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Honey Mustard Chicken with Roasted Roots

December 20, 2016 0 Comments

Honey Mustard Chicken with Roasted Roots


Craving rice, but without the carbs? Go for cauliflower rice! Combine savory cauliflower "rice" with chicken, sprouts, broccoli, ghee, and other nourishing foods for a warm and satisfying holiday meal. 


About Tracey Grant 

Tracey Grant graduated from Texas A&M University with a Bachelors of Science in nutrition in May of 2010. After moving to Seattle to complete a dietetic internship and earn her RDN credential, she spent three years there as part of the core team for a holistic weight management program.

In 2015 she moved to San Diego, where in addition to working full time in weight management, she began a private practice specializing in digestive health, food sensitivities and customized meal plans. She is both an RDN and CWHC and believes that wellness is rooted in a whole-foods based nutrient dense diet that not only nourishes the body, but also the heart and soul.

Follow along at @wholedailylife or at



Instant Pot Honey Mustard Chicken & Roasted Roots with Cauliflower Rice


  • 1-1.5-pound chicken breast, cut into large chunks
  • 1/2 cup Primal Kitchen® Honey Mustard Vinaigrette
  • 1.5 teaspoon salt
  • 2 carrots, cut into coins
  • 2 parsnips, cut into coins
  • 10-20 Brussels sprouts, trimmed and quartered
  • 1 red onion, halved and sliced
  • 1 small head broccoli, cut into florets
  • 2 tablespoons Primal Kitchen® Avocado Oil
  • 16 ounce cauliflower rice (roughly 3 cups)
  • 2 tablespoons ghee
  • 2 tablespoons fresh rosemary, chopped



  • Combine chicken with 1/4 cup honey mustard and 1/2 teaspoons salt, stir to combine. Cover and let marinate for a minimum of an hour. (Tip: Marinate for up to an entire day to get full flavor!)
  • Preheat oven to 425-degrees. Combine carrots, parsnips, brussels sprouts, onion and broccoli. Toss veggies in avocado oil and salt to combine. Distribute in a single layer on parchment lined baking sheet or glass baking dish. Roast for 30-40 minutes, stirring occasionally, until golden brown.
  • While roots are roasting, transfer chicken to an Instant Pot. Cook on high pressure for 12 minutes.
  • Melt ghee in a large skillet over medium heat. Add the cauliflower rice and 1/2 teaspoons of salt. Stir to combine, then sauté over medium heat until tender and starting to brown.
  • When the chicken is done, allow to de-pressurize naturally, then open pot and transfer chicken to large bowl.
  • Use the sauté function to reduce the remaining liquid by half, forming a sauce. Shred chicken with two forks and combine with the sauce from the Instant Pot, plus add an additional 1/4 cup Primal Kitchen® Honey Mustard Vinaigrette.
  • When the cauliflower rice is golden, stir in fresh rosemary.
  • Serve chicken with rosemary cauliflower rice and roasted roots.
  • Enjoy!

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