Honey Mustard Chicken

GF, DF and RSF - serves 4

Ingredients:

• 2 large chicken breats diced

• 2 cups diced pumpkin

• 1 broccoli, florets cut

• 1 zucchini diced

• 1 cup quinoa rinsed

• 2 cups vegetable stock

• Salt and pepper

Sauce:

• 1 270 ml can of coconut milk

• 1 tbsp raw honey

• 1 tbsp wholegrain mustard

• 1/2 tbsp dijon mustard

• 1/2 tsp garlic granules

• 1/2 tsp onion flakes

• Good pinch of salt and pepper

Method:

1. In a medium saucepan, add your quinoa and vegetable stock and cook for around 20 minutes or until rice is cooked.

2. To make your sauce, add all ingredients into a small saucepan and bring to a simmer and cook for 5 minutes.

3. While this comes to a simmer, add your chicken with a sprinkle of salt and pepper to a heated pan.

4. Cook until chicken is cooked through and slightly golden. Remove and set aside.

5. Once your sauce has cooked, turn off the heat and set aside.

6. Now add your pumpkin, broccoli and zucchini to the frypan with 1 tbsp olive oil.

7. Cook for 8 minutes or until the pumpkin has softened.

8. Add back in your chicken and pour over the sauce. Stir to coat all those beautiful vegetables with your sauce.

9. Once the quinoa is done you can add it to the pan and mix it all together before serving.