Charred Mustard Chicken
Charred Mustard Chicken
Ingredients for One
Ingredients for One
- 150 grams free range chicken breast
- 50 grams green beans
- 5 grams parsley
- 0.5 tbsp wholegrain mustard
- 0.5 cups water
- 0.5 cups couscous
- 70 grams broccoli
- 1 lemons
- 0.5 tsp dark brown sugar - PANTRY ITEM
- 1 tsp white wine (or other) vinegar - PANTRY ITEM
- extra virgin olive oil - PANTRY ITEM
- salt and pepper - PANTRY ITEM
- butter - PANTRY ITEM
Ingredients for Two
Ingredients for Two
- 300 grams free range chicken breast
- 100 grams green beans
- 10 grams parsley
- 1 tbsp wholegrain mustard
- 1 cups water
- 1 cups couscous
- 140 grams broccoli
- 1 lemons
- 1 tsp dark brown sugar - PANTRY ITEM
- 2 tsp white wine (or other) vinegar - PANTRY ITEM
- extra virgin olive oil - PANTRY ITEM
- salt and pepper - PANTRY ITEM
- butter - PANTRY ITEM
Ingredients for Three
Ingredients for Three
- 600 grams free range chicken breast
- 200 grams green beans
- 20 grams parsley
- 2 tbsp wholegrain mustard
- 2 cups water
- 2 cups couscous
- 280 grams broccoli
- 1 lemons
- 2 tsp dark brown sugar - PANTRY ITEM
- 4 tsp white wine (or other) vinegar - PANTRY ITEM
- extra virgin olive oil - PANTRY ITEM
- salt and pepper - PANTRY ITEM
- butter - PANTRY ITEM
Ingredients for Four
Ingredients for Four
- 900 grams free range chicken breast
- 300 grams green beans
- 30 grams parsley
- 3 tbsp wholegrain mustard
- 3 cups water
- 3 cups couscous
- 420 grams broccoli
- 2 lemons
- 3 tsp dark brown sugar - PANTRY ITEM
- 6 tsp white wine (or other) vinegar - PANTRY ITEM
- extra virgin olive oil - PANTRY ITEM
- salt and pepper - PANTRY ITEM
- butter - PANTRY ITEM
Prep:
- wash and cut broccoli into florets
- zest lemon and cut into wedges
- wash and chop parsley
- wash chicken and pat dry
- wash and trim beans
Method:
- Cut chicken fillet horizontally through the side into thin schnitzel-style pieces.
- To make mustard dressing, whisk mustard, lemon zest, sugar, vinegar and half the oil in a jug. Season. Set aside
- Toss beans and broccoli with remaining oil in a bowl. Season with salt and pepper.
- Place couscous in a large bowl with a knob of butter. Cover with boiling water. Cover bowl and allow liquid to absorb for 6 to 7 minutes. Fluff up with fork and cover to keep warm. Stir in parsley and season with salt and pepper.
- Meanwhile, heat an oiled, char-grill plate or non stick frying pan over a medium heat. Add chicken in 300g batches. Cook for about 3 minutes on each side, or until cooked through. Remove. Rest, covered with foil to keep warm.
- On the same pan, turn heat to high and cook the beans and broccolini for 1-2 minutes until coloured and just tender.
- Serve chicken, cut in half, with beans, couscous and lemon. Drizzle with mustard dressing and season.