Step 1

Slice the chicken breasts into smaller tenders. Season with salt and pepper. Put a pot of water on to boil.

Step 2

Heat a griddle pan greased with ghee or a non-stick frying pan. Lay the chicken tenders on the pan and cook for about five minutes on either side.

Step 3

While they cook, mix the almond butter, coconut aminos and Sriracha together in a small bowl or jug and then add water, a little at a time, until you get a nice smooth consistency.

Step 4

Meanwhile, cook the broccolini. Place the broccolini in a steamer basket over the boiling water and cook until just tender.

Step 5

Drizzle about a third of the sauce over the chicken tenders and toss to coat. Retain the rest of the sauce to serve, heating it gently if desired.

Step 6

Serve the chicken with more sauce and the steamed broccolini on the side.

Step 7

Serve warm. To store, refrigerate for up to 4 days.