Honey Mustard Chicken Breasts

Name: Honey Mustard Chicken Breasts with Buttery Potatoes and Peas
Total time: 30 min
Yield: 2
Cuisine: British
Ingredients: 1 unit(s) Lemon; 32 grams Mayonnaise; 17 grams Wholegrain Mustard; 350 grams Salad Potatoes; 2 unit(s) British Chicken Breasts; 1 sachet(s) Lemon & Herb Seasoning; 15 grams Honey; 120 grams Peas; 50 grams Greek Style Salad Cheese; 20 grams Butter

with Buttery Potatoes and Peas

Recipe Development TeamPublished on October 04, 2023

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This Honey Mustard Chicken Breasts is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

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

1 unit(s)

Lemon

32 grams

Mayonnaise

(Contains: Egg, Mustard)

17 grams

Wholegrain Mustard

(Contains: Mustard)

350 grams

Salad Potatoes

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)

Not included in your delivery

20 grams

Butter

Nutritional information

Energy (kJ)2503 kJ

Energy (kcal)598 kcal

Fat22.8 g

of which saturates10.2 g

Carbohydrate54.6 g

of which sugars14.2 g

Dietary Fibre9.1 g

Protein50.7 g

Salt1.9 g

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

Utensils

•Small Bowl

•Large Saucepan

•Baking Paper

•Baking Tray

•Colander

Cooking Instructions and Tips

Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 1/2 tsp salt to the boil on high heat for the potatoes.

Meanwhile, halve the lemon.

In a small bowl, combine the mayo and half of the mustard (add less mustard if you prefer). Set aside.

Halve the salad potatoes (no need to peel).

When boiling, add the potatoes to the water, lower the heat to medium and cook until you can easily slip a knife through, 15-20 mins.

Lay the chicken thighs flat onto a lined large baking tray.

Sprinkle over the lemon & herb seasoning, drizzle over 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. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Roast the chicken on the top shelf of the oven until browned and cooked through, 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

When the potatoes have 2 mins remaining, add the peas to the water and cook for the remaining time.

Drain in a colander and return to the pan. Add a squeeze of lemon and the butter (see pantry for amount). Season with salt and pepper, then toss to combine.