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Honey-Mustard Chicken Breasts

with Roasted Broccoli & Almond Salad

Cooking time

20 minutes

Servings

2/4

Calories

590 /serving

A luscious coating of whole-grain mustard and honey (used sparingly in most paleo diets) gives chicken breasts an extra-special sheen. You’ll avoid carby sides in favour of a copious and crisp salad, built from shredded cabbage, spice-roasted broccoli and toasted almonds for crunch.

We will send you:

  • 2 Canadian-raised chicken breasts (air chilled)
  • 150g Shredded cabbage
  • 15ml Minced garlic
  • 300g Broccoli florets
  • 7g Honey
  • 30ml Apple cider vinegar
  • 30ml Whole-grain mustard
  • 25g Almonds
  • 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)

Contains: Almonds • Mustard • Sulphites

You will need:

Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
34 g
Saturated Fat
4 g
Sodium
1090 mg
Total Carb
24 g
Sugars
9 g
Protein
47 g
Fibre
7 g
Preparation
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Roast the broccoli

  • Preheat the oven to 450°F.

  • On a lined sheet pan, toss the broccoli (halve if large) with a drizzle of oil, ½ the spices and S&P.

  • Roast, stirring halfway, 14 to 18 min., until tender.

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Toast the almonds

  • Meanwhile, heat a medium, dry pan on medium.

  • Add the almonds (roughly chop if whole) and toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant.

  • Transfer to a bowl and reserve the pan.


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Cook the chicken

  • Pat the chicken dry; season with the remaining spices and S&P.

  • In the reserved pan, heat a drizzle of oil on medium-high.

  • Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.

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Make the sauce

  • Meanwhile, in a small bowl, combine the honey, mustard, garlic (start with ½), vinegar and S&P.


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Coat the chicken

  • To the pan, add ½ the sauce and 1 tbsp water (double for 4 portions).

  • Cook, spooning the sauce over, 1 to 2 min., until coated.

  • Transfer to a cutting board and let rest before slicing.

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Make the salad & serve

  • In a large bowl, combine the remaining sauce, 2 tbsp oil (double for 4 portions) and S&P.

  • Add the cabbage, broccoli and almonds; toss well.

  • Divide the chicken and salad between your plates. Bon appétit!


*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.