SuperQuick Grilled Honey-Mustard Chicken Breast
with Stone Fruit, Salad and Feta
The tangy-sweet balance of honey-mustard is used as a glaze. Once grilled, the tender chicken transforms into smoky and lightly charred perfection. Paired with sweet grilled peaches, this is a wave of summer flavours on a plate.
Ingredients: Chicken breast • Peaches • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Cucumber • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Almonds • Honey • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Red wine vinegar.
Tags:
Quick
•SuperQuick
Allergens:
Mustard
•Almonds
•Milk
•Sulphites
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time15 minutes
Cooking Time8 minutes
DifficultyEasy
Ingredients
serving amount
2 unit(s)
Chicken Breasts
113 g
Spring Mix
1 unit(s)
Stone Fruit
1 unit(s)
Honey
1 tbsp
Whole Grain Mustard
1 unit(s)
Mini Cucumber
28 g
Almonds, sliced
¼ cup
Feta Cheese, crumbled
1 tbsp
Red Wine Vinegar
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Calories500 kcal
Fat26 g
Saturated Fat5 g
Carbohydrate22 g
Sugar15 g
Dietary Fiber4 g
Protein46 g
Cholesterol135 mg
Sodium480 mg
Trans Fat0.1 g
Potassium1000 mg
Calcium150 mg
Iron2.5 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 Non-Stick Pan
•Large Bowl
•Whisk
•Measuring Spoons
•Medium Bowl
Cooking Steps
1
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium (approx. 400°F). Wash and dry all produce.
- Heat a medium non-stick pan over medium.
- When hot, add almonds to the dry pan. Toast for 2-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
Transfer to a plate.
2
- Thinly slice cucumber.
- Cut four sections off stone fruit, avoiding the pit. Cut each section into 1/2-inch slices.
- To a large bowl, add vinegar, half the mustard, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Whisk to combine.
- Add cucumbers, spring mix and toasted almonds. Do not toss until step 5. Set aside.
3
- In a medium bowl, combine honey and remaining mustard. This is your glaze.
- Pat chicken dry with paper towels. Cut into 1-inch wide strips. Season with salt and pepper. Drizzle 1/2 tbsp (1 tbsp) oil over top. Flip to coat.
4
- Add stone fruit to the grill. Close lid and grill for 2-3 min per side, until lightly charred.
- Add chicken to the grill. Close lid and grill for 3-4 min per side, until chicken is cooked through.**
- Add grilled chicken to the bowl with honey-mustard glaze. Toss to coat.
- Transfer grilled stone fruit to a plate.
5
- Toss salad to coat.
- Divide salad between plates.
- Add stone fruit, chicken and feta over top.
- Spoon any remaining glaze over top.
6
If you've opted to get chicken breasts, cut into 1-inch-wide strips, then prepare and cook in the same way the recipe instructs you to prepare and cook chicken breast tenders.**
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