Creamy Honey-Mustard Chicken
with Garlic Rice and Green Beans
We've got the easy dinner solution you never knew you needed – tender pieces of chicken are smothered in a luxuriously creamy honey-mustard sauce and served alongside buttery rice and snappy green beans. Dig in!
Ingredients: Chicken breast • Green beans • Parboiled rice • Yellow onion • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, carob bean gum, xanthan gum, potassium sorbate) (milk) • 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) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Garlic salt (salt, garlic powder, silicon dioxide, tricalcium phosphate, high oleic sunflower oil).
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Breast, Diced
¾ cup
Parboiled Rice
170 g
Green Beans
1 unit(s)
Yellow Onion
½ tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Peanuts, Triticale, Tree nuts, Sesame, Soy, Wheat, Milk, Sulphites, Mustard)
2 unit(s)
Cream Cheese
(Contains Milk)
½ unit(s)
Honey
1 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
0.13 tsp
Pepper*
0.13 tsp
Salt*
1 tbsp
Oil*
2 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
- Add rice, half the garlic salt and 1 tbsp (2 tbsp) butter to boiling water then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 18-20 min.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, peel, then cut half the onion into 1/4-inch pieces. Cut remaining onion into 1/4-inch slices.
- Trim green beans.
- Add green beans, sliced onions and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine.
- Roast veggies in the middle of the oven, stirring halfway until tender-crisp and lightly golden, 14-16 min. **
- While veggies roast, pat chicken dry with paper towels. Season with remaining garlic salt and pepper.
- Heat a large non-stick pan over medium-high.
- When pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook until golden-brown, 3-4 min per side. (NOTE: Chicken will finish cooking in step 5.)
- Remove from heat, then transfer chicken to a plate.
- Reheat the same pan over medium-low.
- Add 1 tbsp (2 tbsp) butter, then swirl the pan until melted, 30 sec.
- Add chopped onions. Cook, stirring occasionally, until golden-brown 2-3 min.
- Add half the Cream Sauce Spice Blend (use all for 4 ppl), then stir to coat.
- Slowly add 3/4 cup (1 1/4 cups) water. Cook, stirring often, until water is fully incorporated and sauce is smooth, 30 sec.
- Add cream cheese, mustard and half the honey (use all for 4 ppl). Cook, whisking often until sauce is smooth.
- Add chicken, along with any juices from the plate, to the pan with sauce. Stir to coat, then bring to a simmer over med-high. Cook, stirring occasionally, until sauce has thickened and chicken is cooked through, 2-3 min.**
- Season with salt and pepper.
- Fluff rice with a fork, then season with salt and pepper.
- Divide rice, veggies and chicken between plates.
- Spoon any remaining sauce from the pan over chicken and rice.
