Method

Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C.

Washing Instruction

Wash your hands, courgette and baby potatoes well.

Gino's Tip

Once you've added your DailyDish Honey and Mustard Glaze allow it to become slightly sticky before coating your chicken breasts in it.

Step 1 - Baby Potatoes

Cook your halved baby potatoes in a medium saucepan of salted water for 12-15 minutes. Drain through a colander once done.

Step 2 - Roast Veggies

Place your chunked butternut, courgette rounds and chunked red onion on an oven tray lined with baking sheet/parchment. Drizzle with olive oil and season with salt and pepper. Cover with foil and place in the oven for 10-12 minutes. Remove the foil and cook for a further 10-12 minutes until lightly browned and tender. Once your roast veggies are done, toss together with your baby potatoes and butter. Season to taste with salt and pepper.

Step 3 - Honey and Mustard Chicken - See Gino's Tip

Season your chicken with salt and pepper. Place a large frying pan over med-high heat. Add a glug of olive oil and fry your chicken breasts for 2 minutes on each side until they've had 6-8 minutes cooking time in total. Transfer to a serving dish and add your DailyDish Honey and Mustard Glaze to the pan. As soon as it bubbles vigorously; return the chicken to the pan and coat in the sauce.

To serve

Divide your roast veggie and baby potato mixture amongst your servings and top with your honey and mustard chicken, whole or sliced. Enjoy!