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Mustard Chicken

Mustard Chicken

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 CalorieNaturally Gluten-FreeNot Suitable for Coeliacs
Allergens:SulphitesMilk
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

sweet potato

1 bunch

rosemary

2 clove

garlic

1 tub

wholegrain mustard

(ContainsSulphites)

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

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2240 kJ
Fat19.6 g
of which saturates6.9 g
Carbohydrate43.9 g
of which sugars22.4 g
Protein41.6 g
Sodium653 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Knife
Chopping board
Baking Paper
Baking Tray
Medium Bowl
Brush
Medium Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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ROAST THE SWEET POTATO
ROAST THE SWEET POTATO
1

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.

FLAVOUR THE CHICKEN
FLAVOUR THE CHICKEN
2

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

Get prepped
Get prepped
3

Slice the zucchini into 0.5cm rounds.

Cook the chicken
Cook the chicken
4

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.

Cook the greens
Cook the greens
5

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.

Serve up
Serve up
6

Divide the mustard chicken, rosemary sweet potato and the greens between plates. Drizzle with any excess mustard sauce from the tray.