Honey Mustard Chicken with Potato Salad  & Roasted Broccoli
Great for Grilling

Honey Mustard Chicken

with Potato Salad & Roasted Broccoli

40 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

The easy sauce for our chicken thighs calls on the classic sweet-sharp pairing of honey and Dijon mustard. It’s a comforting match for creamy potato salad and roasted broccoli, dressed with tangy pepper relish.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients & make the pepper relish:
1 Prepare the ingredients & make the pepper relish:

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut into small florets. Large dice the potatoes. Halve the celery lengthwise, then thinly slice crosswise. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Thinly slice the chives. Roughly chop the peppers and almonds. Peel and finely chop the shallot to get 2 tablespoons (you may have extra). In a bowl, combine the chopped peppers and almonds, half the chopped shallot, and 2 tablespoons of olive oil; season with salt and pepper. 

Roast & dress the broccoli:
2 Roast & dress the broccoli:

Place the broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl. Add the pepper relish and stir to combine. Season with salt and pepper to taste.

Make the dressing:
3 Make the dressing:

While the broccoli roasts, in a bowl, combine the mayonnaisesweet pickle relishverjusremaining chopped shallot2 tablespoons of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper.

Cook & dress the potatoes:
4 Cook & dress the potatoes:

While the broccoli continues to roast, add the diced potatoes to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the sliced celery and dressing. Stir to combine; season with salt and pepper to taste. 

Cook the chicken:
5 Cook the chicken:

STOVE: Pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 8 minutes per side, or until browned and cooked through. Transfer to a plate.
GRILL: Pat the chicken dry with paper towels. Drizzle with 1 tablespoon of olive oil and season with salt and pepper on both sides. Grill the seasoned chicken 7 to 8 minutes per side, or until browned and cooked through. Transfer to a plate.

Make the honey mustard & serve your dish:
6 Make the honey mustard & serve your dish:

In a bowl, whisk together the honey (kneading the packet before opening) and mustard until smooth. Serve the cooked chicken with the potato salad and dressed broccoli on the side. Top the chicken with the honey mustard. Garnish with the sliced chives. Enjoy! 

Tips from Home Chefs

Prepare the ingredients & make the pepper relish:
1 Prepare the ingredients & make the pepper relish:

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut into small florets. Large dice the potatoes. Halve the celery lengthwise, then thinly slice crosswise. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Thinly slice the chives. Roughly chop the peppers and almonds. Peel and finely chop the shallot to get 2 tablespoons (you may have extra). In a bowl, combine the chopped peppers and almonds, half the chopped shallot, and 2 tablespoons of olive oil; season with salt and pepper. 

2 Roast & dress the broccoli:

Place the broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl. Add the pepper relish and stir to combine. Season with salt and pepper to taste.

Roast & dress the broccoli:
Make the dressing:
3 Make the dressing:

While the broccoli roasts, in a bowl, combine the mayonnaisesweet pickle relishverjusremaining chopped shallot2 tablespoons of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper.

4 Cook & dress the potatoes:

While the broccoli continues to roast, add the diced potatoes to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the sliced celery and dressing. Stir to combine; season with salt and pepper to taste. 

Cook & dress the potatoes:
Cook the chicken:
5 Cook the chicken:

STOVE: Pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 8 minutes per side, or until browned and cooked through. Transfer to a plate.
GRILL: Pat the chicken dry with paper towels. Drizzle with 1 tablespoon of olive oil and season with salt and pepper on both sides. Grill the seasoned chicken 7 to 8 minutes per side, or until browned and cooked through. Transfer to a plate.

6 Make the honey mustard & serve your dish:

In a bowl, whisk together the honey (kneading the packet before opening) and mustard until smooth. Serve the cooked chicken with the potato salad and dressed broccoli on the side. Top the chicken with the honey mustard. Garnish with the sliced chives. Enjoy! 

Make the honey mustard & serve your dish:
Browse Steps
1 of 6