Maple Mustard Chicken with Irish Bacon
with garlic bread and apple salad
A recipe conveniently customised just to your liking.
Tags:
Quick
•Protein Rich
Allergens:
Hazelnuts
•Nuts
•Mustard
•Barley
•Cereals containing gluten
•Milk
•Wheat
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
40 grams
Salad Leaves
10 grams
Hazelnuts
(Contains: Hazelnuts, Nuts)
1 unit(s)
Orange
15 grams
Maple Syrup
½ sachet(s)
Mustard
(Contains: Mustard)
1 unit(s)
Apple
1 unit(s)
Garlic Bread
(Contains: Barley, Cereals containing gluten, Milk, Wheat May be present: Soya)
260 grams
Diced Irish Chicken Breast
100 grams
Irish Bacon Lardons
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
Nutrition Values
Energy (kJ)3340 kJ
Energy (kcal)798 kcal
Fat39.6 g
of which saturates13.1 g
Carbohydrate72.2 g
of which sugars23.9 g
Dietary Fiber4.1 g
Protein52 g
Salt2.5 g
Potassium128.1 mg
Calcium33.2 mg
Iron0.3 mg
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.
Cooking steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Bake the garlic bread in the oven until golden brown and warmed through, 14-16 mins.
2
- Bash or roughly chop the hazelnuts.
3
- Place a pan over medium-high heat with a drizzle of oil.
- Once the oil is hot, add the bacon and chicken to the pan and season with salt and pepper.
- Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle. Cook bacon thoroughly.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
4
- Remove the pan from the heat and add half a mustard sachet (per 2P), and the maple syrup.
- Add a splash of water if you'd like. Season to taste with salt and pepper.
5
- Meanwhile, quarter and core the apple. Thinly slice lengthways.
- Halve the orange. Juice one-half then peel the rest with a knife and remove the segments.
- Just before serving toss the salad leaves, apple, orange sements, orange juice and hazelnuts with a drizzle of oil.
- Season to taste with salt and pepper.
6
- Divide the maple mustard chicken between plates.
- Serve the tossed salad and garlic bread alongside.
