Honey-Mustard Chicken Steaks
with Roast Pumpkin, Beetroot & Fetta
- Milk
Sweet meets sharp in this satisfying weeknight winner. Juicy chicken steaks are glazed in a homemade sticky honey-mustard sauce that caramelises beautifully in the pan, delivering bold flavour with minimal effort. Served alongside a vibrant salad of earthy beetroot, sweet roasted pumpkin, juicy tomato, peppery spinach and rocket, and creamy crumbled fetta — it's the kind of colourful, wholesome plate that looks as good as it tastes.
Ingredients
1
Beetroot
2
Garlic
1 packet
Fetta Cubes
(Contains: Milk)
330 g
Chicken Breast
1 packet
Peeled & Chopped Pumpkin
1 packet
Spinach & Rocket Mix
1
Tomato
1 packet
Wholegrain Mustard
Not included in your delivery
1 drizzle
olive oil
1.5 tbs
honey
1 tbs
water
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• 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.
• Meanwhile, place your hand flat on top of chicken and slice through horizontally to make two thin steaks. finely chop garlic.
• In a small bowl, combine garlic, the honey, water and wholegrain mustard
(see ingredients). Season to taste with salt and pepper, then set aside.
Little cooks: Take the lead by combining the ingredients for the glaze!
• When the veggies have 15 minutes remaining, season chicken steaks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
• In the last minute, add honey-mustard glaze. Cook, turning chicken to coat, until bubbling, 1 minute. Transfer to a plate. Cover with foil, then set aside to rest for 5 minutes
• While the chicken is resting, slice tomato into wedges. In a large bowl, combine a drizzle of white wine vinegar and olive oil. Add tomato and spinach & rocket mix. Toss to coat.
TIP: Chicken is cooked through when it's no longer pink inside.
• In a large bowl, combine a drizzle of white wine vinegar and olive oil. Add roast
veggies, tomato and spinach & rocket mix. Toss to coat.
• Slice honey-mustard chicken steaks.
• Divide chicken and roast veggie salad between plates.
• Crumble fetta cubes over roast veggies. Drizzle any remaining glaze from the
pan over pork to serve. Enjoy!
Little cooks: Add the finishing touch by crumbling the fetta on top!
