Creamy mustard chicken
Ready in around 25 mins
- Energy: 1901kj (455Kcal)
- Protein: 43g
- Carbohydrate: 29g
- Fat: 17g
- Contains: Milk, Sulphites
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BEFORE COOKING:
Preheat oven to 210⁰c (fan bake).
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1. TO COOK THE KUMARA:
Line an oven tray with baking paper. Arrange steamed kumara on the tray. Spray with oil and season with salt. Bake in the oven for 20-25 mins or until golden around the edges.
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2. TO PREPARE THE VEGETABLES AND CHICKEN:
Trim the ends off the green beans and cut in half. Thinly slice the mushrooms. Finely slice the spring onion. Remove the free-range chicken breast from its packaging and pat dry with paper towel. Slice the chicken into ½ cm thick strips.
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3. TO COOK THE CREAMY MUSTARD CHICKEN AND VEGETABLES:
Spray oil into a non-stick frying pan and place over a medium-high heat. Once hot add the chicken strips and brown on each side for 2 mins. Remove from the pan and set aside in a bowl. Add the beans to the pan and cook for 2-3 mins. Add the spring onion and mushrooms to the pan and cook for 3 mins. Turn the heat to low, return the chicken to the pan and pour over the creamy mustard sauce. Stir to combine and cook for 1-2 mins or until chicken is cooked through. Fold in the baby spinach and remove from the heat. Season with salt and pepper to taste.
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TO SERVE:
Arrange roasted kumara onto a plate, top with chicken and vegetables. Pour over any remaining creamy mustard sauce from the pan.
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- 1 pack of free-range chicken breasts
- 1 pack of steamed kumara
- 1 pot of creamy mustard sauce
- 1 bag of green beans
- 1 bag of baby spinach
- 1 bag of mushrooms
- 1 spring onion
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