Bacon Maple Mustard Chicken

One pan Bacon Maple Mustard Chicken and Spinach

Served w/ simple roasted carrots

Ingredients:
1 lb. Chicken breasts, tenders, or thighs
2 tbsp. Bacon fat (you could add bacon to this dish if you don't have fat on hand)
2 tbsp. Maple syrup
1.5 tbsp. Grainy mustard
.5 tbsp. Dijon mustard
1/2 c. Non-dairy creamer
1 bag spinach

Directions
1. Pat your chicken dry and season with salt and pepper.
2. Melt the bacon fat over medium heat in a skillet. Add in the chicken and let it brown before flipping it (about 5-7 minutes). Flip the chicken and cook for another 5 minutes. Remove from pan and set aside.
3. To the skillet, add mustard, maple syrup, creamer and season with salt and pepper. Scrape up any crispy buts from the pan while you mix it together.
4. Add chicken back into the sauce and cook until chicken is done.
5. Move the chicken to one side of the pan and add the spinach to the other. Lightly salt the spinach and stir it around so it gets coated in the sauce.

The carrots were simply cut in half, drizzled with avocado oil, salt and pepper, and baked in a 400° oven while the chicken cooked (about 25 minutes).