Honey Mustard Chicken Breast

Name: Honey Mustard Chicken Breast with Peas and Roasted Potatoes
Total time: 30 min
Yield: 2
Cuisine: British
Ingredients: 450 grams Potatoes; 32 grams Mayonnaise; 17 grams Wholegrain Mustard; 2 unit(s) British Chicken Breasts; 1 sachet(s) Lemon & Herb Seasoning; 15 grams Honey; 120 grams Peas; 50 grams Greek Style Salad Cheese

with Peas and Roasted Potatoes

Recipe Development TeamPublished on February 22, 2024

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This Honey Mustard Chicken Breast is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:

Family Friendly

Allergens:

Egg

•Mustard

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

32 grams

Mayonnaise

(Contains: Egg, Mustard)

17 grams

Wholegrain Mustard

(Contains: Mustard)

2 unit(s)

British Chicken Breasts

1 sachet(s)

Lemon & Herb Seasoning

15 grams

Honey

120 grams

Peas

50 grams

Greek Style Salad Cheese

(Contains: Milk)

Nutritional information

Energy (kJ)2293 kJ

Energy (kcal)548 kcal

Fat14.4 g

of which saturates4.9 g

Carbohydrate59 g

of which sugars12.8 g

Dietary Fibre8.5 g

Protein50.9 g

Salt1.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Pan

•Small Bowl

Cooking Instructions and Tips

Preheat your oven to 220°C/200°C fan/gas mark 7. Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay the chicken into the pan and cook until browned, 5 mins each side. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Chop the potatoes into 2cm chunks (no need to peel).

Pop the potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast the potatoes on the top shelf until golden, 25-30 mins.

Meanwhile, in a small bowl, combine the mayo and half of the mustard. Set aside for now.

After your potatoes have been cooking for 10 mins, lay the browned chicken breasts flat onto a lined large baking tray.

Sprinkle over the lemon & herb seasoning, drizzle on the honey and spread over the remaining mustard with the back of a spoon. Season with salt and pepper. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Roast the chicken on the middle shelf of the oven until browned and cooked through, 15-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.