Creamy Mustard Chicken with purple cabbage & spinach

Recipe by Dr Chintal Patel
Serves - 4
Prep. Time - 10 mins
Cooking Time - 30 mins


  • 4 chicken breasts or use halloumi or firm tofu if you’re vegetarian
  • 150mls double cream/coconut cream (if DF)
  • 1 red onion – sliced
  • 1 teaspoon olive oil
  • 3 cloves of garlic – minced
  • 3 tablespoons wholegrain mustard
  • 250gms bag of baby spinach leaves
  • 400gms red cabbage (or use savoy)
  • Salt and pepper to taste


  • Pan fry the red onion & cabbage with the oil in a skillet until soft,
  • add the garlic and chicken breasts and brown.
  • Next add the mustard.
  • Stir and finally add the cream, salt & pepper to taste
  • Pop into the oven at 180 for about 25-30minutes until the chicken breasts are cooked.
  • Sauté the spinach until just wilted. Once the chicken is cooked, stir in cooked spinach and serve. Enjoy!

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