Mustard Chicken + Greek Salad Nourish Bowl

1. Open up your chicken tenders and season your chicken with salt + pepper. Add to a pan with olive oil and cook each side well. 
2. While chicken is cooking, cut up 1/2 of a purple cabbage and add to a pan on medium-high with olive oil, garlic powder, salt, pepper and paprika. Keep stirring until golden + crispy. 
3. Cut up some cucumber and cherry tomatoes + wash your cilantro and remove from stems. 
4. Once chicken is cooked, remove from pan. Add 2 tbsp butter + 1 tsp minced garlic and cook a bit, then add 1/4 cup white wine & wait until half of it evaporates. 
5. Then add: 2 tbsp dijon mustard, a drizzle of coconut aminos, & 1/4 cup greek yogurt. Stir well then add chicken breasts back to pan and coat them in the mustard sauce. 
6. Add arugula, cucumbers, tomatoes, cabbage, chicken, feta and cilantro to a bowl + top with balsamic vinegar, olive oil and everything but the bagel! & ENJOY xx