Double Sweet Dijon-Glazed Chicken & Bacon Mash
with Garlic Courgette & Baby Spinach
- Milk
Chicken and veggies just got an upgrade! Tender chicken steaks are tossed in Dijon mustard and honey for a hit of punchy deliciousness. And this might be our new favourite way to mash - these creamy potatoes are dotted with bacon for the ultimate mash experience.
Ingredients
640 g
Chicken Breast
1
Bacon
1 packet
Baby Spinach Leaves
1 sachet
Classic Roast Seasoning
2 packet
Potato
1
Carrot
2
Garlic
1
Courgette
1 packet
Dijon Mustard
Not included in your delivery
1 drizzle
olive oil
40 g
butter (for the mash)
(Contains: Milk)
2 tbs
milk
(Contains: Milk)
20 g
butter (for the sauce)
(Contains: Milk)
1 tsp
honey
Nutrition
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter(for the mash) and milk to potato and season with salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, finely chop garlic. Thinly slice carrot and courgette into sticks. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine chicken, Aussie spice blend and a drizzle of olive oil. Set aside.
• In a large frying pan, heat a drizzle of olive oilover medium-high heat. • Cook diced bacon, breaking up with a spoon, until golden, 6-7 minutes. Transfer to a bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook carrot until tender, 2 minutes. • Add courgette and cook until tender, 3-4 minutes. Add half the garlic and cook until fragrant, 1 minute. • Remove pan from heat, add baby leaves and stir until wilted. Season to taste. Transfer to a bowl and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Add remaining garlic and cook until fragrant, 1 minute. • Remove pan from heat, add dijon mustard (see ingredients), the butter (for the sauce) and honey, then turn chicken to coat. TIP: The chicken is cooked when it is no longer pink inside.
• Add bacon to the mash and stir to combine. • Divide dijon-glazed chicken, bacon mash and garlic veggies between plates. • Spoon any remaining glaze over chicken. Enjoy!
