Honey Mustard Chicken is another of my favourite ‘easy teas’. It uses mainly store cupboard ingredients and is ready in less than 15 minutes.
The recipe here is for two, but it is so easy to change it for a family meal or make it just for one. This is one of those dishes that my kids love so I often make it when I want a simple and healthy family dinner.
I serve this with new potatoes in the summer, or a jacket potato or rice in the winter. Add some green vegetables like broccoli too as it goes really well with the amazing dressing/sauce.
The dish looks really pleasing when finished and is great for guests – unexpected or otherwise!
Honey Mustard Chicken is unusual as all the flavours come from the dressing that you add after cooking. Just make sure you give it that two minutes rest to allow the flavours to develop. For me that means putting it in the serving dish before calling everyone for dinner – simples!
Honey Mustard Chicken
Serves 2 • Ready in 15 mins
juice of 1 lemon (4 cals)
1 tsp balsamic vinegar (5 cals)
1 tsp runny honey (23 cals)
2 tsp wholegrain mustard (22 cals)
salt and freshly ground black pepper
1 tsp olive oil (27 cals)
1 heaped tsp (10g or 1/3 oz) butter (74 cals)
2 cloves garlic, whole, skin on (8 cals)
2 × 150g (5oz) chicken breast, cut in half (318 cals)
2 sprigs rosemary (optional)
• Begin by preparing your serving dish. Put the lemon juice, vinegar, honey, mustard and salt and pepper in the dish and whisk together with a fork. Set aside.
• Heat the olive oil in a frying pan (skillet) over a medium–high heat. When hot, add the chicken pieces, garlic and rosemary. Fry for 8-12 minutes, turning once, until golden and cooked through. Add the butter for the last 2-3 minutes. As soon as the chicken is cooked, transfer it to the serving dish and toss in the dressing.
• Lightly crush the cooked garlic with the back of a fork. Add the garlic and any remaining juices from the pan to the serving dish.
• Leave the dish for 2 minutes before serving to allow the flavours to combine.