Honey-Mustard Chicken
with Creamy Kohlrabi Slaw & Buttered Potatoes
Cooking time
20 minutes
Servings
2/4
Calories
760 /serving
Looking for a midweek picnic? A brushing of honey mustard seals the deal on chicken breasts. 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)
- 14g Dill
- 150g Shredded cabbage
- 1 Kohlrabi
- 450g Baby potatoes
- 15ml Whole-grain mustard
- 7g Honey
- 30ml Apple cider vinegar
- 86ml Sour cream
- 10g Up the Steaks spices (garlic salt (salt, granulated garlic, canola oil, cellulose), garlic, black pepper, mustard, onion, yeast extract, sea salt, coriander seeds, dill seeds, canola oil, crushed chili)
Contains: Milk • Mustard • Sulphites
You will need:
Basting brush
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
Air fryer
Total Fat
40 g
Saturated Fat
14 g
Sodium
920 mg
Total Carb
54 g
Sugars
13 g
Protein
47 g
Fibre
9 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 and rub with a drizzle of oil; season with the remaining spices.
- Place the chicken* in the air fryer and lightly brush or spray with oil.
- Fry, 13 to 15 min., until browned and cooked through.
- In the last 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 the 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!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
