For 4 servings

Prep and cook time: 55 min


Difficulty: Medium


Cannot be frozen

For the sauce:


100 ml | 3 1/2 fl oz | 7 tbsp flax oil


60 g | 2 oz | 1/4 cup Dijon mustard


3 tbsp wholegrain mustard


3 tbsp apple cider vinegar


2 tbsp warm water


1/2 tsp granulated stevia


1 pinch cayenne pepper



For the chicken:


4 bone-in chicken breasts, trimmed


4 tbsp olive oil


sea salt


freshly ground black pepper



To serve:


350 g | 12 oz | 3 cups tenderstem broccoli, stalks trimmed


50 ml | 1 3/4 fl oz | 10 tsp coconut aminos



1 For the sauce: Combine all the ingredients for the sauce in a food processor or blender. Blend on high until smooth and even.



2 Pour into a small saucepan and set aside until needed.



3 For the chicken: Place a large griddle pan over a medium heat to heat up. Make a few incisions in the chicken breasts with a sharp knife. Rub with olive oil and season generously with salt and pepper.



4 Brush the griddle pan with some olive oil before laying the chicken breasts in it, skin side facing down.



5 Leave to cook, untouched, for 6-8 minutes until charred. Flip the breasts and partially cover the pan with a lid. Cook for a further 10-12 minutes until cooked through; the thickest part of the breasts should register at least 75°C | 167F on a meat thermometer.



6 Remove from the pan and cover loosely with aluminium foil. Leave to rest for at least 10 minutes.



7 To serve: In the meantime, cook the broccoli in a large saucepan of salted, boiling water until tender to the point of a knife, about 3 minutes. Drain well and leave to cool to one side.



8 Reheat the prepared mustard sauce over a low heat, whisking to emulsify if it has started to split. Season to taste with salt and pepper.



9 Reduce the coconut aminos in a small saucepan set over a high heat until slightly syrupy.



9 Arrange the chicken and broccoli on serving plates, spooning the sauce over. Serve with a drizzle of the reduced coconut aminos on the side.