Seared Chicken & Honey-Mustard Sauce
with Golden Potatoes & Garlicky Greens
- Milk
- Soy
- May contain traces of allergens
Sometimes, great cooking is a flurry of clever techniques and a dizzying array of ingredients. Other times, it’s the simplicity of a tangy sauce and beautifully cooked chicken.
Ingredients
320 g
Chicken Breast
3
Potato
2
Garlic
1 packet
Brussels Sprouts
1
Courgette
1 packet
Honey-Mustard Sauce
(Contains: Milk May be present: Soy)
Not included in your delivery
1 drizzle
olive oil
¼ tsp
salt
Nutrition
You will need
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut potato into bite-sized chunks.
• Place potato on a lined oven tray, drizzle with olive oil and season with the salt and a pinch of pepper. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, halve Brussels sprouts.
• Slice courgette into thick half-moons
• Finely chop garlic.
• In a small microwave-safe bowl, microwave honey-mustard sauce in 30 second bursts, until warmed through.
• Place Brussels sprouts and courgette on a second lined oven tray.
• Add garlic to tray with greens, then add a drizzle of olive oil and season with salt and pepper.
• Toss to coat and roast until tender, 15-18 minutes.
TIP: The Brussels sprouts will char slightly, this adds to the flavour!
Custom Recipe: If you’ve swapped to chicken breast, place your hand flat on top of chicken and slice through horizontally to make two thin steaks. Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side. Transfer to the serving plates, then slice.
• Divide golden roast potatoes between the plates with the greens. Top with seared salmon. • Spoon mint sauce over salmon to serve. Enjoy!
