Honey-Mustard Chicken

Honey-Mustard Chicken

with Pumpkin Roast Veggie Toss

Read more

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

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit

red onion

1 unit


1 packet

peeled & chopped pumpkin

1 tub

wholegrain mustard


1 clove


1 packet

chicken thighs

1 bag

baby spinach leaves

1 block

fetta cheese


Not included in your delivery

olive oil

1 tbs


1 tsp

vinegar (white wine or red wine)

¼ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2190 kJ
Fat22 g
of which saturates7 g
Carbohydrate32.9 g
of which sugars25.6 g
Dietary Fibre0 g
Protein44.6 g
Cholesterol0 mg
Sodium839 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Baking Paper
Baking Tray
Medium Bowl
Large Non-Stick Pan
Large Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

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


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.


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.


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.


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.


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.