Jessica Sepel's One-Pan Honey Mustard Chicken


This honey-mustard chicken is one of my favourite quick and easy dinner creations and it tastes divine.

Serves: 2


  • 10-12 Brussels sprouts, halved

  • 1 punnet cherry tomatoes, halved

  • 1 bunch asparagus, ends chopped

  • 1 tbsp cold-pressed olive oil

  • 1 tsp sea salt

  • 2 organic chicken breasts

  • Rosemary

For the marinade

  • ¼ cup cold-pressed olive oil

  • 2 tbsp apple cider vinegar

  • 1 tbsp Dijon mustard

  • 1 tbsp honey

  • 1 clove garlic

  • 2 tbsp parsley, chopped


  1. Preheat the oven to 180°C or 360°F. Line a baking tray with baking paper.

  2. Place the Brussels sprouts, cherry tomatoes and asparugs on the baking tray. Drizzle with 1 tbsp olive oil and season with sea salt.

  3. To make the marinade, add all of the ingredients in a small bowl and whisk until they’re combined.

  4. Add two chicken breasts to the centre of the tray and spoon over the marinade.

  5. Place the tray in oven to bake for 30-35 minutes, or until the chicken breast is cooked and the vegetables are golden.


You can swap any of the animal-based protein options above for:

  • ½ cup lentils, chickpeas or beans (or a mix)

  • 3 tbsp of goat’s cheese or ricotta (for vegetarians) or cashew cheese (for vegans)

Christmas-Spiced Tahini Cookies

Makes: 15 cookies


  • 2/3 cup coconut flour

  • 4 tbsp chia seeds

  • 2/3 cup desiccated coconut

  • 2/3 cup raw almonds

  • 4 heaped tbsp. hulled tahini

  • 3-4 tbsp maple syrup/raw honey

  • A big pinch of celtic sea salt

  • 1 tbsp cinnamon

  • 1/2 tsp ground ginger

  • 1/2 tsp nutmeg

  • 1/2 cup warm water

  • Extra almonds, cinnamon and tahini to dust


  1. Preheat oven to 180°.

  2. Add all ingredients into a food processor and process until it comes together – the mixture should be sticky enough to hold its shape when pressed. If it’s too dry, try adding a touch more water.

  3. Roll 2 tbsp of mixture into a ball and press onto a lined baking tray until 1 cm thick. Using a star-shaped cookie cutter, cut the circle into a star, returning the surrounding mixture to the food processor. Repeat with remaining mixture until all shortbread is shaped into stars. Top with an almond.

  4. Bake for 10-12 minutes until golden around the edges.

  5. Drizzle with extra tahini and sprinkle with cinnamon.