Creamy Dijon Chicken + Oven Roasted Asparagus

Tuesday Night: Creamy Dijon Chicken + Asparagus! This delicious chicken recipe comes straight from my favorite food blogger ever, The Defined Dish, Alex Snodgrass. Her Instagram and blog is SO GOOD. She has been a huge inspiration for me for clean eating, so I totally recommend following her.

Friends…this dinner is too good for words. This is definitely a staple in the Farris recipe box!

Here we go, Tuesday:


Creamy Dijon Chicken + Oven Roasted Asparagus

Tuesday Night Dinner!

I’m going to list the delicious clean ingredients here on my blog, but then I’ll link the entire directions and recipe via The Defined Dish, because she created this masterpiece. (Also, I cut the entire recipe in half since I’m cooking for two).


  • 2 tbsp. olive oil

  • 4 boneless, skinless chicken breasts

  • salt and pepper, to taste

  • 3-4 tbsp. arrowroot starch

  • 1 tbsp. ghee

  • 2 cloves garlic, minced

  • 3/4 cup chicken broth

  • 1/2 cup unsweetened canned coconut milk (blend so that it is smooth and no longer separated)

  • 2 tbsp. dijon mustard

  • 1 tbsp. freshly chopped sage leaves

Click here for the entire directions…I promise this will become a regular in your kitchen!

For the oven roasted asparagus…super easy:

  • Chop off the ends of asparagus, we unusually have about 6 stalks each

  • Coat asparagus in a half tablespoon of extra virgin olive oil, then add just a small dash of salt, pepper, and garlic powder

  • Mix it all up with tongs and cook on a baking sheet at 375 degrees F for about 20 minutes

That’s it ya’ll. I’m full and ready for a glass of wine. Let me know if you try this! It’s amazing, clean, and DELICIOUS. The coconut milk gives the perfect amount of creaminess while the ghee and sage gives just the right about of salty, buttery flavor in a clean, clean, clean dish. Just, perfection.

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