Creamy Honey Mustard Chicken

While the rice is cooking, slice the carrot (unpeeled) into 0.5 cm half-moons. Cut the broccoli into 2 cm florets and roughly chop the stalk. Thinly slice the leek. Roughly chop the parsley.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Once hot, season the chicken thighs on both sides with salt and pepper and add to the pan. Cook for 2 minutes each side, or until browned. Transfer to a plate and set aside (the chicken will continue cooking in step 5). Add the leek to the pan and cook, stirring, for 1-2 minutes or until tender.

Reduce the heat to medium and add the wholegrain mustard, honey, salt (for the sauce) and thickened cream to the frying pan. Season with pepper and stir to combine.

Return the chicken thigh to the pan and add the carrot and broccoli. Reduce the heat to low, cover with a lid or foil and simmer for 5 minutes. Remove the lid and simmer for a further 2-3 minutes or until the chicken is cooked through and the vegetables are tender.