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!


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

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people


Chicken Breasts

2 tsp


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


2 tbsp

Balsamic Vinegar


680 g

Sweet Potato

113 g

Kale Slaw Mix

28 g

Seed Blend

Not included in your delivery

1 tsp


5.5 tbsp


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
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Small Bowl
Small Non-Stick Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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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.


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.


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.**


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.


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.


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