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One pan honey mustard chicken

One pan honey mustard chicken

4 serves

15 m

30 m

See the recipe for serves 2 here


Ingredients

  • 2 tablespoons honey
  • 1 tablespoon wholegrain mustard
  • 1 tablespoon Worcestershire sauce
  • 1 clove garlic, crushed
  • 1½ tablespoons olive oil
  • 500 g chicken tenderloins, fat trimmed
  • 600 g sweet potatoes, cut into 1 cm-thick slices
  • 1 red onion, cut into thin wedges
  • 4 (350 g) fresh corn cobbettes
  • 250 g cherry tomatoes
  • 1 bunch asparagus, trimmed
  • 60 g reduced fat feta cheese, crumbled

Method

Step 1

To made marinade, mix honey, mustard, Worcestershire sauce, garlic and 1 tablespoon olive oil in a large shallow dish. Add chicken. Turn to coat evenly. Cover and refrigerate for 15 minutes.

Step 2

Meanwhile, place sweet potato and onion in a large roasting pan. Drizzle with remaining ½ tablespoon oil. Toss well, then spread evenly over base of pan. Season with freshly ground pepper. Bake in a preheated 220 °C oven (fan-forced) for 15 minutes.

Step 3

Remove pan from oven. Add marinated chicken pieces and corn, distributing evenly in hot pan. Scatter cherry tomatoes and asparagus over top and spoon over any remaining marinade.

Step 4

Return pan to same oven. Bake for a further 15 minutes, or until chicken is cooked and vegetables are tender. Remove from oven. Sprinkle with feta. Season with freshly ground pepper.

Tips

  • Chicken can be marinated in honey mustard mixture 1 day ahead. Keep covered in the fridge until ready to cook.
  • Fresh corn cobbettes are available from the fruit and vegetable section in major supermarkets.
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Making this recipe for more people? Check out this recipe with ingredients for four serves.

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