Honey-Mustard Chicken & Roast Veggies
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Honey-Mustard Chicken & Roast Veggies

Honey-Mustard Chicken & Roast Veggies

with Spinach & Fetta

The classic combination of honey and mustard never goes amiss. We love the way these flavours caramelise in the pan. We’ve used chicken thigh here because it packs a fantastic flavour, remains moist as it cooks and complements the bed of delicious roast veggies.

Tags:
Not Suitable for Coeliacs
Low Calorie
Naturally Gluten-Free
Allergens:
Milk

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 Time45 minutes
DifficultyEasy

Ingredients

Serving amount

1 unit

potatoes

½ unit

red onion

2 clove

garlic

½ tub

wholegrain mustard

1 packet

chicken thigh

1 block

fetta cheese

(Contains Milk;)

1 bag

baby spinach leaves

1 unit

zucchini

1 bunch

thyme

1 unit

sweet potato

Not included in your delivery

olive oil

1 tsp

honey

¼ tsp

salt (for the chicken)

¼ tsp

salt (for the veggies)

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories2290 kcal
Fat19.8 g
of which saturates7.6 g
Carbohydrate43.2 g
of which sugars18.6 g
Dietary Fibre0 g
Protein45.3 g
Cholesterol0 mg
Sodium1110 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Large Non-Stick Pan

Instructions

GET PREPPED
1

Preheat the oven to 220°C/200°C fan-forced. Pick the thyme leaves. Cut the potato (unpeeled) and sweet potato (unpeeled) into 1cm chunks. Cut the red onion (see ingredients list) into 3cm wedges. Cut the zucchini into 2cm chunks. Finely chop the garlic (or use a garlic press). TIP: Cut the veggies to the correct size so they cook in the allocated time!

Roast the veggies
2

Spread the potato, sweet potato, peeled & chopped pumpkin, onion and zucchini over two oven trays lined with baking paper. Drizzle with olive oil, sprinkle with the salt (for the veggies) and 1/2 the thyme and toss to coat. Arrange in a single layer and roast until tender, 25-30 minutes.

Make the sauce
3

While the vegetables are roasting, combine the garlic, honey, wholegrain mustard (see ingredients list), salt (for the chicken), a drizzle of olive oil and the remaining thyme in a small bowl.

COOK THE CHICKEN
4

In a large frying pan, heat a drizzle of olive oil over a medium heat. When the oil is hot, add the chicken thigh and cook, turning occasionally, until browned and cooked through, 10-14 minutes. TIP: The chicken is cooked when it is no longer pink inside. Reduce the heat to low. Pour the honey-mustard sauce into the pan and turn to coat the chicken. Cook until the sauce is bubbling and slightly thickened, 1-2 minutes. Remove from the heat.

Make the Toss
5

In a large bowl, combine the roasted veggies and baby spinach leaves. Crumble in 1/2 the fetta and toss to combine.

SERVE UP
6

Thickly slice the honey-mustard chicken. Divide the roast veggie toss between plates and top with the chicken. Spoon any remaining sauce remaining in the pan over the chicken. Crumble over the remaining fetta.