyway. Part of the cost of flavorful food, IMHO.

    Thanks so much for sharing this! And congrats on pursuing the Paleo lifestyle as a college student – something I am working towards every day. ;-)

  26. Mary Ellen says

    There are alot of comments stating that this meal somehow is not budget friendly…think about this in a rational manner, just as Sarah stated:
    1. She does not have to drive anywhere to buy this meal
    2. If you were to purchase this kind of meal in a restaurant it would be a hell of alot more than $13
    3. Depending on where you work, you can easily spend $15.00 on one meal
    4. $13 spent wisely now sure beats paying $100′s in medications later
    5. If you have children, you can easily halve the meal to feed more than one child

    I can easily say that I would pick $13/person meal for ALL ingredients over some GMO industrial oil laden frankenfood anyday!

  27. Anna says

    We had this last night and was delish!!!! So simple. Had it with broccoli that was on special rather than sprouts. Total cost for 3 people was NZ$11 which is US$8.95. Now thats budget! And we have leftovers! Thanks for the great meal idea, it will be a weekly event!

  28. Leah Anderson says

    I have my chicken marinating right now. I didnt have spicy brown mustard, so I used yellow with a dash of ground mustard. Probably going to roast some cauliflower and broccoli with this? Love your website :)

  29. MJ says

    I am on day 1 of the Paleo diet and this recipe is fantastic. going to make it this weekend. Have just about everything already at home and this will make such a tastey dish with good leftovers.

  30. Kathleen says

    Anything made with balsamic vinegar has got to be great! This is on my menu for the weekend. Thanks for the new recipe!!

  31. says

    We’ll be making this for sure.

    If some people would just stop for a moment when looking at the prices they would have quickly realized the price was for the entirety of the ingredient not for the serving.

    Thanks Erica.

    p.s if you happen to have all the ingredients on hand it would cost about $4 to make everything…damn cheap (and delicious) if you ask me.

  32. Elo says

    Oh, this looks yummy! I’m an actual student, and I pay attention to what I eat, both for health and budget. There’s no way this recipe is expensive (my pantry’s pretty full!), and you can always change the veggies for seasonal ones (although I’m pretty curious about the Brussels spouts). Thank you! :)

  33. Amanda C. says

    This was delicious. I actually sauteed my sprouts in the rendered bacon with some fresh garlic before I stuck them in the oven- so a little less healthy- but very good. And very inexpensive! The only thing I had to purchase was the brussel sprouts! Oh, I used regular mustard because I didnt have the other. Still awesome!

  34. Stacy says

    The inability of people to actually read the article instead of just looking at the prices blows my mind. READ THE ARTICLE PEOPLE!!!!

    But….. Can’t wait to make this!!!

  35. Erin says

    This Balsamic Mustard Chicken recipe was so delicious, but also quick and easy, which I appreciate. I think the leftovers will be great in a salad. Plus I had all the ingredients in the house already, so that was a bonus.

  36. KATHI PROCHKO says

    i started to read all of the comments and stopped…..i don’t care if it is called ‘budget friendly’ and some think that it is not….i read the “disclaimer” in the beginning…i understand that it will feed atleast 2 people….with possible leftovers.
    i KNOW that i can make this for much LESS than stated — MUCH MUCH LESS.
    i happened upon it because i wanted the recipe! sounds very very tasty & i can’t wait to try it!!! thank you, erika!!!!!! good luck with school!

  37. April says

    This looks great – I have everything already so I think I’ll give it a shot tomorrow night for dinner.

    As for the budget part…I realize that I could save bunches of money if I ate (and fed my family) $1.00 boxed mac n cheese every day for the rest of our lives. But at what cost to our health (not to mention taste buds)? We all have to make choices in life and figure out what is important to us. For me, it’s my health and my family’s health. For someone else, they might care more about having a quick, easy, cheap meal and not care about the nutrition (as much as I hate that thought).

    On a side note – since we (me, hubby, and our 15 month old cutie) started eating this way, we have actually saved money. Even after buying grass-fed beef (instead of conventional). By buying 1/4 of a grassfed/finished cow once a year, it’s actually cheaper per pound than conventional beef (averaging the cost of all the beef cuts). It’s just that you pay it all at once so it seems more expensive. You just have to figure out what your priorities are. Having a big freezer, and not buying strawberries in January in Minnesota helps, too :)

  38. says

    Wow, My partner and I are just now entering our 3rd month of the fabulous paleo world, and this recipe was delicious. We are working on the variety in our diet, neither of us have ever been a fan of brussel sprouts, but this recipe striked our interest and both of us can not wait to make this dish again!
    Thanks!

  39. Giselle says

    Preheating the oven, cutting your veggies and putting them in, then starting the bacon, makes it go a little quicker and the bacon still has time to drip, but also stays warm.

  40. heyb says

    Just a note that it’s a huge no no to put the marinade juices into the pan. Salmonella collects in marinade big time, so you need to throw them out after you take the chicken out. You would have to boil the marinade for a long time for it to be usable, which wouldn’t even make it good anymore. If you want to cook with extra sauce, it’s a good idea to save some at the beginning before you add it to the chicken.

    • MathGirl says

      Not true. You should never add the meat marinade to COOKED meat, but since the chicken is not cooked yet and the as long as the sauce is brought to a boil, the marinade will be cooked and any salmonella will be killed.

  41. Jenn H says

    This looks really yummy! It is going on the menu for next week!

    With regards to determining the costs, the most accurate way would be to figure out how much actual olive oil, etc you are using and what that cost. For example, if I bought a 16 oz bottle of organic olive oil for $12- 16 oz=2 cups= 8- 1/4 cup servings= $1.50 per 1/4 cup. 4 T in each 1/4 cup, so an additional 2 T on the veggies would be $0.75. It’s a little more math, but would more accurately reflect the total cost of the recipe.

    And I would suggest going with the cost that you got the item for- so if you found some deals at your local grocer, use those. You could both show case meals that were really cheap b/c of deals you got and meals that were still cheap b/c you took advantage of foods that don’t cost that much anyway.

    Thanks for sharing your easy recipes!

  42. Alice says

    Made this for dinner tonight & it was so delicious. This is my 2nd week at Paleo – so glad I found your blog. I can’t wait to transition the family to paleo eating.

  43. Melissa M says

    I made the chicken a few weeks ago and loved it so much that I used the marinade on pork chops last night and cooked them on the grill. Such an easy meal that’s very versatile!!!

  44. Jessi says

    I just wanted to add that this was a fantastic recipe! I used chicken dumbsticks, cauliflower rice, and a cucumber melon salad and my entire family gobbled it up! I have been tip-toeing around the idea of being paleo and did a brief stint last year, but found a million excuses to revert back to a SAD diet. It’s been nearly a week since I threw my entire family on the primal/paleo wagon (I have a 3 year old and an 18 month old) and the only fits I’ve gotten have been from the boyfriend. :) He loved this though, definitely going to be making it again. Thanks!

    • Sarah says

      Awesome Jessi, so great to hear!! Oh, and please tell me about your cucumber melon salad, that sounds amazing!

      • Jessi says

        Sarah, I just made a mixed green salad (I buy 1lb boxes from Costco, they’re organic! ) and topped it with diced cucumbers, and cantaloupe (honeydew would be good too, I think). I also added a sprinkle of sunflower seed and I used balsamic and oil dressing.

      • Jessi says

        Melissa, they really liked this meal. My kids have been mostly paleo for about 6 or so months now. They do fight things occasionally, but I’ve always had a strict rule about eating whatever is made. If they don’t eat, then there is no other options. If they choose not to eat, I wrap their food and put their plates in the fridge (they usually ask for food later). And I’ve learned that kids WILL NOT starve themselves. So if they choose not to eat two meals that day, by dinner time they’ll probably eat whatever is there. My 3 1/2 year old son dislikes veggies, but typically loves meats. And he’s stubborn to trying new things. I constantly worry he’s not getting the minerals and vitamins he needs, but he likes more fruit, and I don’t really limit fruit. My 2 year old daughter is really picky about her meat, but likes most veggies and fruits. She’s even taken a liking to avocados just recently! They’re really young, and they’re still learning what they do or don’t like. And if they haven’t had all the options of fresh, real food, they’re going to rebel a bit because all they know is the way refined things taste. Give it time and hope it helps.

  45. says

    i love (and hate) this recipe (and the whole website for that matter)! it’s so good, but now my fiance wants me to cook every meal ;-)!!

  46. Terran says

    Made this last week and it was a huge hit! My family is begrudgingly joining me on a paleo diet, but I am working to wean them off of all things neolithic. Tonight I am going to grill the chicken and some veggies. For the most part the family doesn’t even notice that the starches are missing. I am already feeling better and my blood glucose levels are at the lowest I’ve seen them since diagnosed with type II diabetes due to the SAD. Thank you so much for posting this recipe!

  47. Tom says

    Made this tonight as we needed a quick meal and holy crap was it delicious. Kids absolutely loved it and my 15 year old would have been content just sop up the left over sauce with her fingers for a meal.

  48. akschipper says

    Great way to cook your bacon instead of stovetop is to line a baking sheet or two with aluminum foil and place the bacon on top then put into a cold oven and turn heat to 400 for roughly 15 to 20 minutes depending on how you like your crispiness. http://culinaryarts.about.com/od/breakfastcookery/ht/bacon.htm
    Take the bacon out and put on paper towels to cool/drain rest of fat off. Then you could drop the temp to 350 and cook the veggies ;-) Throw the tin foil away and NO MESS….

  49. Tracy says

    Is it necessary to cook the bacon seperately? I’m thinking of cooking it in the oven and then throwing the veg in with it and eating all that fat instead of toweling it off. Praise the Lard!

  50. says

    Wow, this was delicious! I made it for dinner last night and was blown away by the flavorful sauce created by the marinade after it simmered. I added an onion to the pan along with the remaining marinade, which I highly suggest because the onion slices soaked up all the juices and caramelized… yum! Thanks for sharing such a great recipe. I look forward to trying more recipes from this site.

  51. Sandra says

    Hi there, I’m new to Paleo and still trying to figure out what’s acceptable. Any recommendations for brand of spicy mustard to fit with Paleo diet? Or is the amount so negligible that it doesn’t matter what additives it has? Or is everyone just making their own?

    • Allison says

      Hi Sandra, I also had trouble finding mustard that fit with Paleo, but I did find some organic Full Circle brand spicy brown mustard that appears to be Paleo (organic apple cider vinegar, water, organic mustard seed, sea salt) – and it’s good! I bought it at either Kroger, Whole Foods or Trader Joes (sorry I can’t remember which but the website is http://www.fullcirclefoods.com). You can make your own as well – just google “Paleo mustard recipe” and several should pop up. Blessings!

  52. jade says

    This was fantastic! I added about 1T raw honey to my marinade and used boneless chicken thighs. This is my new favourite marinade! I imagine it would be great on pork as well. I will use this again and again. Thanks for the recipe!

  53. Melissa Hoffman says

    My family and I have been on paleo for 3 weeks now and love it, but i’m having a very hard time getting my 4 yr old and 18 month old to eat paleo. Do you have any ideas on starting them to like to food i made? Also I’m not the type of mom that makes my kids something different just because they don’t like what I made. Thanks Melissa H.

  54. Cambria says

    So good! I made this tonight with a little salad and a pom-balsamic vinaigrette dressing. I have made these brussels twice now and found they’re a little more mushy than I usually like them (it might just be my oven). I decided to cook them for 15 minutes WITH the bacon on the tray at 350 instead. Yum!!

  55. JJ says

    I couldn’t determine if this recipe called for 2 whole chicken breasts or 2 chicken breast halves. I have 2 halves on hand (about a pound). Any input?

  56. Loren says

    I just had to say, the chicken was AMAZING! We had some roasted normandy blend veggies and roasted eggplant w/ italian seasoning along with it.

    Mouthgasm!! Best dinner I’ve had in a while, and I said that last night lol! Tasted really good with some dijon mustard too. Thanks!!!

  57. Amanda says

    Thanks for the great recipe, it was delicious! Also, to chime in on pricing…I added up all my costs of ingredients used for chicken and veggies and it came to $5.75 per person. VERY affordable in my book! All the leftover bacon, chicken, olive oil, etc is well utilized in a Paleo diet and is no extra burden on the wallet. Thanks, Erika!

  58. Grace says

    This is probably my new favorite chicken recipe, I love having the leftover for salads and delicious quick lunches!

    Making it again tonight.

  59. Joanna says

    I made this last night for the first time, my husband and I really enjoyed it! thank you so much for a completely new way to make chicken breasts! Delicious.

  60. Cheryl says

    I just wanted to say that I LOVE this recipe!! I was home one day not feeling well and did not want to go to the grocery store. All I had was a pack of boneless chicken breast and a pack of turkey burgers. I was totally bummed but decided to look around on my favorite paleo sites for a chicken recipe. And lo and behold, I came across this. I had every ingredient on hand, it was easy and it tasted amazing. We have since had it like 5 times. It is great the next day as well and on top of salads. Thank you Erika for posting this!!

  61. says

    I love mustard and I really love balsamic vinegar. I never thought to mix the two. I cannot wait to try this. I have some thigh fillets I am going to do this tonite.

  62. Anne says

    This chicken was amazing. I’m normally not a big fan of chicken, as it’s so hard to make it interesting and keep it moist. But this was truly outstanding. Plus, I had all of the ingredients, so it was pretty much a free meal!

  63. Julia says

    Thanks, Erica!

    I was just starting to look at Paleo recipes, and I already have everything on hand to make the chicken. I was thinking to get some cabbage & zucchini anyways, so maybe I’ll just add some bacon and it will be really easy for me to make this meal.

  64. Katie says

    Thank you, Erika! Just made this tonight and everyone at the table LOVED it!
    By the way, haters gonna hate. ;) Keep up the good work!

  65. Kristen says

    So good! Thanks! I’m tryi g to just eat healthier and stumbled onto this recipe, then the blog. Not really sure what a paleo or sad diet is, but am gonna end up doing some research now! This was such a great, easy, fast and super delicious meal. I’m excited to look around this blog now. Thanks!

  66. Stacey says

    Thank you so much for your recipes! !! I started Paleo several months ago and it’s been a struggle finding recipes that my 7 year old and I like…and will willingly eat leftovers of. Everything I’ve made of yours has been fabulous and has made the menu several times! ! !

  67. Angela says

    This looks delicious!!! My hubby and I have been looking for healthier recipes. My husband’s bday is Friday and I will be fixing this for him!! (BTW…the cost is great even if one DID have to buy all the ingredients as I will….guess they don’t realize that you will have enough left over to fix this and other things therefore it being budget friendly) ;) Thanks for the great recipes!!

    • Angela says

      BTW…I had to buy the chicken, balsamic, mustard and even zip baggies and that only cost just over $15.00 ;)

  68. Kari says

    I’m wondering if you can bake this in the oven and get the same result? I would like to make it for a large group of people, and don’t know if I could do it all on the stove!

  69. Christina says

    This is my first recipe I’ve tried from the site…I’m eating it as I type this and it is FAN FREAKIN’ TASTIC!! As a full time, working college student I have no time and even less money. On top of that, I’m new to cooking and am transitioning into the paleo lifestyle. This recipe is pretty much fool-proof and is SO awesomely delicious. It’s sure to become a staple around my house; thank you so much for posting it! :)

  70. Gwendolyn says

    Thank you for the recipe, I’m making it tonight.

    Why people focused on the cost and complained is beyond me. Apparently they do not realize that it’s cheaper to pay the amount above for the recipe than it is to buy a family dinners at McDonald’s, pay for expensive meds for diabetes and other crap for a decade or so and then fund a funeral. :P

  71. Jessica Lin says

    Just made this! Haven’t tried it yet (meal prep for the week) but I can’t wait to try it out! I just had to buy the chicken, zucchini, brussel sprouts, and mustard. Thanks for sharing! :)

  72. says

    Both recipes sound wonderful – especially now that I have so many zukes coming out of the garden. We also eat a lot of chicken, being fortunate to get it from an og farm nearby, but I fall into the same-old same-old trap too often. So I will enjoy trying these. There’s one thing that surprised me though: heat pan on medium high heat, let it get nice and hot, then drizzle olive oil on it. Olive oil can’t tolerate such high heat. I’d either lower the heat or use a different oil. I don’t have the oil situation resolved for myself – I always used to use og extra virgin olive oil for everything. Then switched to primarily coconut oil, except in dressings where I continue to use evoo. But I’m tiring of coconut oil and having a hard time finding a good quality one. Not pleased with Dr. Bronners. Would love feedback on oils. Thx.

  73. Alexis says

    This recipe looks delicious and I plan on making it tomorrow night! I only caution using the marinade that your raw chicken has sat in (even when refrigerated). Simmering the marinade may not kill enough of the bacteria from the raw meat. The USDA recommends bringing the marinade to a boil when using as a sauce (link below), which will likely alter the taste so I am going to make a little extra marinade and set it aside. Then, I will add the reserved portion to the pan as the recipe calls and toss out the marinade used for the raw chicken. This may be something everybody knows, but I thought I would look into it further and share. Great recipe and looking forward to trying it tomorrow night! Thanks Erika!

    http://www.fsis.usda.gov/wps/wcm/connect/13b7e6d5-9b36-4e6d-9312-f3cd27e3125c/Poultry_Basting_Brining_Marinating.pdf?MOD=AJPERES

  74. Elice says

    I’ve read the comments, and do not see if anyone said how long and what temp if you wanted to bake the chicken instead. Thanks!!!

  75. Nick says

    I just finished whipping this recipe up for a paleo lunch group at my office, and after trying everything I am SO excited to serve it. One edit: I’m in Denver, so this is probably due to my elevation, but I roasted the veggies at 350 for 50 minutes before they were done. YUM.

  76. says

    Made this last night and the chicken had some great flavor. I marinated overnight and it was really easy. The veggies also tasted good but I think the moisture in the zucchini made everything kinda mushy. I broiled them at the end to try to crisp them up but it didn’t really work. I might leave out the zucchini next time just b/c I like crispy brussels. Thanks!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>