Char-Grilled Chicken with Honey Mustard Sauce
Cook Time 45 minutes
Servings 4
Ingredients
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
Method
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.