Creamy Honey Mustard Chicken
with Broccoli, Carrot & Garlic Rice
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Ingredients
1
Garlic
660 g
Chicken Thigh
1 packet
Wholegrain Mustard
1 packet
Thickened Cream
Parsley
1
Leek
1
Broccoli
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
2
Carrot
Cooking Steps
Peel and crush the garlic. Melt the butter with a dash of olive oil in a medium saucepan over a medium heat. Add the garlic and cook for 1-2 minutes, or until golden and fragrant. Add the basmati rice, water (for the rice), and salt (for the rice) to the pan and bring to the boil. Reduce the heat to low. Simmer, uncovered, stirring occasionally, for 15-20 minutes, or until the rice is tender and all the liquid has been absorbed. Cover with a lid to keep warm.
While the rice is cooking, slice the carrot (unpeeled) into 0.5 cm half-moons. Cut the broccoli into 2 cm florets and roughly chop the stalk. Thinly slice the leek. Roughly chop the parsley.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Once hot, season the chicken thighs on both sides with salt and pepper and add to the pan. Cook for 2 minutes each side, or until browned. Transfer to a plate and set aside (the chicken will continue cooking in step 5). Add the leek to the pan and cook, stirring, for 1-2 minutes or until tender.
Reduce the heat to medium and add the wholegrain mustard, honey, salt (for the sauce) and thickened cream to the frying pan. Season with pepper and stir to combine.
Return the chicken thigh to the pan and add the carrot and broccoli. Reduce the heat to low, cover with a lid or foil and simmer for 5 minutes. Remove the lid and simmer for a further 2-3 minutes or until the chicken is cooked through and the vegetables are tender.
Divide the garlic rice, honey mustard chicken and veggies between bowls. Spoon over the creamy sauce and garnish the adults' portion with parsley.
