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Greek Inspired Honey Glazed Chicken

Greek Inspired Honey Glazed Chicken

with Butter Beans and Courgette
Recipe Development Team
Recipe Development TeamUpdated on April 02, 2026
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Calories
: 
264 kcal
Protein
: 
36.5g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Sulphites
  • May contain traces of allergens
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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

Energy (kJ)1106 kJ
Energy (kcal)264 kcal
Fat14.4 g
of which saturates5.7 g
Carbohydrate8.2 g
of which sugars8.2 g
Dietary Fibre0.2 g
Protein36.5 g
Salt0.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Pan
•Aluminum Foil

Instructions

Chicken Time
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.
Courgette Time
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.
Finishing Touches
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). 
Serve
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. 
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