Lemon & Honey-Mustard Chicken

Name: Lemon & Honey-Mustard Chicken with Roasted Pumpkin & Creamy Rainbow Slaw
Total time: 30 min
Yield: 2
Cuisine: British
Ingredients: olive oil; 1 bag peeled pumpkin pieces; 1 sachet Garlic & Herb Seasoning; 3 clove garlic; ½ lemon; 1.5 tbs honey; ½ packet wholegrain mustard; 1 packet chicken breast; 1 sachet Chicken-Style Stock Powder; 1 carrot; 1 packet garlic aioli; 1 drizzle white wine vinegar; 1 bag Shredded Cabbage Mix; 1 Kumara

with Roasted Pumpkin & Creamy Rainbow Slaw

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The classic combination of honey and mustard never goes amiss. We love the way these flavours caramelise in the pan. The chicken breast packs a fantastic flavour, remains moist as it cooks and complements the serving of delicious sweet roasted pumpkin and creamy slaw.

This recipe is under 650kcal per serving

Keep an eye out...Due to recent sourcing challenges, we’ve replaced pumpkin wedges with kumara and chopped pumpkin, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!*

Tags:

Kid Friendly

•Calorie Smart

Allergens:

Sulphites

•Eggs

•Soy

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 bag

peeled pumpkin pieces

1 sachet

Garlic & Herb Seasoning

3 clove

garlic

lemon

½ packet

wholegrain mustard

(Contains: Sulphites; )

1 packet

chicken breast

1 sachet

Chicken-Style Stock Powder

carrot

1 packet

garlic aioli

(Contains: Eggs, Soy; )

1 bag

Shredded Cabbage Mix

Kumara

Not included in your delivery

olive oil

1.5 tbs

honey

1 drizzle

white wine vinegar

Nutrition Values

/ per serving

Energy (kJ)2412 kJ

Fat28.4 g

of which saturates4.5 g

Carbohydrate40.6 g

of which sugars28.8 g

Protein36.7 g

Sodium1438 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

Preheat the oven to 220°C/200°C fan-forced. Peel the kumara and cut into bite-sized chunks. Place the peeled & chopped pumpkin and kumara on a lined oven tray, then sprinkle over the garlic & herb seasoning. Drizzle generously with olive oil, then season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

While the veggies are roasting, finely chop the garlic. Slice the lemon in half, then juice. In a small bowl, combine the lemon juice, honey, wholegrain mustard (see ingredients) and a drizzle of olive oil. Season, then set aside. Place your hand flat on top of each chicken breast and use a knife to slice through horizontally to make two thin steaks. In a medium bowl, combine the chicken-style stock powder and a drizzle of olive oil. Season with pepper, then add the chicken and toss to coat.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). Add the garlic and cook until fragrant, 30 seconds. Remove the pan from the heat, then add the honey-mustard mixture and turn until well coated, 1 minute.

TIP: Chicken is cooked through when it's no longer pink inside.

While the chicken is cooking, grate the carrot.

In a large bowl, combine the garlic aioli with a drizzle of white wine vinegar. Add the carrot and shredded cabbage mix. Toss to coat and season to taste.