SuperQuick Grilled Honey-Mustard Chicken Breast
with Stone Fruit, Salad and Feta- Mustard
- Almonds
- Milk
- Sulphites
- Soy
- Crustaceans
- Wheat
- Milk
- Sesame
- Sulphites
- Egg
- Gluten
- Fish
- May contain traces of allergens
- Mustard
- Peanuts
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.
Ingredients
2 unit
Chicken Breasts
113 g
Spring Mix
1 unit
Stone Fruit
1 unit
Honey
1 tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
1 unit
Mini Cucumber
28 g
Almonds, sliced
(Contains: Almonds May be present: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
1 tbsp
Red Wine Vinegar
(Contains: Sulphites)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.
- Toss salad to coat.
- Divide salad between plates.
- Add stone fruit, chicken and feta over top.
- Spoon any remaining glaze over top.
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.**
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The grilled peaches and toasted almonds added delightful sweetness and crunch to the dish.
- Ease of prep: Quick and easy to prepare, making it a convenient option for a tasty meal.
- Suggestions: Consider doubling the chicken glaze and salad dressing for more coverage and flavour.
