HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoney Mustard Chicken & Chive Mash
Honey Mustard Chicken & Chive Mash

Honey Mustard Chicken & Chive Mash

with Sauteed Leek & Carrot

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Pair classic ingredients and easy cooking techniques with a few flavourful tweaks - like chives in mashed potatoes and wholegrain mustard plus honey on tender chicken - and your weeknight dinner just got a whole lot more exciting!


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 Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


2 unit


1 unit


2 unit


1 bunch


1 unit


1 bag

green beans

1 bunch


1 tub

wholegrain mustard


1 packet

chicken thigh

Not included in your delivery

olive oil

2 tsp


40 g



2.5 tbs



¼ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2710 kJ
Fat31.8 g
of which saturates15 g
Carbohydrate43.8 g
of which sugars14.5 g
Dietary Fibre0 g
Protein43 g
Cholesterol0 mg
Sodium944 mg
Utensilsarrow down iconarrow down icon
Chopping board
Medium Pan
Medium Bowl
Potato Masher
Baking Paper
Baking Tray
Medium Non-Stick Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of lightly salted water to the boil. Finely chop the garlic (or use a garlic press). Peel the potato and cut into 2cm chunks. Thinly slice the leek and eschalot. Pick the thyme leaves. Thinly slice the carrot (unpeeled) into half-moons. Trim the green beans. Finely chop the chives.


In a medium bowl, combine the wholegrain mustard, honey and 1/2 the garlic. Drizzle with olive oil, season with salt and pepper and mix well. Add the chicken thigh and toss to coat. Set aside.


Add the potato to the saucepan of boiling water and cook for 10-15 minutes, or until easily pierced with a knife. Drain and return to the saucepan. Add the butter, milk and salt to the saucepan with the potato. Mash with a potato masher or fork until smooth. Stir though the chives (save some for garnish!). Cover with a lid to keep warm.


While the potatoes are cooking, heat a medium frying pan over a medium heat. Add the chicken thigh and cook for 2 minutes on each side, or until browned. Transfer the chicken to an oven tray lined with baking paper and spoon over any remaining marinade from the bowl and frying pan. Bake for 8-12 minutes, or until cooked through. TIP: Chicken cook times will vary depending on the size of the fillet


While the chicken is baking, wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the leek, eschalot and thyme and cook for 3-4 minutes, or until softened. Add the carrot and green beans with a dash of water and cook for a further 5-6 minutes, or until tender. Add the remaining garlic and cook for 1 minute, or until fragrant. Season to taste with salt and pepper.


Slice the honey mustard chicken. Divide the chicken between plates and spoon over juices from the oven tray. Divide the mashed potato and sauteed veggies between plates and garnish with the reserved chives.