Lemon & Honey-Mustard Chicken
with Roasted Pumpkin Wedges & Creamy Rainbow Slaw
The classic combination of honey and mustard never goes amiss. We love the way these flavours caramelise in the pan. The chicken breast packs a fantastic flavour, remains moist as it cooks and complements the serving of delicious sweet roasted pumpkin and creamy slaw.
This recipe is under 650kcal per serving
The quantities provided above are averages only.
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
1 packet
Peeled Pumpkin Pieces
3 clove
garlic
½
lemon
½ packet
wholegrain mustard
(Contains Sulphites; )
1 packet
chicken breast
1 sachet
Chicken-Style Stock Powder
1
carrot
1 packet
mayonnaise
(Contains Egg; May be present Fish, Wheat, Cashew, Almond, Sesame, Soy. )
1 bag
Shredded Cabbage Mix
Not included in your delivery
olive oil
1.5 tbs
honey
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Place the peeled pumpkin on a lined oven tray. Drizzle with olive oil, then season with salt and pepper. Toss to coat and spread out evenly. Roast until tender, 25-30 minutes.
While the pumpkin is roasting, finely chop the garlic. Slice the lemon in half, then juice. In a small bowl, combine the lemon juice, honey, wholegrain mustard (see ingredients) and a drizzle of olive oil. Season with salt and pepper. Set aside. Place your hand flat on top of each chicken breast and use a knife to slice through horizontally to make two thin steaks. In a medium bowl, combine the chicken-style stock powder and a drizzle of olive oil. Season with pepper, then add the chicken and toss to coat.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken, until cooked through, 3-5 minutes each side (depending on thickness). Add the garlic and cook until fragrant, 30 seconds. Remove the pan from the heat, then add the honey-mustard mixture and toss until well coated, 1 minute. TIP: Chicken is cooked through when it's no longer pink inside.
While the chicken is cooking, grate the carrot.
In a large bowl, combine the mayonnaise with a drizzle of white wine vinegar. Add the carrot and shredded cabbage mix. Toss to coat and season to taste.
Divide the lemon and honey-mustard chicken, roasted pumpkin wedges and creamy rainbow slaw between plates.