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Herb-Crusted Honey-Mustard Chicken

Herb-Crusted Honey-Mustard Chicken

with Kale and Roasted Sweet Potato Salad

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Teaching you new techniques is something which makes us pretty happy. This honey mustard and herb-crusted chicken is no exception! Crispy, juicy and oh so good!

Allergens:Mustard/MoutardeSulphites/SulfiteMilk/LaitSesame/SésameSoy/SojaWheat/Blé

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

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4

Chicken Breasts

2 tsp

Honey

1 tbsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

¼ cup

Italian Breadcrumbs

(ContainsSulphites/Sulfite, Milk/Lait, Sesame/Sésame, Soy/Soja, Wheat/Blé)

1 tbsp

Italian Seasoning

(ContainsSulphites/Sulfite)

2 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

680 g

Sweet Potato

113 g

Kale Slaw Mix

28 g

Seed Blend

Not included in your delivery

1 tsp

Sugar*

5.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories590 kcal
Fat24 g
Saturated Fat3.5 g
Carbohydrate48 g
Sugar9 g
Dietary Fiber7 g
Protein45 g
Cholesterol125 mg
Sodium690 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Small Bowl
Whisk
Small Non-Stick Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F and wash and dry all produce. Cut sweet potatoes into 1/2-inch pieces. Toss sweet potatoes and half the Italian seasoning with 1 tbsp oil on a parchment-lined baking sheet. Season with salt and pepper. Roast in middle of oven, stirring halfway through cooking, until golden-brown and tender, 18-20 min.

2

While sweet potatoes roast, pat chicken dry with paper towels, then season with salt and pepper. Arrange on another parchment-lined baking sheet. Set aside. Whisk together honey and mustard in a small bowl. Mix breadcrumbs, remaining Italian seasoning and 2 tsp oil in another small bowl.

3

Coat the top of the chicken with honey-mustard mixture, then sprinkle over breadcrumb mixture, pressing gently to stick. Bake chicken in bottom of oven, until golden-brown and cooked through, 20-25 min.**

4

While chicken cooks, heat a small non-stick pan over medium heat. When hot, add seed blend to the dry pan. Toast, stirring often, until golden-brown 4-5 min. (TIP: Keep your eye on them so they don't burn!) Remove pan from the heat and set aside.

5

Whisk together vinegar, 1 tsp sugar and 4 tbsp oil in a large bowl. Toss in kale slaw and sweet potatoes. Season with salt and pepper. Set aside.

6

Divide chicken, sweet potato and kale salad between plates. Sprinkle seed blend over the salad.