Greek Inspired Honey Mustard Chicken

Try this quick, easy Honey Mustard Chicken with Feta & Avocado - Full of goodness, low carb and damn tasty!!

Ingredients

Handful of Green Beans

1 Medium Courgette

3 Fresh Tomatoes

1 Red Pepper

Handful of Chopped Parsley

450g of Chicken

Large Handful of Baby Spinach

For the Marinade... 

1Tbsp Honey

1 Tbsp Mustard (I used English mustard but could use Dijon)

1Tbsp Garlic Powder (can use fresh crushed garlic if preferred)

Dash of Balsamic Vinegar

To serve....

1 Ripe Avocado to Serve

150g of Chopped Feta (I used reduced fat version)

Method

1. Chop the chicken and the vegetables into sizeable chunks and place to one side
2. In a small mixing bowl, add the Honey, Mustard, Garlic or Garlic powder and splash a bit of vinegar. 
3. Mix the marinade and then add the chicken, making sure to thoroughly cover all of it. Leave to sit for 5-10 mins.
4. Once the chicken has been left to soak up the marinade, add to a frying pan on a medium/high heat with a splash of olive oil or coconut oil (whichever you'd prefer)
5. Fry the chicken until no longer visibly pink and then add the courgette, red pepper and green beans. Turn the heat down to medium and fry until the vegetables start to soften
6. Once the chicken and vegetables are cooked well, add the fresh chopped tomato, spinach leaves and a handful of chopped parsley. Keep on the heat until the spinach has wilted.
7. Cut into one of the bigger bits of chicken to ensure it is cooked through and if happy, serve immediately. There should be enough left over for you to chuck in a container for lunch or dinner the next day!
8. Top with the chopped feta cheese and avocado. 

Had this one for lunch on a lazy Sunday and it certainly hit the spot! - Hope you enjoy it as much as I did.....