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Southern Sweet Mustard Chicken

Southern Sweet Mustard Chicken

with Roast Potato Toss

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A sweet mustard spice mix is just the thing to add plenty of flavour to tender chicken thighs. Add Dijon-spiked roast veggies and a stellar garlic aioli and this easy midweek meal turns into a taste sensation!

Tags:Low Calorie
Allergens:GlutenSulphitesEggs

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 unit

potato

1 unit

carrot

1 head

broccoli

1 packet

chicken thigh

1 sachet

sweet mustard spice blend

1 packet

Dijon mustard

(ContainsSulphites)

1 packet

garlic aioli

(ContainsEggs)

Not included in your delivery

olive oil

2 tbs

plain flour

(ContainsGluten)

¼ tsp

salt

2 tbs

water

1 tsp

honey

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2250 kJ
Fat19.1 g
of which saturates4.7 g
Carbohydrate39.3 g
of which sugars8.3 g
Dietary Fibre0 g
Protein45.8 g
Cholesterol0 mg
Sodium838 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Place the potato on an oven tray lined with baking paper. Drizzle with olive oil, season with a good pinch of salt and pepper and toss to coat. Roast until tender, 25-30 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time.

2

While the potato is roasting, cut the carrot (unpeeled) into 0.5cm half-moons. Cut the broccoli into 2cm florets and the stalk into 1cm batons. Slice the chicken thigh in half crossways.

3

In a medium bowl, combine the salt, plain flour, sweet mustard spice blend and a pinch of pepper. Add the chicken and toss to coat. In a large frying pan, heat a good drizzle of olive oil over a medium-high heat. When the oil is hot, add the chicken and cook until golden and cooked through, 6-7 minutes on each side. Transfer to a plate lined with paper towel and cover to keep warm. TIP: The chicken is cooked when it is no longer pink inside.

4

When the potato has 5 minutes cook time remaining, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the carrot, broccoli and the water and stir to combine. Cover with a lid and steam until tender, 3-4 minutes. TIP: Adding the water helps to steam the veggies and speeds up the cooking process.

5

Remove the pan with the veggies from the heat and add the cooked potato. Add a drizzle of olive oil, the Dijon mustard and the honey and gently toss to combine. Season to taste with salt and pepper.

6

Divide the Southern sweet mustard chicken and roast potato and veggie toss between plates. Serve with the garlic aioli.