Honey mustard chicken with herb salad

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olive magazine

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Recipe by olive magazine

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1. Mix the honey and mustard together, season and brush all over the chicken breasts. Grill the chicken for 5 minutes each side, until golden and cooked through, rest for 5 minutes then slice.
2. Divide the salad, tomatoes and chicken between 2 plates. Whisk together the oil and balsamic and drizzle over.

Per serving

321 kcalories, protein 35.1g, carbohydrate 15.3g, fat 13.7 g, saturated fat 2.1g, fibre 1.3g, salt 0.55 g

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• flash

  08 July 2008

  flash rated and commented on this recipe

  

  I made this at the weekend for a friend. It was really simple, and delicious. She took home the recipe! I found there was too much marinade so I poured the remainder into the dressing which tied it all together nicely. I also added avocado.

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Ingredients

• 2 tbsp clear honey
• 1 tbsp wholegrain mustard
• 2 chicken breasts , skinless
• 1 bag herb salad
• 100g cherry tomatoes , halved
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar

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Difficulty and servings

Serves 2

Preperation and cooking times

Ingredients

• 2 tbsp clear honey
• 1 tbsp wholegrain mustard
• 2 chicken breasts , skinless
• 1 bag herb salad
• 100g cherry tomatoes , halved
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar

Per serving

321 kcalories, protein 35.1g, carbohydrate 15.3g, fat 13.7 g, saturated fat 2.1g, fibre 1.3g, salt 0.55 g

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