Sweet Dijon Chicken (Edit recipe)

I’ve always been a fan of honey mustard chicken, but recently I started replacing honey here and there with coconut sugar. The reason for that is coconut sugar is much lower on the glycemic index than honey and because of a presentation I saw at thie Ancestral Health Symposium from Dr Elizabeth Thiele about the use of low glycemic index foods for epilepsy therapy, I’ve made the switch. Because of this, I have been experimenting with coconut sugar in recipes and I decided what better time to try and make a sweet mustard chicken. The result was amazing and because I cooked it in the SousVide and the chicken essentially was poaching in it’s own juices at a precise temperature, it came out delicious and moist throughout, from the breast meat to the thigh meat.