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Honey Mustard Chicken

Honey Mustard Chicken

with green beans and potato wedges

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.

Calorie Smart
Family Friendly
Dairy Free
Protein Rich
Total Time40 minutes
Cooking Time30 minutes


Serving amount

2 sachet(s)


2 sachet(s)


(Contains Barley, Mustard, Wheat)

1 unit(s)


3 unit(s)


320 grams

Chicken Breast

1 sachet(s)

Chicken Stock

150 grams

Green Beans

Not included in your delivery

to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)2361 kJ
Energy (kcal)564 kcal
Fat12.6 g
of which saturates2.8 g
Carbohydrate72.8 g
of which sugars12.9 g
Dietary Fiber0 g
Protein42.2 g
Cholesterol0 mg
Salt3.35 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Baking Sheet with Baking Paper
Pan with Lid


Roast the Wedges

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.

Get Prepped

Trim the green beans. Peel and grate the garlic (or use a garlic press).

Fry the Green Beans

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.

Cook the Chicken

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.

Make your Sauce

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.

Finish and Serve

Divide chicken, potato wedges and beans between plates.
Pour any remaining glaze over the chicken.

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