Creamy Honey-Mustard Chicken
with Garlic Rice and Veggies
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 peas. Dig in!
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 Tenders
¾ cup
Parboiled Rice
200 g
Zucchini
170 g
Carrot
113 g
Yellow Onion
½ tbsp
Cream Sauce Spice Blend
(Contains Wheat)
43 g
Cream Cheese
(Contains Milk)
½ tbsp
Honey
1 tbsp
Whole Grain Mustard
(Contains Mustard)
1 tsp
Garlic Salt
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425˚F. Wash and dry all produce. Add half the garlic salt, 1 1/4 cups (2 1/2 cups) water and 1 tbsp (2 tbsp) butter to a medium pot. Cover and bring to a boil over high heat.Once boiling, add rice, 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.Halve zucchini lengthwise, then cut into 1/2-inch half-moons.Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.Add carrots, zucchini, 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 bottom of the oven, stirring halfway, until tender-crisp and lightly golden, 12-16 min.
Meanwhile, heat a large non-stick pan over medium-high heat.While the pan heats, pat chicken dry with paper towels. Season with remaining garlic salt and pepper.When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Reduce heat to medium, then cook until golden-brown, 2-3 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, 1-2 min.Add half the Cream Sauce Spice Blend (use all for 4 ppl), then stir to coat onions. 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 and simmering gently, 1-2 min.
Add chicken, along with any juices from the plate, to the pan with sauce. Stir to coat, then bring to a simmer. Cook, stirring occasionally, until sauce has thickened and chicken is cooked through , 2-3 min**. Season with salt and pepper, to taste.
Fluff rice with a fork.Divide rice and veggies between plates.Top rice with chicken.Spoon any remaining sauce from the pan over chicken.
