Easy Honey-Mustard Chicken
with Roast Pumpkin, Beetroot & Fetta
This classic honey mustard combo brings so much pizzazz to juicy chicken steaks. Serve with fetta-adorned roasted root veg and a simple salad for the perfect balance of sweet and savoury flavours.
This recipe is under 650kcal per serving and under 40g carbohydrates 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
½ packet
wholegrain mustard
1 packet
chicken breast
1 packet
Fetta Cubes
(Contains Milk;)
1 bag
spinach & rocket mix
1 bag
Peeled & Chopped Pumpkin
1 packet
garlic paste
1
tomato
1
beetroot
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 beetroot into small chunks. • Place beetroot and peeled & chopped pumpkin on a lined oven tray (spread across two oven trays if the tray is crowded!). Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.
TIP: Beetroot is firm when cooked. It's done when you can pierce it with a fork.
• Meanwhile, combine garlic paste, the honey, the water and wholegrain mustard (see ingredients) in a small bowl. Season, then set aside. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.
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. 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 pork 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. • Slice honey-mustard pork steaks. Divide pork, roast pumpkin and beetroot and 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!