Mustard Chicken

Name: Mustard Chicken with Roasted Rosemary Sweet Potato & Greens
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: 2 unit sweet potato; 1 bunch rosemary; olive oil; 2 clove garlic; 1 tbs honey; 1 tub wholegrain mustard; 1 tsp vinegar (white wine or red wine); 1 packet chicken thigh; 1 unit zucchini; 1 bag baby spinach leaves; 10 g butter

with Roasted Rosemary Sweet Potato & Greens

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A classic combination of honey and mustard never goes amiss. We love the way these flavours caramelise in the oven, giving a crisp, saucy finish. We’ve used chicken thigh here because it packs a fantastic flavour, remains moist as it cooks and fuses with the bed of pan-fried and roasted veggies.

Tags:

Low Calorie

•Not Suitable for Coeliacs

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 unit

sweet potato

1 bunch

rosemary

2 clove

garlic

1 tub

wholegrain mustard

1 packet

chicken thigh

1 unit

zucchini

1 bag

baby spinach leaves

Not included in your delivery

olive oil

1 tbs

honey

1 tsp

vinegar (white wine or red wine)

10 g

butter

(Contains: Milk;)

Nutritional Values

per serving

Energy (kJ)0 kJ

Calories2240 kcal

Fat19.6 g

of which saturates6.9 g

Carbohydrate43.9 g

of which sugars22.4 g

Dietary Fibre0 g

Protein41.6 g

Cholesterol0 mg

Sodium653 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Knife

•Chopping board

•Baking Paper

•Baking Tray

•Medium Bowl

•Brush

•Medium Pan

•Paper Towel

Cooking Steps

PDF

Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. TIP: Cut the sweet potato to the correct size so it cooks in the allocated time. Pick and finely chop the rosemary leaves. Place the sweet potato, rosemary, a drizzle of olive oil and a good pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then bake for 20-25 minutes, or until tender.

While the sweet potato is roasting, peel and crush the garlic. In a medium bowl, combine the honey, wholegrain mustard, vinegar, 1/2 of the garlic, a drizzle of olive oil and a pinch of salt and pepper. Add the chicken thigh and toss to combine. Set aside

Slice the zucchini into 0.5cm rounds.

Heat a medium frying pan over a medium-high heat. Add the chicken thigh and cook, brushing with the remaining marinade, for 2 minutes on each side, until golden and sticky. Transfer to a second oven tray lined with baking paper and pour over any remaining marinade from the pan. Bake for 7-11 minutes, or until cooked through. TIP: The chicken is cooked through when it is no longer pink in the middle.

While the chicken is baking, wipe out the frying pan. Return the pan to a medium-high heat with the butter and a dash of olive oil. Add the zucchini and remaining garlic and cook for 2-3 minutes, or until softened and fragrant. Add the baby spinach leaves and cook, stirring, for 1-2 minutes or until just wilted. Season with a pinch of salt and pepper.