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Honey-Mustard Chicken

Honey-Mustard Chicken

with Pumpkin Roast Veggie Toss

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3.3 / 4 Ratingout of 5047 ratings
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A classic combination of honey and mustard never goes amiss. We love the way these flavours caramelise in the oven, giving a crispy, gooey finish. We’ve used chicken thigh here because it packs a fantastic flavour, remains moist as it cooks and fuses with a bed of delicious roast veggies.

Tags:Low CalorieNaturally Gluten-FreeNot Suitable for Coeliacs
Allergens:SulphitesMilk
Preparation Time40 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

red onion

1 unit

zucchini

1 packet

peeled & chopped pumpkin

1 tub

wholegrain mustard

(ContainsSulphites)

1 clove

garlic

1 packet

chicken thighs

1 bag

baby spinach leaves

1 block

fetta cheese

(ContainsMilk)

Not included in your delivery

olive oil

1 tbs

honey

1 tsp

vinegar (white wine or red wine)

¼ tsp

salt

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2190 kJ
Fat22 g
of which saturates7 g
Carbohydrate32.9 g
of which sugars25.6 g
Protein44.6 g
Sodium839 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Knife
Chopping board
Baking Paper
Baking Tray
Grater
Medium Bowl
Large Non-Stick Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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Get prepped
Get prepped
1

Preheat the oven to 220°C/200°C fan-forced. Slice the red onion into 2cm wedges. Cut the zucchini into 2cm half-moons. TIP: Cut the veggies to the correct size so they cook in the allocated time

Bake the veggies
Bake the veggies
2

Place the red onion, zucchini and peeled & chopped pumpkin on an oven tray lined with baking paper. Drizzle with olive oil, season with the salt and a pinch of pepper. Toss to coat, then roast for 20-25 minutes or until tender.

Flavour the chicken
Flavour the chicken
3

While the veggies are roasting, finely grate the garlic (or use a garlic press). In a medium bowl, combine the garlic, honey, wholegrain mustard, vinegar, a pinch of salt and pepper and a drizzle of olive oil. Add the chicken thighs and toss to coat.

Cook the chicken
Cook the chicken
4

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the chicken and cook for 2-3 minutes on each side, or until browned. TIP: The marinade will darken and caramelise in the pan, but this only adds to the flavour! Transfer the chicken to a second oven tray lined with baking paper and drizzle over any remaining honey-mustard marinade from the bowl. Bake for 8-12 minutes, or until cooked through.

Toss the salad
Toss the salad
5

Once the veggies have finished, transfer to a large bowl. Toss with the baby spinach leaves and a drizzle of olive oil. Season to taste with salt and pepper. TIP: Dress the veg just before serving to keep the leaves crisp.

Serve up
Serve up
6

Slice the honey-mustard chicken. Divide the chicken and pumpkin roast veggie toss between plates. Crumble the fetta over the roast veggie toss. Drizzle over any remaining honey-mustard sauce from the tray.