Chargrilled Honey-Mustard Chicken
with Haloumi, Courgette Salad & Creamy Dill Potatoes
In tonight’s BBQ feast, tender and juicy grilled chicken gets a punch of tangy wholegrain mustard and sweet honey to balance it out. Also joining in the ring is a moreish bowl of creamy herbed potatoes, plus some gooey haloumi for a final K.O. To get flavour that really packs a punch, be sure to marinate the chicken for a few hours or the night before in the fridge. No barbie? No worries. Just follow our tips for cooking on the stove or in the oven!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3
potato
3 clove
garlic
½
lemon
1 packet
wholegrain mustard
(Contains: Sulphites; )
1 packet
chicken breast strips
1
courgette
1
tomato
1 bag
salad leaves
1 packet
haloumi/grill cheese
(Contains: Milk; )
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
1 tbs
honey
drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat the BBQ to a medium-high heat. Bring a large saucepan of salted water to the boil. Cut the potato (unpeeled) into 2cm chunks. Cook the potato in the boiling water until easily pierced with a knife, 10-12 minutes. Drain the potato and return to the saucepan. Set aside to cool.
While the potato is cooking, finely chop the garlic. Zest the lemon to get a pinch, then slice in half. In a medium bowl, combine the garlic, lemon zest, a generous squeeze of lemon juice, the honey, wholegrain mustard and a drizzle of olive oil. Season with salt and pepper. Add the chicken breast strips and toss to coat. Set aside. TIP: For extra flavour, marinate the chicken for a few hours or the day before in a covered container in the fridge.
Thinly slice the courgette into batons. Cut the tomato into 1cm wedges. Place the courgette on a plate with a generous drizzle of olive oil. Season with salt and pepper. Set aside. In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Add the tomato and mixed salad leaves, then set aside. Pat the haloumi dry with paper towel and cut into 1cm slices. Place the haloumi on a second plate, drizzle with olive oil and toss to coat.
When the BBQ is hot, using tongs, pick up the chicken and let any excess marinade drip back into the bowl. Grill the chicken, turning, until charred and cooked through, 8-12 minutes. While cooking, occasionally spoon any excess marinade over the chicken. Transfer to a plate to rest. While the chicken is resting, grill the courgette until charred and softened, 3-5 minutes on each side. TIP: No BBQ? In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the chicken and marinade, tossing occasionally, until browned and cooked through, 3-4 minutes. Transfer to a plate. Wipe out the frying pan and return to a high heat with a drizzle of olive oil. Cook the courgette until lightly golden, 3-5 minutes on each side. Transfer to a plate.
Add the haloumi to the BBQ flat plate and grill until golden brown, 2-3 minutes each side. While the haloumi is grilling, add the dill & parsley mayonnaise and grated Parmesan cheese to the potato. Gently toss to coat and season to taste. Roughly chop the grilled courgette, then add to the salad and toss to coat. TIP: Avoid using the grill plate to cook your halloumi in case it gets stuck! TIP: No BBQ or flat plate? Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the haloumi until golden brown, 2 minutes each side.
Bring everything to the table to serve. Help yourself to the chargrilled honey-mustard chicken, haloumi, charred courgette salad and creamy dill potatoes.
