Honey and Mustard Chicken with Potato Salad and Asparagus

Honey and Mustard Chicken with Potato Salad and Asparagus

Ready in 35 minutes Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, October 14, 2018.


Potato Salad

  • 600g baby potatoes
  • 1 Tbsp mint
  • 1 courgette
  • 250g frozen peas
  • ½ punnet cherry tomatoes
  • ¼ cup mayonnaise

Honey Mustard Chicken

  • 1 pack chicken breasts
  • 1 Tbsp wholegrain mustard (optional)
  • 1 Tbsp honey

To Serve

  • 1 bunch asparagus

Have Handy

  • Oil


  1. Cook potatoes Preheat oven to 230ºC. Dice potatoes 2cm and add to a medium pot. Cover with hot tap water and season. Remove mint leaves from stalk and add stalks to pot with potatoes. Cover with a lid and cook for about 25 minutes, or until tender.
  2. Prep veggies Cut courgette in half lengthways and slice 1cm; cut cherry tomatoes in half; roughly chop mint and set aside for serving.
  3. Potato salad Add peas and courgette to pot with potatoes for final 2 minutes of cook time, until greens are bright green and tender. Drain well and discard mint stalk. Transfer to a large bowl along with tomatoes and mayonnaise. Toss to combine and season to taste.
  4. Prep and marinate chicken Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Place in a medium bowl with mustard, honey and a drizzle of oil. Season and mix to coat.
  5. Cook chicken and asparagus Trim asparagus and toss with a drizzle of oil on a lined oven tray. Season. Place chicken beside asparagus on tray and cook for 10-12 minutes, or until chicken is cooked through and asparagus is tender. Thickly slice chicken before serving.
  6. To serve Divide warm potato salad and asparagus between plates, top with sliced chicken and sprinkle over mint (optional adults).

Nutritional Information

Energy 2156 kj
515 kcal
Protein 34.6g
Carbohydrate 30.0g
Fat 27.8g