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Creamy mustard chicken

with green beans and roasted kumara

Ready in around 25 mins

RECIPE FACT:
This dish contains three big servings of non-starchy vegetables. Plus, healthy carbs in the form in form of kumara.
Nutritional Info:
  • Energy: 1901kj (455Kcal)
  • Protein: 43g
  • Carbohydrate: 29g
  • Fat: 17g
  • Contains: Milk, Sulphites
Serving Amount:
Serves 1 person
Cooking Instructions:
  • BEFORE COOKING:

    Preheat oven to 210⁰c (fan bake).

  • 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.

  • 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.

  • 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.

  • TO SERVE:

    Arrange roasted kumara onto a plate, top with chicken and vegetables. Pour over any remaining creamy mustard sauce from the pan.

Ingredients In your box:
  • 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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