SuperQuick Grilled Honey-Mustard Chicken
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 tenders • 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
310 g
Chicken Breast Tenders
113 g
Spring Mix
1 unit
Stone Fruit
1 unit
Honey
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
1 unit
Mini Cucumber
28 g
Almonds, sliced
(Contains: Almonds May contain traces of: Soy, Milk, Sesame, Sulphites, Egg, Gluten, Mustard, Peanuts)
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. 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.
