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Sweet Mustard Chicken & Roast Veggies

Sweet Mustard Chicken & Roast Veggies

with Spinach & Feta

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A classic combination of honey and mustard never goes amiss. We love the way these flavours caramelise in the pan, giving a crispy, sticky finish. We’ve used chicken thigh here because it packs a fantastic flavour, remains moist as it cooks and complements the bed of delicious roast veggies.

Tags:Low Calorie
Allergens:SulphitesMilk

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

Total Time45 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

peeled pumpkin pieces

1 unit

potato

½ unit

onion

2 clove

garlic

½ tub

wholegrain mustard

(ContainsSulphites)

1 packet

chicken thigh

1 block

feta cheese

(ContainsMilkMay be presentTree Nuts)

1 bag

baby spinach leaves

1 unit

courgette

1 bunch

thyme

1 unit

kumara

Not included in your delivery

olive oil

1 tsp

honey

¼ tsp

salt (for the chicken)

¼ tsp

salt (for the veggies)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2290 kJ
Fat19.8 g
of which saturates7.6 g
Carbohydrate43.2 g
of which sugars18.6 g
Dietary Fibre0 g
Protein45.3 g
Cholesterol0 mg
Sodium1110 mg
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Baking Paper
Baking Tray
Small Bowl
Large Non-Stick Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Pick the thyme leaves. Cut the potato (unpeeled) and kumara (unpeeled) into 1cm chunks. Cut the red onion (see ingredients list) into 3cm wedges. Cut the courgette into 2cm chunks. Cut the peeled pumpkin into 2cm chunks. Finely chop the garlic (or use a garlic press). TIP: Cut the veg to the correct size so they cook in the allocated time!

2

Spread the pumpkin, potato, kumara, red onion and courgette over two oven trays lined with baking paper. Drizzle with olive oil, sprinkle with the salt (for the veggies) and 1/2 the thyme and toss to coat. Arrange in a single layer and roast until tender, 25-30 minutes.

3

While the vegetables are roasting, combine the garlic, honey, wholegrain mustard (see ingredients list), salt (for the chicken), a drizzle of olive oil and the remaining thyme in a small bowl and mix well.

4

In a large frying pan, heat a drizzle of olive oil over a medium heat. When the oil is hot, add the chicken thigh and cook, turning occasionally, until browned and cooked through, 10-14 minutes. TIP: The chicken is done when it is no longer pink inside. Remove from the heat. Pour the honey-thyme sauce into the pan and turn to coat the chicken. Cook until the sauce is bubbling and slightly thickened, 1-2 minutes. Remove from the heat.

5

In a large bowl, combine the roasted pumpkin, potato, kumara, red onion, courgette and baby spinach leaves. Crumble in 1/2 the feta and toss to combine.

6

Thickly slice the honey-thyme chicken thigh. Divide the roast veggie toss between plates and top with the chicken. Spoon over any remaining sauce from the pan over the chicken. Crumble over the remaining feta.