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/s
- Free-range Chicken Breasts
- Potato Chunks
- Pumpkin Seeds
- Salad Leaves
- Smoked Paprika
- UCOOK Honey Mustard Dressing
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Seasoning (salt & pepper)
PAPRIKA POTATOES
Coat the potato in oil, 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 on a roasting tray. Coat in oil, 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 salad leaves, the seeds, the Cucumber, the feta, the pepper strips, and seasoning.
DISH UP DINNER
Plate up the honey-mustard Chicken. Side with the paprika potatoes and the fresh salad.
PAPRIKA POTATOES
Coat the potato in oil, 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 on a roasting tray. Coat in oil, 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 salad leaves, the seeds, the Cucumber, the feta, the pepper strips, and seasoning.
DISH UP DINNER
Plate up the honey-mustard Chicken. Side with the paprika potatoes and the fresh salad.
PAPRIKA POTATOES
Coat the potato in oil, 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 on a roasting tray. Coat in oil, 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 salad leaves, the seeds, the Cucumber, the feta, the pepper strips, and seasoning.
DISH UP DINNER
Plate up the honey-mustard Chicken. Side with the paprika potatoes and the fresh salad.
PAPRIKA POTATOES
Coat the potato in oil, 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 on a roasting tray. Coat in oil, 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 salad leaves, the seeds, the Cucumber, the feta, the pepper strips, and seasoning.
DISH UP DINNER
Plate up the honey-mustard Chicken. Side with the paprika potatoes and the fresh salad.
Frequently Asked Questions
What is the preparation time for Honey-mustard Chicken & Crispy Potatoes?
The preparation time for Honey-mustard Chicken & Crispy Potatoes with a fresh side salad is between 15 and 25 minutes.
What is the total time required to make Honey-mustard Chicken & Crispy Potatoes with a fresh side salad?
The total time required to make Honey-mustard Chicken & Crispy Potatoes with a fresh side salad is between 20 and 25 minutes.
How many servings does Honey-mustard Chicken & Crispy Potatoes provide?
4 servings
What are the main ingredients in Honey-mustard Chicken & Crispy Potatoes?
Bell Pepper, Chicken, Cucumber, Danish-style Feta, Dressing, Free-range Chicken Breast/s, Free-range Chicken Breasts, Potato Chunks, Pumpkin Seeds, Salad Leaves, Smoked Paprika, UCOOK Honey Mustard Dressing
What is the nutritional information of Honey-mustard Chicken & Crispy Potatoes?
Calories: 671, Carbs: 64 grams, Fat: grams, Protein: 51.1 grams, Sugar: 24.6 grams, Salt: 774 grams
How do I prepare Honey-mustard Chicken & Crispy Potatoes?
DISH UP DINNER: Plate up the honey-mustard chicken. Side with the paprika potatoes and the fresh salad. FETA & BELL PEPPER SALAD: In a bowl, combine the dressing and a drizzle of olive oil. Add the salad leaves, the seeds, the cucumber, the feta, the pepper strips, and seasoning. 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. PAPRIKA POTATOES: Coat the potato in oil, 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 on a roasting tray. Coat in oil, paprika, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
What should be prepared from my kitchen to make Honey-mustard Chicken & Crispy Potatoes?
Bell Pepper, Chicken, Cucumber, Danish-style Feta, Dressing, Free-range Chicken Breast/s, Free-range Chicken Breasts, Potato Chunks, Pumpkin Seeds, Salad Leaves, Smoked Paprika, UCOOK Honey Mustard Dressing
How many calories does Honey-mustard Chicken & Crispy Potatoes have?
671 calories
How much fat content does Honey-mustard Chicken & Crispy Potatoes have?
grams
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