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Serves 4


4 6 oz. boneless and skinned chicken breasts
2 tsp. sunflower oil
1 tbsp. Dijon mustard
1/2 tbsp. fresh tarragon, finely chopped
1 large red onion, sliced into thin wedges
1 lb. fresh pumpkin flesh, cut into 1-inch cubes
8 oz. fresh broccoli, sliced
3 1/2 fl. oz. sour cream
3 1/2 fl. oz. natural thick set yogurt
1 tsp. salt
1 tsp. coarsely ground black pepper


Preheat grill to hot. Put chicken breasts on a greased cookie sheet. Spread 1/2 Dijon mustard over fleshy sides. Season with 1/2 salt and black pepper. Sprinkle sunflower oil over each piece. Grill for 15 minutes without turning. Charred is good.

For last 5 minutes of cooking, put red onion quarters next to chicken breasts. Cook until golden. Cut each breast into 5 thick slices.

Meanwhile, boil pumpkin for 9 minutes and broccoli for 5 minutes. Drain.

Mix sour cream, yogurt, remaining mustard, tarragon, salt, and black pepper. Heat gently on minimum just to warm through. Do not simmer or boil because the yogurt will curdle.

Put chicken slices in center of each dinner plate surrounded by the broccoli and pumpkin. Pour the yogurt sauce over the chicken and garnish with the onion quarters.