Char-Grilled Chicken with Honey Mustard Sauce

Cook time 45 minutes
Servings 4


550g skin-off chicken breast fillets, 4 pieces (approx. 120 – 150g each)

For the Roasted Vegetables

400g skin on washed potatoes, 5mm slices

300g sweet potato, peeled & roughly diced 2cm

3ml extra virgin olive oil

Pinch rosemary, finely chopped

Sprinkle of salt

For the Turmeric Cauliflower

250g cauliflower, 1cm slices

A pinch of ground turmeric

Extra virgin olive oil

For the Steamed Vegetables

80g broccolini, cut into 3cm batons

120g green beans topped & tailed; cut into 3cm batons

200g carrots, peeled & halved lengthwise; sliced on the angle

For the Honey Mustard Sauce

3ml extra virgin olive oil

1 medium brown onion, diced

1 small clove of garlic, peeled & minced

100g cauliflower, grated

200ml chicken stock

½ teaspoon Dijon mustard

1 tablespoon wholegrain mustard

1 tablespoon honey

1 tablespoon Grana Padano

100ml cream

Salt & pepper to taste

Char-Grilled Chicken with Honey Mustard Sauce


Pre-heat oven to 180°C. Season sweet potato & sliced potato with oil, rosemary and salt. Evenly distribute potatoes and sweet potato on a non-stick baking tray and roast for approximately 15 minutes or until al dente & golden.

Season cauliflower with oil & turmeric then place on a sheet on a non-stick baking tray and evenly distribute potatoes & sweet potato over the oven tray and roast for approximately 8 minutes, until al dente & slightly caramelised.

Heat olive oil in a small saucepan, over medium heat. Sauté the onion for 3 - 4 minutes or until translucent. Add garlic & cauliflower and cook for a further 4 minutes until cauliflower starts to soften. Add chicken stock then simmer for 5 minutes until the cauliflower is soft. Remove and blend in a food processor until completely smooth. Add pureed sauce, Grana Padano, Dijon mustard, wholegrain mustard, honey & cream to the pan and simmer until sauce starts to reduce until slightly thickened; season with salt and pepper to taste.

Preheat a grill pan on the stove, once hot grill the chicken breasts for three minutes either side, then finish in a 180°C preheated oven until completely cooked through.

Meanwhile, bring a steamer pot of water to the boil and gently steam the carrots, beans & Broccolini until al dente.

Plate and enjoy.