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Lemon Honey Chicken

Lemon Honey Chicken

with baby potatoes and carrots

If you're craving a succulent chicken dish then you won't find one much better than this lemony honey chicken. The sweet and zesty sauce shines, while the tender cooked potatoes and veg provide the perfect pairing.

Tags:
Under 650 calories
Family Friendly
Allergens:
Barley
Mustard
Wheat
Total Time40 minutes
Cooking Time15 minutes
DifficultyMedium

Ingredients

Serving amount

500 grams

Baby Potatoes

40 grams

Salad Leaves

5 grams

Rosemary

1 unit(s)

Onion

1 sachet(s)

Honey

2 sachet(s)

Mustard

(Contains Barley, Mustard, Wheat)

1 unit(s)

Lemon

1 sachet(s)

Chicken Stock

1 unit(s)

Carrot

320 grams

Chicken Breast

1 unit(s)

Parsnip

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Sugar

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Nutrition Values

Energy (kJ)2304 kJ
Energy (kcal)551 kcal
Fat6.5 g
of which saturates1.5 g
Carbohydrate86.6 g
of which sugars20 g
Dietary Fiber0 g
Protein43.1 g
Cholesterol0 mg
Salt1.91 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

Zester
Baking Sheet with Baking Paper

Instructions

Roast the Veg
1
  • Preheat oven to 220°C/200°C fan/gas mark 7.
  • Chop potatoes into 2cm chunks. Trim the carrot. Slice into 1cm rounds.
  • Pick half the rosemary leaves (double for 4p).
  • Trim parsnip and halve lengthways. Cut into 1cm wide, 5cm long batons.
  • Pop potato, parsnip and carrot on a lined baking tray. Toss with saltpepperrosemary and a drizzle of oil. Roast on top shelf until golden, 25-35 mins. Turn halfway.

TIP: Use two baking trays if needed.

Get Prepped
2
  • Meanwhile, halve, peel and thinly slice the onion.
  • Zest and halve the lemon. Juice half and cut the other half into wedges. 
  • Lay the chicken out on a board and place your hand flat on top. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
  • Slice through horizontally to make two thin steaks.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

Fry the Chicken
3
  • Place a large pan over medium-high heat with a drizzle of oil
  • When hot, add the chicken steaks and season with salt and pepper.
  • Cook through, 3-6 mins each side. IMPORTANT: Chicken is cooked when no longer pink in the middle.
  • Once cooked, remove from the pan and cover to keep warm.

TIP: Cook in batches if your pan is getting crowded.

Soften the Veg
4
  • Return the pan to medium heat with a drizzle of oil if necessary.
  • Once hot, fry the onion until softened, stirring occasionally, 4-5 mins.
Simmer the Sauce
5
  • Add the honey, mustard, stock powder, 1 tbsp sugar and 50ml water (double both for 4p) to the pan.
  • Stir in lemon zest and lemon juice.
  • Cook, stirring, until the sauce thickens slightly, 2-3 mins.
  • Add the chicken back to the pan and cook, ensuring to coat well in the sauce.
  • Season to taste with salt and pepper.

TIP: Add a splash of water to loosen the sauce if necessary.

Finish and Serve
6
  • Divide the salad leaves and roast veg between plates.
  • Top with the chicken steaks.
  • Drizzle over the lemony sauce from the pan.
  • Serve lemon wedges on the side for squeezing over.
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