Air Fryer Honey-Mustard Chicken Breasts
with Creamy Kohlrabi Slaw & Buttered Potatoes
Cooking time
20 minutes
Servings
2/4
Calories
810 /serving
Looking for a midweek meal that’s a total picnic? A brushing of honey mustard seals the deal on chicken breasts, air-fried to juiciest golden brown (with less oil and less mess than traditional frying techniques). The natural accompaniment is a creamy dill slaw, and this one showcases the moist crunch of kohlrabi, a lesser-known veg we’re happy to highlight. Buttered potatoes complete the spread in classic style.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 450g Baby potatoes
- 150g Shredded cabbage
- 1 Bunch of dill
- 1 Kohlrabi
- 30ml Apple cider vinegar
- 15ml Whole-grain mustard
- 7g Honey
- 86ml Sour cream
- 10g Up the Steaks spices (garlic salt, garlic, black pepper, mustard, onion, coriander, dill, cayenne pepper)
Contains: Milk, Mustard, Sulphites
You will need:
Medium pot
Strainer
Peeler
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Air Fryer
Basting brush
Total Fat
45 g
Saturated Fat
15 g
Sodium
920 mg
Total Carb
56 g
Sugars
13 g
Protein
49 g
Fibre
8 g
Preparation
Boil the potatoes
Preheat the air fryer to 400°F. Lightly oil the basket. Medium-dice the potatoes. Place in a medium pot and cover with salted water. Bring to a boil and reduce the heat to medium. Boil, 14 to 18 min., until tender. Drain, return to the pot and add ⅓ of the spices, 2 tbsp butter (double for 4 portions) and S&P.
Fry the chicken
Meanwhile, in a small bowl, combine the honey and ½ the mustard. Pat the chicken dry with paper towel and rub with a drizzle of oil; season with the remaining spices. Place the chicken* in the air fryer basket and lightly brush or spray with oil. Fry, 13 to 15 min., until browned and cooked through. In the final 5 min., brush with the honey-mustard.
Mise en place
Meanwhile, peel and cut the kohlrabi into matchsticks (or thinly slice). Roughly chop the dill stems and fronds. In a second small bowl, combine the sour cream, dill, remaining mustard and S&P.
Make the slaw
In a large bowl, combine vinegar, ½ the dill sour cream and 2 tbsp oil (double for 4 portions). Add the cabbage, kohlrabi and S&P; toss well.
Plate your dish
Divide the potatoes, chicken (slice beforehand if desired) and slaw between your plates. Serve the remaining dill sour cream on the side. Bon appétit!
Adopt Richard
$5 from every puppet sold will go to Second Harvest, an organization that connects surplus food with charities.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
