Honey-Mustard Chicken & Creamy Potatoes
with Avocado Garden Salad
- Eggs
- Soy
This meal is a true celebration of summer. The chicken is juicy and golden, coated in a sweet and savoury honey-mustard glaze. The creamy potato salad has just the right amount of herby goodness and the garden salad is vibrant and fresh. Dig in! Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1
Avocado
320 g
Chicken Thigh
1 sachet
Classic Roast Seasoning
1 packet
Dijon Mustard
1
Spring Onion
2 packet
Potato
1
Cos Lettuce
1
Lemon
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cut potato 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 saucepan.
• In a medium bowl, combine classic roast seasoning and a drizzle of olive oil. Add chicken thighs, turn to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. • Remove pan from heat, then add the honey, Dijon mustard (see ingredients), the butter and a splash of water, turning to coat. TIP: Chicken is cooked through when it's no longer pink inside.
• Slice avocado in half, scoop out flesh and roughly chop. • Thinly slice spring onion. Roughly chop green butter lettuce. Slice lemon into wedges. • Meanwhile, in a second medium bowl, combine lettuce, avocado, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• Add dill & parsley mayonnaise and spring onion to the potatoes. Toss to combine and season to taste. • Divide honey-mustard chicken, creamy potatoes and avocado garden salad between plates. Serve with any remaining lemon wedges. Enjoy!
