Honey Mustard Glazed Crispy Chicken
with creamed spinach and oven-baked veg4.5(201)
Calories
:
554 kcalProtein
:
48.4g proteinTotal
:
35 minutesDifficulty
:
EasyFamily Friendly
Calorie Smart
Protein Rich
Allergens:
- Cereals containing gluten
- Wheat
- Milk
- Mustard
Experience firsthand why honey and mustard are such a perfect pairing in this succulent, sweet and sever-so-slightly hot baked chicken recipe.
Ingredients
Serving amount
320 grams
Irish Chicken Breast
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
2 unit(s)
Carrot
500 grams
Baby Potatoes
60 grams
Baby Spinach
65 grams
Creme Fraiche
(Contains: Milk)
1 unit(s)
Garlic
1 unit(s)
Shallot
1 sachet(s)
Mustard
(Contains: Mustard)
1 sachet(s)
Honey
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)2319 kJ
Energy (kcal)554 kcal
Fat13.8 g
of which saturates9.1 g
Carbohydrate55.5 g
of which sugars25.6 g
Dietary Fiber13.3 g
Protein48.4 g
Salt3.2 g
Potassium768.5 mg
Calcium62 mg
Iron0.4 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.
Utensils
•Grater
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Trim the carrot and quarter lengthways.
- Chop the potatoes into 2cm wide wedges.
- Pop onto a lined baking tray. Toss with salt, pepper and a drizzle of oil.
- Spread out in a single layer. When the oven is hot, roast on the top shelf until tender, 25-35 mins. Turn the tray halfway through.
2
- Halve, peel and chop the shallot into small pieces.
- Peel and grate the garlic (or use a garlic press).
3
- In a large bowl, combine the honey and mustard together.
- Add the chicken to the bowl and full coat in the mixture. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
- Sprinkle over the breadcrumbs and press down with a spoon so they adhere.
- Season to taste with salt and pepper.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
4
- After the veg has been in the oven for 5-10 mins add the coated chicken to the tray.
- Return to the oven until cooked through and golden on top, 25-30 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
TIP: Use two baking trays if necessary.
5
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the shallot and garlic for 1-2 mins.
- Deglaze the pan with creme fraiche and 50ml water (per 2P), then stir in the stock. Season to taste with salt and pepper.
- Add the spinach to the pan and simmer for 1-2 mins.
6
- Divide the chicken and roasted veg between plates.
- Top with the creamed spinach.
