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 green beans and crispy potato wedges this dish is a real treat for the tastebuds.
Tags:
Calorie Smart
•Family Friendly
•Protein Rich
Allergens:
Barley
•Mustard
•Wheat
The quantities provided above are averages only.
Total40 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
2 sachet(s)
Honey
2 sachet(s)
Mustard
(Contains: Barley, Mustard, Wheat)
1 unit(s)
Garlic
3 unit(s)
Potatoes
320 grams
Irish Chicken Breast
1 sachet(s)
Chicken Stock
150 grams
Green Beans
Not included in your delivery
to taste
Oil
to taste
Pepper
to taste
Salt
to taste
Water
to taste
Butter
Nutrition Values
Energy (kJ)1931 kJ
Energy (kcal)461 kcal
Fat4.7 g
of which saturates1.4 g
Carbohydrate67.4 g
of which sugars12.7 g
Dietary Fiber2.7 g
Protein46.3 g
Cholesterol0 mg
Salt1.9 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.
Utensils
•Grater
•Baking Sheet with Baking Paper
•Pan with Lid
Cooking Steps
1
- 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 and pepper 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.
2
- Meanwhile, trim the green beans.
- Peel and grate the garlic (or use a garlic press).
- Place a hand flat on top of the chicken and slice through horizontally to make two thin steaks. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Repeat with the other breast(s).
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
3
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the green beans and fry until starting to char, 2-3 mins.
- Stir in the garlic, lower heat to medium and cook for 1 min.
- Add a splash of water and immediately cover with a lid or some foil.
- Cook until tender, 4-5 mins. Remove from the pan and cover to keep warm.
4
- Return the pan to medium-high heat a drizzle of oil.
- When hot, add the chicken and season with salt and pepper.
- Cook through, 3-6 mins each side (cook in batches if your pan is getting crowded). IMPORTANT: Chicken is cooked when no longer pink in the middle.
5
- Add the mustard, stock powder and 50ml water (double for 4p) to the chicken.
- Cook, stirring, until the sauce is slightly thickened and has coated the chicken well, 2-3 mins.
- Season to taste with salt and pepper.
- Remove from the heat and stir through a knob of butter and the honey.
TIP: To reduce the heat in this recipe you can use less mustard.
6
- Divide chicken, potato wedges and green beans between plates.
- Pour any extra glaze from the pan over the chicken.
