Gourmet Honey-Mustard Glazed Chicken

• Place baby broccoli and Brussels sprouts on a lined 
oven tray.
• Drizzle with olive oil, season with salt and pepper 
and toss to coat.
• Roast until tender, 12-15 minutes. 

• Meanwhile, place your hand flat on top of chicken 
breast and slice through horizontally to make two 
thin steaks.
• In a medium bowl, combine savoury seasoning and 
a drizzle of olive oil. Add chicken, turning to coat.

• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat.
• Cook chicken steaks until cooked through,  
3-6 minutes each side (cook in batches if your pan is 
getting crowded).
• In the last minute, add honey-mustard mixture, 
turning chicken to coat. Transfer to a plate and 
cover to keep warm.

TIP: Chicken is cooked through when it’s no longer pink 
inside. 

• When the chicken is done, wipe out the frying pan 
and return to medium-high heat with a drizzle of 
olive oil. 
• Cook kale and remaining garlic until softened and 
fragrant, 1-2 minutes.
• Remove pan from heat, then add roasted veggies 
and a generous squeeze of lemon juice. Toss to coat 
and season to taste with salt and pepper