Honey Wholegrain Mustard Chicken
with Roast Pumpkin, Beetroot & Fetta
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.
The quantities provided above are averages only.
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.
Ingredients
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
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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.