Lemon & Honey-Mustard Chicken
with Roasted Pumpkin & Creamy Rainbow Slaw
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 deliciously sweet roasted pumpkin, plus a creamy slaw.
This recipe is under 650kcal per serving.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
1 packet
peeled pumpkin pieces
1 sachet
garlic & herb seasoning
3 clove
garlic
5
lemon
1 packet
Dijon mustard
(ContainsSulphites)1 packet
chicken breast
1 sachet
chicken-style stock powder
1
carrot
1 packet
garlic aioli
(ContainsEggs)1 bag
shredded cabbage mix
Not included in your delivery
olive oil
½ tbs
honey
1 drizzle
white wine vinegar
Preheat oven to 220°C/200°C fan-forced. Place peeled pumpkin pieces on a lined oven tray, then sprinkle over garlic & herb seasoning. Drizzle generously with olive oil, then season with salt and pepper. Toss to coat and spread out evenly. Roast until tender, 20-25 minutes.
Little cooks: Kids can help with sprinkling over the seasoning and tossing the pumpkin.
Meanwhile, finely chop garlic. Slice lemon in half, then juice. In a small bowl, combine lemon juice, the honey, Dijon mustard (see ingredients) and a drizzle of olive oil. Season, then set aside. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a medium bowl, combine chicken-style stock powder and a drizzle of olive oil. Season with pepper, then add chicken and turn to coat.
In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-5 minutes each side (depending on thickness). Add garlic and cook until fragrant, 30 seconds. Remove pan from the heat, then add honey-mustard mixture and turn chicken until well coated, 1 minute.
TIP: Chicken is cooked through when it's no longer pink inside.
While the chicken is cooking, grate carrot.
In a large bowl, combine garlic aioli with a drizzle of white wine vinegar. Add carrot and shredded cabbage mix. Toss to coat and season to taste.
Little cooks: Take the lead by tossing the salad!
Divide lemon and honey-mustard chicken and roasted pumpkin between plates. Serve with creamy rainbow slaw.