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Dairy Free

Honey-Mustard Chicken Skewers

with Roasted Potatoes & End-of-Summer Salad

Cooking time

30 minutes




730 /serving

Honey-mustard is the indisputable king of dipping sauces—we knew this as children, back when chicken nuggets were our favourite food, and we know it now. Tonight, you’ll be marinating chicken skewers in this sweet-tangy sauce before letting them sizzle in the pan. Serve the poultry with a wonderfully seasonal late-summer salad of delicious beets and red curly leaf lettuce, with spiced roasted potatoes on the side.

We will send you:

  • 320g Chopped chicken breasts
  • 450g Potatoes
  • 1 Bunch of parsley
  • 225g Beets
  • 1 Head of lettuce
  • 30ml Red wine vinegar
  • 45ml Honey mustard
  • 4 Bamboo skewers
  • 10g Roasted garlic & red pepper spice blend (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, Cayenne pepper)

Contains: Gluten, Mustard, Sulphites, Wheat

You will need:

Large grill pan
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Total Fat
34 g
Saturated Fat
5 g
910 mg
Total Carbs
60 g
19 g
44 g
8 g
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Roast the potatoes
Preheat the oven to 450°F. Cut the potatoes into bite-sized pieces. On a lined sheet pan, toss the potatoes with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 20 to 25 minutes, until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
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Mise en place
While the potatoes roast, place the wooden skewers in a shallow bowl and cover with water. Roughly chop the lettuce, discarding the root end. Peel and julienne the beets. Finely chop the parsley leaves and stems. Pat the chicken dry with a paper towel. In a bowl, combine the chicken, ½ the vinegar and ½ the honey mustard; season with the remaining spice blend and S&P. Toss to combine.
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Cook the chicken
In a large grill pan (or large nonstick pan), heat a drizzle of oil on medium-high. Thread the chicken pieces onto the skewers (drain before using), leaving about an inch free at the ends. Place the skewers* in the pan and cook, 3 to 4 minutes per side on all four sides until browned and cooked through.
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Make the salad
In a large bowl, combine the remaining honey mustard, remaining vinegar and 3 tbsp olive oil (double for 4 portions); season with S&P. Add the lettuce, beets and ½ the parsley. Toss to combine thoroughly.
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Plate your dish
Divide the finished chicken skewers, potatoes and salad between your plates. Garnish the chicken and potatoes with the remaining parsley. Bon appétit!

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