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Herb-Crusted Honey-Mustard Chicken
with Kale and Roasted Sweet Potato Salad
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.
Ingredients
4
Chicken Breasts
2 tsp
Honey
1 tbsp
Dijon Mustard
(Contains Mustard, Sulphites)
¼ cup
Italian Breadcrumbs
(Contains Milk, Sesame, Soy, Gluten, Sulphites)
1 tbsp
Italian Seasoning
(Contains Sulphites)
2 tbsp
Balsamic Vinegar
(Contains Sulphites)
680 g
Sweet Potato
113 g
Kale Slaw Mix
28 g
Seed Blend
Not included in your delivery
1 tsp
Sugar*
5.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
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.
