Creamy mustard and chive chicken with mashed cauliflower (low calorie, low carb)

Creamy mustard and chive chickenI arrived home tonight after a massive day, which consisted of 2.5 hours of cycling starting at 4:30am this morning, with about 1300m of elevation, followed by a 10 hour day in the lab. I had one thing on my mind – food. As I was driving home I thought to myself ‘Could I really be bothered cooking dinner when I get home? Perhaps I will just have some scrambled eggs.” But, being the foodie that I am, I ended up putting in a bit of effort and making this low calorie, low carb Creamy mustard and chive chicken.

I am competing in a 20km trail running race this Saturday, so I have reduced my training this week so that I feel fresh. This means that I need to keep an eye on the amount of calories I am consuming so that I don’t start the race carrying extra weight. Therefore, I kept the calories low in this meal by cooking the chicken in water and vegetable stock and using Greek yoghurt to create the creaminess.

I am all about practical and affordable recipes on this blog and fresh chives are not something that I expect most people would have in their fridge. The only reason why I used fresh chives was because we have some growing on our balcony. If you don’t have fresh chives then dried chives would be fine. Or just leave them out altogether and make this dish Creamy mustard chicken.

I served mine with mashed steamed cauliflower mixed with a little bit of tahini and salt, which was delicious. If you require additional carbohydrates serve this with mashed potatoes or some rice.

Creamy mustard and chive chicken

Makes 2 serves


2 chicken breasts, cubed

1 vegetable stock cube

1 clove garlic, finely minced

1 red capsicum, diced

300 grams mushrooms, sliced

2 tablespoons hot English or Dijon mustard

1 tablespoon fresh chives, finely chopped

1 cup Greek yoghurt

Salt and pepper, to taste


Sharp knife

Chopping board (I like to use separate chopping boards for vegetables and meat – you become hyperaware of cross contamination as a microbiologist)

Non-stick saucepan

Wooden spoon

Measuring cups and spoons


  • Crumble the vegetable stock cube into the saucepan and add enough water to line the bottom of the saucepan. Add the chicken and garlic to the saucepan and cook over medium to high heat adding water as necessary to prevent sticking.
  • Once the chicken is cooked through, add in the capsicum and mushrooms. Cook until the vegetables are tender.
  • Turn the heat down to low and add in the mustard, chives, Greek yoghurt, salt and pepper. Mix well and simmer until the sauce thickens.

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