One pan honey mustard chicken (for two)
2 serves
15 m
30 m
Ingredients
- 1 tablespoon honey
- 2 teaspoons wholegrain mustard
- 2 teaspoons Worcestershire sauce
- 1 small clove garlic, crushed
- 3 teaspoons olive oil
- 250 g chicken tenderloins, fat trimmed
- 300 g sweet potato, cut into 1 cm-thick slices
- ½ red onion, cut into thin wedges
- 2 (175 g) fresh corn cobbettes
- 125 g cherry tomatoes
- ½ bunch asparagus, trimmed
- 30 g reduced fat feta cheese, crumbled
Method
Step 1
Mix honey, mustard, Worcestershire sauce, garlic and 2 teaspoons 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 medium roasting pan. Drizzle with remaining 1 teaspoon 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 honey mustard mixture.
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.Â
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.
