This Honey Mustard Chicken recipe is a #HubSquad submission from one of our lovely members Jodie Clark! We didn’t change much, we just suggested a serving of vegetables on the side for a whole food-based and plate-modelled meal. We’ve also added the nutritional content. Thanks for sharing Jodie!
Honey Mustard Chicken
Recipe Serves 4 people
Ingredients
- 250 g potato, sweet peeled and cut into chunks
- 2 potato, small peeled and cut into chunks
- 2 carrot peeled and chopped
- 600 g chicken, breast or thigh
- ⅓ cup honey
- ⅓ cup vinegar, rice wine
- 2 tbsp soy sauce
- 2 tbsp mustard, wholegrain
- 2 tbsp milk, any
- ½ tsp thyme, dried
- salt and pepper
- 2 cups beans, green or other green vegetables
Instructions
- Pre-heat oven to 180° celsius.
- To make the marinade mix honey, vinegar, soy sauce and mustard together.
- Cut chicken into tenderloins. Pour the marinade over the chicken and marinate for 3 hours or overnight, or not at all if you're making it at 5:30pm.
- Place the marinated chicken on an oven tray lined with baking paper.
- Bake the chicken in the oven for 10-15 mins or until cooked through, careful not to let the chicken overcook as it will dry out. Let the cooked chicken rest covered for at least 5 minutes.
- Meanwhile boil the potato, sweet potato and carrot for 20 minutes.
- Mash vegetables with milk, salt, pepper and thyme.
- Serve chicken over mashed potato with side of steamed greens.
Tried this recipe?Let us know how it was!
