Creamy Honey-Mustard Chicken
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Creamy Honey-Mustard Chicken

Creamy Honey-Mustard Chicken

with Garlic Rice and Veggies

We've got the easy dinner solution you never knew you needed: tender pieces of chicken are smothered in a luxuriously creamy honey-mustard sauce and served alongside buttery rice and snappy peas. Dig in!

Tags:
Quick Prep
Family Friendly
Allergens:
Wheat
Milk
Mustard

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

310 g

Chicken Breast Tenders

¾ cup

Parboiled Rice

200 g

Zucchini

170 g

Carrot

113 g

Yellow Onion

½ tbsp

Cream Sauce Spice Blend

(Contains Wheat)

43 g

Cream Cheese

(Contains Milk)

½ tbsp

Honey

1 tbsp

Whole Grain Mustard

(Contains Mustard)

1 tsp

Garlic Salt

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories790 kcal
Fat29 g
Saturated Fat13 g
Carbohydrate84 g
Sugar13 g
Dietary Fiber4 g
Protein47 g
Cholesterol160 mg
Sodium1060 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Cups
Measuring Spoons
Peeler
Baking Sheet
Parchment Paper
Large Non-Stick Pan
Paper Towel
Whisk

Instructions

Cook rice
1

Before starting, preheat the oven to 425˚F. Wash and dry all produce. Add half the garlic salt, 1 1/4 cups (2 1/2 cups) water and 1 tbsp (2 tbsp) butter to a medium pot. Cover and bring to a boil over high heat.Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 18-20 min.Remove the pot from heat. Set aside, still covered.

Prep and roast veggies
2

Meanwhile, peel, then cut half the onion into 1/4 -inch pieces. Cut remaining onion into 1/4-inch slices.Halve zucchini lengthwise, then cut into 1/2-inch half-moons.Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.Add carrots, zucchini, sliced onions and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast veggies in the bottom of the oven, stirring halfway, until tender-crisp and lightly golden, 12-16 min.

Cook chicken
3

Meanwhile, heat a large non-stick pan over medium-high heat.While the pan heats, pat chicken dry with paper towels. Season with remaining garlic salt and pepper.When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Reduce heat to medium, then cook until golden-brown, 2-3 min per side. (NOTE: Chicken will finish cooking in step 5.)Remove from heat, then transfer chicken to a plate.

Make sauce
4

Reheat the same pan over medium-low.Add 1 tbsp (2 tbsp) butter, then swirl the pan until melted, 30 sec.Add chopped onions. Cook, stirring occasionally, until golden-brown, 1-2 min.Add half the Cream Sauce Spice Blend (use all for 4 ppl), then stir to coat onions. Slowly add 3/4 cup (1 1/4 cups) water. Cook, stirring often, until water is fully incorporated and sauce is smooth, 30 sec.Add cream cheese, mustard and half the honey (use all for 4 ppl). Cook, whisking often until sauce is smooth and simmering gently, 1-2 min.

Finish chicken
5

Add chicken, along with any juices from the plate, to the pan with sauce. Stir to coat, then bring to a simmer. Cook, stirring occasionally, until sauce has thickened and chicken is cooked through , 2-3 min**. Season with salt and pepper, to taste.

Finish and serve
6

Fluff rice with a fork.Divide rice and veggies between plates.Top rice with chicken.Spoon any remaining sauce from the pan over chicken.