Honey Mustard Chicken
with green beans and potato wedges
Some things just go together, and honey and mustard are two flavours that are most definitely meant to be. Paired with crunchy green beans and crispy potato wedges this dish is a real treat for the tastebuds.
The quantities provided above are averages only.
Ingredients
2 sachet(s)
Honey
1 sachet(s)
Mustard
(Contains Mustard)
1 unit(s)
Garlic
600 grams
Potatoes
320 grams
Irish Chicken Breast
1 sachet(s)
Chicken Stock
(Contains Barley, Wheat)
150 grams
Green Beans
Not included in your delivery
to taste
Oil
to taste
Pepper
to taste
Salt
to taste
Water
to taste
Butter
Nutrition Values
Utensils
Cooking Steps
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 1cm wide wedges (no need to peel).
- Pop the wedges onto a lined baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
- Meanwhile, trim the green beans.
- Peel and grate the garlic (or use a garlic press).
- Place a hand flat on top of the chicken and slice through horizontally to make two thin steaks. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Repeat with the other breast(s).
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the green beans and fry until starting to char, 2-3 mins.
- Stir in the garlic, lower heat to medium and cook for 1 min.
- Add a splash of water and immediately cover with a lid or some foil.
- Cook until tender, 4-5 mins. Remove from the pan and cover to keep warm.
- Return the pan to medium-high heat a drizzle of oil.
- When hot, add the chicken and season with salt and pepper.
- Cook through, 3-6 mins each side. IMPORTANT: Chicken is cooked when no longer pink in the middle.
TIP: Cook in batches if your pan is too crowded.
- Add the mustard, stock and 50ml water (double for 4p) to the chicken.
- Cook, stirring, until the sauce is slightly thickened and has coated the chicken well, 2-3 mins.
- Season to taste with salt and pepper.
- Remove from the heat and stir through a knob of butter and the honey.
TIP: To reduce the heat in this recipe you can use less mustard.
- Divide chicken, potato wedges and green beans between plates.
- Pour any extra glaze from the pan over the chicken.
