Getting the balance right between sweet & sharp can send your palate on a mouthwatering merry-go-round. Start this exciting culinary ride with a honey-mustard coated chicken breast, continue with a creamy feta & greens salad with a raspberry vinegar-honey dressing and end on a high note of crispy paprika potatoes.
Honey-mustard Chicken & Crispy Potatoes
Honey-mustard Chicken & Crispy Potatoes
with a fresh side salad
Hands on Time: 15 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Bell Pepper
- Chicken
- Cucumber
- Danish-style Feta
- Dressing
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Honey-mustard
- Potato Chunks
- Pumpkin Seeds
- Salad Leaves
- Smoked Paprika
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
PAPRIKA POTATOES
Coat the potato pieces in oil, the paprika, and season. Air fry at 200°C until crispy, 15-20 minutes (shifting halfway). Alternatively, preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil, the paprika, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
HONEY-MUSTARD CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. In the final minute, baste with the honey-mustard. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FETA & BELL PEPPER SALAD
In a bowl, combine the dressing and a drizzle of olive oil. Add the shredded leaves, the seeds, the diced cucumber, the drained feta, the pepper strips, and seasoning.
DISH UP DINNER
Plate up the honey-mustard chicken. Side with the paprika potatoes and the fresh salad.
Potato Chunks - 200g
Smoked Paprika - 10ml
Dressing - 20ml
Honey-mustard - 30ml
Free-range Chicken Breast - 1
Salad Leaves - 20g
Pumpkin Seeds - 10g
Cucumber - 50g
Danish-style Feta - 30g
Bell Pepper - 1
PAPRIKA POTATOES
Coat the potato pieces in oil, the paprika, and season. Air fry at 200°C until crispy, 15-20 minutes (shifting halfway). Alternatively, preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil, the paprika, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
HONEY-MUSTARD CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. In the final minute, baste with the honey-mustard. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FETA & BELL PEPPER SALAD
In a bowl, combine the dressing and a drizzle of olive oil. Add the shredded leaves, the seeds, the diced cucumber, the drained feta, the pepper strips, and seasoning.
DISH UP DINNER
Plate up the honey-mustard chicken. Side with the paprika potatoes and the fresh salad.
Potato Chunks - 400g
Smoked Paprika - 20ml
Dressing - 40ml
Honey-mustard - 60ml
Free-range Chicken Breasts - 2
Salad Leaves - 40g
Pumpkin Seeds - 20g
Cucumber - 100g
Danish-style Feta - 60g
Bell Pepper - 1
PAPRIKA POTATOES
Coat the potato pieces in oil, the paprika, and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Alternatively, preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil, the paprika, and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
HONEY-MUSTARD CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. In the final minute, baste with the honey-mustard. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FETA & BELL PEPPER SALAD
In a bowl, combine the dressing and a drizzle of olive oil. Add the shredded leaves, the seeds, the diced cucumber, the drained feta, the pepper strips, and seasoning.
DISH UP DINNER
Plate up the honey-mustard chicken. Side with the paprika potatoes and the fresh salad.
Potato Chunks - 600g
Smoked Paprika - 30ml
Dressing - 60ml
Honey-mustard - 90ml
Free-range Chicken Breasts - 3
Salad Leaves - 60g
Pumpkin Seeds - 30g
Cucumber - 150g
Danish-style Feta - 90g
Bell Pepper - 1
PAPRIKA POTATOES
Coat the potato pieces in oil, the paprika, and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Alternatively, preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil, the paprika, and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
HONEY-MUSTARD CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. In the final minute, baste with the honey-mustard. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FETA & BELL PEPPER SALAD
In a bowl, combine the dressing and a drizzle of olive oil. Add the shredded leaves, the seeds, the diced cucumber, the drained feta, the pepper strips, and seasoning.
DISH UP DINNER
Plate up the honey-mustard chicken. Side with the paprika potatoes and the fresh salad.
Potato Chunks - 800g
Smoked Paprika - 40ml
Dressing - 80ml
Honey-mustard - 120ml
Free-range Chicken Breasts - 4
Salad Leaves - 80g
Pumpkin Seeds - 40g
Cucumber - 200g
Danish-style Feta - 125g
Bell Pepper - 1
Woolies Products in this dish
