Creamy Honey Mustard Chicken
with Mash & Garlic Veggies
This dinner will have you smiling from all the warm flavours we’ve packed into this homey dish. Sit down and dig into the sweet yet punchy honey mustard chicken with a classic mash potato and garlicy veggies on the side. It’s creamy and hearty so we know you’ll enjoy every bite!
This recipe is under 650kcal per serving.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
1
carrot
½ head
broccoli
2 clove
garlic
½ bottle
cream
(Contains Milk; )
½ sachet
Chicken-Style Stock Powder
1 packet
chicken thigh
1 bag
salad leaves
1 packet
dijon mustard
(Contains Sulphites; )
Not included in your delivery
olive oil
10 g
butter
(Contains Milk; )
1 tbs
milk
(Contains Milk; )
¼ tsp
salt
1 tsp
honey
Nutrition Values
Utensils
Instructions
Bring a medium saucepan of lightly salted water to the boil. Peel potato and cut into large chunks. Cook potato in boiling water until easily pierced with a fork, 10-15 minutes. Drain and return to the saucepan. Add the butter, milk and the salt to the potato. Mash until smooth. Cover to keep warm.
Meanwhile, thinly slice carrot into sticks. Cut broccoli into small florets, then roughly chop stalk. Finely chop garlic.
In a small bowl, combine longlife cream (see ingredients), Dijon mustard, the honey, chicken-style stock powder (see ingredients) and a pinch of pepper. Set aside.
Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot and broccoli until tender, 4-6 minutes. Add salad leaves and garlic and cook until fragrant, 1-2 minutes. Season with a pinch of salt and pepper. Transfer to a plate and cover to keep warm. Set aside.
Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. In the last 2 minutes of cook time add cream sauce to the pan and cook until slightly reduced.
Divide mash, garlic veggies and creamy honey mustard chicken between plates. Spoon over any remaining cream sauce from the pan to serve.