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Honey Mustard Chicken

Honey Mustard Chicken

with Roast Veggie Couscous & Lemon Yoghurt

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

Allergens:GlutenSulphitesMilk

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

carrot

1

parsnip

1

capsicum

1

onion

2 clove

garlic

½

lemon

1

baby spinach leaves

1 packet

chicken thigh

1 sachet

chicken-style stock powder

1 packet

couscous

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

½ packet

wholegrain mustard

(ContainsSulphites)

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

1

olive oil

¾ cup

water

1 tbs

honey

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2621 kJ
Fat18.4 g
of which saturates4.6 g
Carbohydrate74.1 g
of which sugars28.4 g
Dietary Fibre0 g
Protein43.7 g
Cholesterol0 mg
Sodium1312 mg
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the carrot and parsnip (unpeeled) into 2cm chunks. Cut the capsicum into 2cm strips. Cut the red onion into 2cm wedges. Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender, 15-20 minutes. TIP: Cut the veggies to size so they cook in time.

2

While the veggies are roasting, finely chop the garlic. Zest the lemon to get a pinch, then juice (see ingredients). Roughly chop the baby spinach leaves. Cut the chicken thigh into 2cm chunks.

3

In a medium saucepan, add the water and 1/2 the chicken-style stock powder and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside uncovered.

4

In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the chicken, tossing occasionally, until golden and cooked through, 4-5 minutes. While the chicken is cooking, combine the garlic, lemon juice, wholegrain mustard (see ingredients), honey, remaining chicken-style stock powder and a splash of water in a small bowl. Season with pepper. Remove the frying pan from the heat and stir through the honey mustard sauce until the chicken is well coated, 1 minute. TIP: The chicken is cooked through when it's no longer pink inside.

5

Add the roasted veggies, baby spinach and a drizzle of olive oil to the cooked couscous. Toss to combine and season to taste. In a second small bowl, combine the Greek-style yoghurt, lemon zest and a drizzle of olive oil. Season with salt.

6

Divide the roast veggie couscous between bowls, then top with the honey mustard chicken. Drizzle over the lemon yoghurt.