Smart Smoky Mustard Chicken Thighs
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Smart Smoky Mustard Chicken Thighs

Smart Smoky Mustard Chicken Thighs

with Carrot Mash and Roasted Brussels Sprouts

Juicy chicken gets slathered with a smoky and zippy chipotle-mustard sauce that ramps up the flavour, while carrot mash adds both sweetness and savouriness to this nourishing smart meal.

Ingredients: Carrots • Chicken thighs • Brussels sprouts • Shallot • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • 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) • Garlic salt (salt, garlic powder, silicon dioxide) • Garlic.

Tags:
Calorie Smart
Carb Smart
Allergens:
Egg
Milk
Mustard
Soy

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

Preparation Time35 minutes
Cooking Time9 minutes
DifficultyEasy

Ingredients

serving amount

280 g

Chicken Thighs

170 g

Brussels Sprouts

2 unit(s)

Carrot

1 unit(s)

Shallot

1 unit(s)

Garlic, cloves

2 tbsp

Chipotle Sauce

(Contains Egg, Milk, Mustard, Soy May contain Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk)

2 unit(s)

Chicken Broth Concentrate

(Contains Soy, Egg, Milk)

½ tbsp

Whole Grain Mustard

(Contains Mustard May contain Soy, Sulphites, Crustaceans, Mustard, Tree nuts, Milk, Wheat, Egg, Gluten, Sesame, Fish)

1 tsp

Garlic Salt

(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)

Not included in your delivery

2 tsp

Unsalted Butter*

2.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories560 kcal
Fat32 g
Saturated Fat7 g
Carbohydrate38 g
Sugar17 g
Dietary Fiber9 g
Protein33 g
Cholesterol145 mg
Sodium1630 mg
Trans Fat0.3 g
Potassium1400 mg
Calcium125 mg
Iron3.5 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

Parchment Paper
Baking Sheet
Measuring Spoons
Medium Pot
Large Non-Stick Pan
Small Bowl
Measuring Cups
Potato Masher
Colander

Instructions

Roast Brussels Sprouts
1
  • Halve Brussels sprouts (if larger, quarter them).
  • Add Brussels sprouts and 1 1/2 tbsp (3 tbsp) oil to a parchment-lined baking sheet. Season with pepper and half the garlic salt, then toss to combine.
  • Roast in the top of the oven until tender, 16-20 min.
Make carrot mash
2
  • Meanwhile, peel then cut carrot into 1/4-inch rounds.
  • Add carrots and enough water to cover (by approx. 1 inch) to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat.
  • Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 14-15 min.
Sear chicken
3
  • Meanwhile, pat chicken dry with paper towels. Season with pepper and remaining garlic salt.
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook until golden, 1-2 min per side.
  • Remove from heat.
Roast chicken
4
  • Transfer chicken to another parchment-lined baking sheet.
  • Roast in the middle of the oven until chicken is cooked through, 10-12 min.**
  • When chicken is done, transfer to a plate to rest for 3-5 min.
Make sauce
5
  • Meanwhile, peel, then cut shallot into 1/2-inch pieces.
  • Peel, then mince or grate garlic.
  • Combine chipotle sauce, half the mustard (use all for 4 ppl), broth concentrate and 1/4 cup (1/2 cup) water in a small bowl.
  • Reheat the pan (from step 3) over medium.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then shallots and garlic. Cook, stirring often, until fragrant, 30 sec.
  • Add sauce mixture (from step 5). Cook, stirring often, until sauce thickens slightly, 1-3 min.
Finish mash and serve
6
  • Thinly slice chicken.
  • Once boiled, drain and return carrots to the same pot, off heat.
  • Mash 2 tbsp (4 tbsp) butter into the carrots. Season with salt and pepper, to taste.
  • Divide chicken, Brussels sprouts and mash between plates. 
  • Spoon sauce over chicken and Brussels sprouts.
Modularity Step (under step 3)
7

If you've opted to get chicken thighs, cook them in the same way the recipe instructs you to cook the chicken breasts.