100g lean Chicken breast

1 Chicory flower, halved

1 cup Skinny Chicken Stock

1/2 Orange, zest and juice

1 Tbsp Sage, finely chopped

1 Tbsp Mustard, mixed with a little water into a paste

cracked black pepper



  1. Pre-heat your oven to 220°C (425°F)
  2. Place the chicken, chicory and chicken stock into a Teflon baking dish with zest and juice of 1/2 orange. Cover with foil
  3. Cook for 15 minutes then remove foil. Bake for another 10 minutes until meat is cooked.
  4. Meanwhile, prepare the sauce – mix the mustard powder with a little water and stir in the finely chopped sage and pepper
  5. Plate up the chicken and chicory and put a dollop of sage mustard sauce on top to melt and garnish with sage leaves


NOTE: To complete your fruit portion with this meal, drink the juice of the other half of the orange diluted with Soda Water OR Sparking Mineral Water