Honey Wholegrain Mustard Chicken

Name: Honey Wholegrain Mustard Chicken with Roast Pumpkin, Beetroot & Fetta
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 butternut pumpkin; 2 clove garlic; 1.5 tbs honey; 1 tbs water; ½ packet wholegrain mustard; 1 packet chicken breast; 1 cucumber; 1 drizzle white wine vinegar; 1 packet Fetta Cubes; 1 zucchini; 1 bag spinach & rocket mix

with Roast Pumpkin, Beetroot & Fetta

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Calories

:

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Protein

:

40g protein

Preparation Time

:

35 minutes

Difficulty

:

Easy

Easy Prep

Kid Friendly

Not Suitable for Coeliacs

Calorie Smart

Allergens:

Milk

This classic honey mustard combo brings so much flavour to juicy chicken breast. Serve them with a refreshing and peppery salad, plus naturally sweet roasted veggies, which work a treat with the tangy, creamy fetta. *This recipe is under 650kcal per serving.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1

butternut pumpkin

2 clove

garlic

½ packet

wholegrain mustard

1 packet

chicken breast

1

cucumber

1 packet

Fetta Cubes

(Contains: Milk;)

1

zucchini

1 bag

spinach & rocket mix

Not included in your delivery

olive oil

1.5 tbs

honey

1 tbs

water

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)1655 kJ

Fat8.9 g

of which saturates3.5 g

Carbohydrate39.1 g

of which sugars16.8 g

Protein40 g

Sodium513 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. • Chop zucchini and butternut pumpkin into bite-sized chunks. • Place on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide veggies between two trays.

2

• While veggies are roasting, finely chop garlic. • In a small bowl, combine garlic, honey, the water and wholegrain mustard (see ingredients). Season, then set aside.

3

• When veggies have 15 minutes remaining, place your hand flat on top of the chicken breast and slice through horizontally to make two thin steaks. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken steaks 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, turning chicken to coat. Cook until bubbling, turning to coat, 1 minute. Set aside on a plate. Cover with foil to rest for 5 minutes. • Meanwhile, thinly slice cucumber. In a large bowl, combine a small drizzle of white wine vinegar and olive oil. Add cucumber and spinach & rocket mix. Toss to coat.

TIP: The chicken is cooked when it is no longer pink inside.

4

• Divide honey wholegrain mustard chicken, roast pumpkin and zucchini and salad between plates. • Crumble fetta cubes over the roast veggies. • Drizzle any remaining glaze from the pan over the chicken to serve.