For 4 servings
Prep and cook time: 55 min
Cannot be frozenIngredients:
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
freshly ground black pepper
350 g | 12 oz | 3 cups tenderstem broccoli, stalks trimmed
50 ml | 1 3/4 fl oz | 10 tsp coconut aminosMethod:
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.