Greek Inspired Honey Glazed Chicken
with Butter Beans and Courgette
Calories
:
467 kcalProtein
:
42.2g proteinTotal
:
15 minutesDifficulty
:
Easy Calorie Smart
High Protein
Low Carb
New
Allergens:
- Sulphites
- May contain traces of allergens
- Celery
For a taste of Greek sunshine, there's nothing better than this honey glazed chicken recipe. Combining two hot Greek mezze dishes, chicken saganaki and gigantes plaki, we're serving the chicken atop the rich tomato butter bean stew.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
2 unit(s)
British Chicken Breasts
1 unit(s)
Courgette
(May contain traces of: Celery)
1 carton(s)
Butter Beans
1 sachet(s)
Dried Oregano
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
40 grams
Baby Spinach
25 grams
Sun-Dried Tomato Paste
1 sachet(s)
Chilli Flakes
Not included in your delivery
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
20 grams
Butter
1 tbsp
Honey
Utensils
•Pan
•Aluminum Foil
Instructions
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Heat a drizzle of oil in a frying pan on medium-high heat. Season the chicken with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
- Once hot, fry the chicken, 5 mins each side. Transfer the chicken to a baking tray and roast on the top shelf, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
- When cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.
2
- Meanwhile, trim the courgette, then halve lengthways. Slice widthways into 1cm thick pieces.
- Heat a drizzle of oil in a frying pan on high heat. When hot, char the courgette, 3-4 mins each side. Season with salt and pepper.
- Meanwhile, drain and rinse the butter beans.
- Add the dried oregano, butter beans, passata, red wine stock paste, sugar and water (see pantry for both). Simmer, 3-4 mins.
3
- Once the sauce has thickened, add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
- Stir in the sun-dried tomato paste and butter (see pantry).
4
- Share the courgette, beans and sauce between your bowls.
- Slice the chicken. Lay on top of the beans.
- Drizzle the honey (see pantry) over the chicken.
- Sprinkle over the chilli flakes to finish.
