Don’t let anyone tell you the endo diet is boring.  I refuse to allow that because, god do I love food. I’ve definitely been forced onto a horizon of creativity, where I am constantly on my toes to keep things fresh, healthy and most of all, NOT BLAND. You know what is bland? Ground turkey. Gross. Don’t ever feed me ground turkey. Or turkey.

Does not contain: dairy, gluten, soy, sugar

Adapted from Simply Delicious:

1 package chicken breasts or thighs (I used tenders)
2 large leeks
2 garlic cloves
handful of mushrooms
1 spoonful Dijon mustard
juice of 1/2 lemon
salt & pepper
olive oil
red pepper flakes*
butter*

*ingredients not necessary

1. Heat up some olive oil in a large pan and brown the chicken, season with salt and pepper and a dash of red pepper* if you can tolerate a bit of kick. Cook the chicken all the way through and transfer to a plate.
2. While the chicken is cooking, slice the leeks, mushrooms and garlic. When the chicken is done, toss the veggies into the same pan with more olive oil and saute until brown. I added a little bit of butter* at this point. Like a tablespoon. Not necessary, but I can handle a small amount and I can’t imagine cooking leeks without butter. They belong together.
3. After you have browned the veggies (~5 mins), add the lemon juice and mustard. You might need a bit more oil too. Make sure the sauce coats the veggies, then add the chicken and stir until the chicken is coated too.

The original recipes suggests rice or GF pasta which would be delicious, but we had some spinach that needed using so I put everything on top of the greens for a mind blowing salad. Packed with nutrients and flava. You’re welcome.