Honey Mustard Chicken Breast With Greens
The best part about preparing chicken en papillote (meaning in a closed parcel) is that after cooking, you'll add those warm honey mustard juices to your dressing for added flavour. Delicious!
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Pepper, Salt (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Before you start cooking, take your chicken out of the fridge, open the packet and let it air
Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle
Cut your waxy potatoes (skins on) into wedges
Trim, then cut your green beans in half
Combine your honey and wholegrain mustard in a large bowl and season generously with salt and pepper – this is your honey mustard mixture
Chop each chicken breast portion[s] into thirds
Add the chicken breast pieces to the honey mustard mixture and give everything a good mix up
Heat a large, wide-based pan (preferably non-stick) over a high heat
Once hot, add the coated chicken breast pieces to the pan, shaking any excess honey mustard mixture back into the bowl
Cook for 3 min on each side or until lightly browned
Cut 2 pieces of tin foil approx. the size of a sheet of A3 paper
Tip: Doubling up prevents leakages!
Lay the browned chicken in the middle of the foil and pour the reserved honey mustard mixture all over the chicken
Scrunch the edges of the foil around the chicken to form a sealed parcel (or two!) and place on a baking tray
Place the tray in the oven for 15-20 min or until the chicken is cooked through (no pink meat!) – this is your honey mustard chicken breast
While the chicken is in the oven, trim, then finely slice your spring onion[s]
Add the potato wedges to a pot of plenty of boiled water with a pinch of salt and bring to the boil over a high heat
Once boiling, cook for an initial 10 min, then add the green beans to the pot and cook for a further 5 min or until everything is tender
Once done, drain everything and add your cider vinegar, a drizzle of olive oil and the sliced spring onion
Season generously with salt and pepper and give everything a good mix up
Wash your salad and pat dry with kitchen paper
Transfer the honey mustard chicken breast to serving plates and reserve the warm honey mustard cooking juices
Mix the salad with half of the warm honey mustard cooking juices (save the rest for later!) in a medium bowl
Serve the honey mustard chicken breast with the remaining honey mustard cooking juices spooned over
Serve the dressed salad and potatoes to the side
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (mustard).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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