Some things just go together, and honey and mustard are two flavours that are most definitely meant to be. Paired with crunchy florets of fried broccoli and wedges doused with BBQ seasoning this dish is a real treat for the tastebuds.
2 sachet(s)
Honey
2 sachet(s)
Mustard
(Contains Barley, Mustard, Wheat)
1 unit(s)
Garlic
3 unit(s)
Potatoes
320 grams
Chicken Breast
1 sachet(s)
Chicken Stock
150 grams
Green Beans
to taste
Oil
to taste
Pepper
to taste
Salt
to taste
Water
Preheat your oven to 240°C/220°C fan/gas mark 9.
Chop the potatoes into 1cm wide wedges (no need to peel). Pop the wedges onto a lined baking tray.
Drizzle with oil, season with salt, pepper and then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
Trim the green beans. Peel and grate the garlic (or use a garlic press).
Place a pan over medium-high heat with a drizzle of oil. Once the pan is hot, add the green beans and fry until starting to char, 2-3 mins. Stir in the garlic, turn the heat down to medium and cook for 1 min. Then add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins. Remove from the pan, set aside and keep covered.
Meanwhile, place your hand flat on top of the chicken breast and slice through horizontally to make two thin steaks.
Return the pan to a medium-high heat a drizzle of oil.
When hot, add the chicken steaks and season with salt and pepper. Cook through, 3-6 mins each side (cook in batches if your pan is getting crowded). IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Add the mustard, stock and 50ml water (double for 4p) to the chicken. Cook, stirring, until the sauce slightly thickens, 2-3 mins and has coated the chicken well. Season to taste with salt and pepper. Remove from the heat and stir through a knob of butter and honey.
TIP: To reduce the heat in this recipe you can use less mustard.
Divide chicken, potato wedges and beans between plates.
Pour any remaining glaze over the chicken.