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Honey Mustard Chicken

Honey Mustard Chicken

with Sweet Potato Fries & Parmesan-Tomato Salad

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Prepare for the creamiest honey mustard chicken ever! It’s so good, you’ll want to eat the honey mustard itself with a spoon!

Tags:Calorie SmartNaturally Gluten-FreeNot Suitable for Coeliacs
Allergens:MilkSulphites

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2

sweet potato

½ sachet

garlic & herb seasoning

1 packet

chicken thighs

1 clove

garlic

1

tomato

1

cucumber

1 bag

mixed salad leaves

½ packet

shaved Parmesan cheese

(ContainsMilk)

½ packet

light cooking cream

(ContainsMilk)

½ tub

wholegrain mustard

(ContainsSulphites)

½ cube

chicken stock

Not included in your delivery

olive oil

1 tsp

white wine vinegar

2 tsp

honey

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2344 kJ
Fat25.3 g
of which saturates10.1 g
Carbohydrate39.1 g
of which sugars20.5 g
Protein41.7 g
Sodium826 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

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.

2

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.

3

While the chicken is cooking, finely chop the garlic. Roughly chop the tomato. Finely slice the cucumber into half-moons.

4

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.

5

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.

6

Divide the sweet potato fries, Parmesan tomato salad and honey mustard chicken between plates. Spoon the remaining sauce over the chicken.