Easy Honey-Mustard Chicken
with Roast Pumpkin, Beetroot & Fetta- Milk
1
Tomato
2
Garlic
1 packet
Wholegrain Mustard
1 packet
Peeled & Chopped Pumpkin
330 g
Chicken Breast
1
Beetroot
1 packet
Fetta Cubes
()
1 packet
Spinach & Rocket Mix
• Preheat oven to 240°C/220°C fan-forced. Chop beetroot into small chunks. • Place beetroot and peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
Custom Recipe: If you've swapped to chicken breast, place your hand flat on top of chicken and slice through horizontally to make two thin steaks.
Custom Recipe: Prepare pan as above. Cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Continue as above, adding the glaze in the last minute of cook time.
TIP: Chicken is cooked through when it's no longer pink inside.
• Slice honey-mustard pork steaks. Divide pork, roast pumpkin and beetroot and salad between plates. • Crumble fetta cubes over roast veggies. Drizzle any remaining glaze from pan over pork to serve. Enjoy!
Little cooks: Add the finishing touch by crumbling the fetta on top!
