Prepare for the creamiest honey mustard chicken ever! It’s so good, you’ll want to eat the honey mustard itself with a spoon!
Always refer to the product label for the most accurate ingredient and allergen information.
garlic & herb seasoning
mixed salad leaves
shaved Parmesan cheese(ContainsMilk)
light cooking cream(ContainsMilk)
white wine vinegar
Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 1cm fries. Place on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and sprinkle with the garlic & herb seasoning. Toss to coat. Bake until tender, 20-25 minutes.
While the fries are baking, heat a drizzle of olive oil over a medium-high heat in a large frying pan. Season the chicken thigh with salt and pepper on both sides, then cook, turning occasionally, until golden and cooked through, 10-14 minutes. Transfer to a plate to rest. TIP: Chicken is cooked through when it's no longer pink inside.
While the chicken is cooking, finely chop the garlic. Roughly chop the tomato. Finely slice the cucumber into half-moons.
In a large bowl, combine the white wine vinegar, and a drizzle of olive oil. Season with salt and pepper. Add the mixed salad leaves, tomato, cucumber and shaved Parmesan cheese (see ingredients list). Just before serving, toss to combine.
Thickly slice the chicken. Return the frying pan to a low heat with a drizzle of olive oil. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the cooking cream (see ingredients), wholegrain mustard (see ingredients), honey and crumbled chicken stock (see ingredients). Stir until well combined, then return the chicken, along with any resting juices, to the pan and turn to coat in the sauce. Simmer until thickened, 2 minutes. Season to taste.
Divide the sweet potato fries, Parmesan tomato salad and honey mustard chicken between plates. Spoon the remaining sauce over the chicken.