SuperQuick Grilled Honey-Mustard Chicken
with Peaches, Cucumber-Spring Mix Salad and Feta- Mustard
- Almonds
- Milk
- Sulphites
- Soy
- Crustaceans
- Wheat
- Milk
- Sesame
- Sulphites
- Egg
- Gluten
- Fish
- May contain traces of allergens
- Mustard
- Peanuts
- Tree nuts
Ingredients: Chicken breast tenders • Peach • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Mini cucumber • Almonds • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Honey • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • Red wine vinegar • Smoked paprika-garlic blend (sulphites) (smoked paprika, garlic powder, silicon dioxide).
Ingredients
113 g
Spring Mix
1 unit(s)
Honey
1 tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
2 unit(s)
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
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
320 g
Chicken Breast Tenders
1 unit(s)
Peach
6 g
Smoked Paprika-Garlic Blend
(Contains: Sulphites May be present: Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition facts
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.
- Meanwhile, thinly slice cucumbers.
- Cut four sections off peach, avoiding the pit. Cut each section into 1/4-inch slices.
- When the pan is 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.
- 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. (NOTE: This is your glaze!)
- Pat chicken dry with paper towels. Season with Smoked Paprika-Garlic Blend, salt and pepper. Drizzle 1/2 tbsp (1 tbsp) oil over top. Flip to coat.
- Gather peaches, chicken, glaze and tools and head out to grill!
- Add peaches 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 peaches to a plate.
- Toss salad to coat.
- Divide salad between plates.
- Add peaches, chicken and feta over top.
