The Benson Detox is all about balancing blood sugar. Minimising insulin, reducing inflammation, and improving metabolic health. This dish supports lean muscle and healthy digestion with high-protein, healthy fats, and low carbohydrates.

SERVES 2

2 chicken breasts

Marinade

Salt and pepper

Olive oil

½ tsp garlic powder

½ tsp paprika

1 tsp mustard

3 cloves, finely diced

½ tsp tarragon (dried or fresh)

2 cups chopped mushrooms

1 tbsp mustard

200ml coconut cream

Tarragon or parsley to garnish

Preheat your oven to 150 °C. Marinate your chicken breasts in the marinade for 15 minutes. Prepare your garlic, shallots, and mushrooms on a plate.

In a large pan over medium heat, sear your chicken breasts for around 6 minutes each side (you want these underdone so you can finish them off in the oven). Place the chicken in the oven for 10 minutes while you prepare your sauce.

Sauté garlic and shallots in some oil on medium heat for a minute or so. Then add the tarragon, mushrooms, and a good grind of salt and pepper.

Stir until they’ve reduced down, and it’s smelling divine. Add mustard, coconut cream, then another good grind of pepper and stir. Simmer to reduce until your desired consistency.

Add chicken back in, douse in fresh herbs. Serve next to your favourite greens – asparagus, courgettes, or green beans – something like that! Bon appetite!

Tarragon chicken