Honey-Mustard Chicken

Name: Honey-Mustard Chicken with Pumpkin Roast Veggie Toss
Total time: 40 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 unit red onion; 1 unit zucchini; 1 packet Peeled & Chopped Pumpkin; olive oil; 1 tbs honey; 1 tub wholegrain mustard; 1 clove garlic; 1 tsp vinegar (white wine or red wine); 1 packet chicken thigh; 1 bag baby spinach leaves; ¼ tsp salt; 1 block fetta cheese

with Pumpkin Roast Veggie Toss

Up to 180$ + Free Treats / Extras for Life

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 Calorie

•Not Suitable for Coeliacs

•Naturally Gluten-Free

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 unit

red onion

1 unit

zucchini

1 packet

Peeled & Chopped Pumpkin

1 tub

wholegrain mustard

1 clove

garlic

1 packet

chicken thigh

1 bag

baby spinach leaves

1 block

fetta cheese

(Contains: Milk;)

Not included in your delivery

olive oil

1 tbs

honey

1 tsp

vinegar (white wine or red wine)

¼ tsp

salt

Nutritional Values

per serving

Calories2190 kcal

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

•Knife

•Chopping board

•Baking Paper

•Baking Tray

•Grater

•Medium Bowl

•Large Non-Stick Pan

•Large Bowl

Cooking Steps

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.