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Southern Sweet Mustard Chicken

Southern Sweet Mustard Chicken

with Roast Potatoes & Honey Mustard Veg

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A sweet mustard spice mix is just the thing to add plenty of flavour to tender chicken thighs. Add Dijon-spiked roast veggies and a stellar garlic aioli and this easy midweek meal turns into a taste sensation!

Tags:Low CalorieNot Suitable for CoeliacsNaturally Gluten-Free
Allergens:GlutenSulphitesEgg

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 unit

potatoes

1 unit

carrot

1 head

broccoli

1 packet

chicken thigh

1 sachet

sweet mustard spice mix

(May be present Gluten, Sulphites)

1 tub

Dijon mustard

(ContainsSulphites)

1 tub

garlic aioli

(ContainsEgg)

Not included in your delivery

olive oil

1.5 tbs

plain flour (or gluten-free plain flour)

(ContainsGluten)

¼ tsp

salt

1.5 tbs

water

1 tsp

honey

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2250 kJ
Fat19.1 g
of which saturates4.7 g
Carbohydrate39.3 g
of which sugars8.3 g
Dietary Fibre0 g
Protein45.8 g
Cholesterol0 mg
Sodium838 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Chopping board
Knife
Large Non-Stick Pan
Medium Bowl
Paper Towel
Plate
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Place the potato on an oven tray lined with baking paper. Drizzle generously with olive oil, season with a good pinch of salt and pepper and toss to coat. Roast for 25-30 minutes, or until tender. TIP: Cut the potato to the correct size so it cooks in the allocated time.

2

While the potato is roasting, cut the carrot (unpeeled) into 0.5cm half-moons. Cut the broccoli into small florets and the stalk into 1cm batons. Slice the chicken thighs in half crossways.

3

In a medium bowl, combine the salt, plain flour, sweet mustard spice blend and a pinch of pepper. Add the chicken and toss to coat. In a large frying pan, heat a good drizzle of olive oil over a medium-high heat. Once hot, add the chicken and cook, turning occasionally, for 10-14 minutes on each side, or until golden and cooked through. Transfer to a plate lined with paper towel. TIP: The chicken is cooked when it is no longer pink inside!

4

When the potato has 5 minutes cook time remaining, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the broccoli and the water and cook for 3-4 minutes or until nearly tender. Add the carrot and cook for 2-3 minutes or until tender. TIP: Adding the water helps to steam the veggies and speeds up the cooking process.

5

Remove the pan with the vegetables from the heat and add a drizzle of olive oil, the Dijon mustard and honey and gently toss to combine. Season to taste with salt and pepper.

6

Divide the Southern sweet mustard chicken, honey mustard veg and the roast potatoes between plates. Serve with the garlic aioli. TIP: For the low-calorie option, serve without the aioli.