Sign up now and get 40% off your first basket! New clients only. Redeem offer
Dairy Free
Gluten Free

Honey-Mustard Chicken Skewers

with Roasted Potatoes & End-of-Summer Salad

Cooking time

30 minutes

Servings

2/4

Calories

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 thighs
  • 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
Peeler
Sheet pan
Olive oil
Oil
Salt & pepper
Parchment paper
Total Fat
34 g
Saturated Fat
5 g
Sodium
910 mg
Total Carbs
60 g
Sugars
19 g
Protein
44 g
Fibres
8 g
Preparation
a picture
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.
a picture
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.
a picture
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.
a picture
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.
a picture
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.