Honey and Mustard Chicken

Recipe tags

• Family Favourite
• Dinner

Ingredients

• 600 g Mini Chicken Breast Fillets
• 900 g White Potatoes
• 4 tbsp Honey
• 8 tsp Wholegrain Mustard
• 1 tsp Turmeric
• 7 tbsp White Wine Vinegar
• 2 tbsp Sunflower Oil
• 1 pinch Salt
• 1 pinch Pepper
• 200 g Carrots
• 0.5 head Broccoli
• 2 tbsp Olive Oil

Method

1. Prepare the potatoes by peeling and chopping them into 2-3cm cubes. Use kitchen towel to dry them and add into the air fryer basket. Drizzle over 1 tbsp olive oil and season with salt and pepper. Toss them in the air fryer basket until nice and evenly coated then air fry on 180 degrees for 35 minutes, turning regularly.
2. Pre-heat the oven to 180 degrees.
3. In an oven proof dish make the sauce by mixing together the honey, mustard, white wine vinegar, turmeric, oil, salt and pepper. Add the mini chicken fillets and cover with the sauce. Place in the oven for 30 minutes.
4. Peel and chop the carrots and chop the broccoli into small florets.
5. When there is only 7 minutes left, boil the carrots and broccoli.
6. Serve the chicken, potatoes and vegetables together when ready.

Notes

• Honey and mustard chicken is an easy, feel-good dinner with tender chicken coated in a deliciously sweet and tangy sauce that always goes down well.

Tips

• For more tastier seasoned potatoes, sprinkle some garlic powder and dried rosemary before air frying and toss to evenly coat.

Swaps and substitutes

• You can serve with mashed potatoes or even rice if you wish.

Equipment and cleaning

• If you don't have an air fryer you can use the oven for the potatoes, just increase the cooking time by 5-10 minutes.

No-waste tips

• If you have broccoli to spare why not look at other recipes with broccoli or add as a side to another dish in the week.