Honey Mustard Hasselback Potato & Grilled Chicken Plate 🍯🥔🍗
Ingredients:
• For the Honey Mustard Hasselback Potatoes:
• 4 medium russet potatoes
• 2 tbsp olive oil
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 tbsp whole grain mustard
• Salt & pepper, to taste
• Fresh parsley, chopped (for garnish)
• For the Grilled Garlic Herb Chicken:
• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1 tbsp fresh thyme, chopped
• Salt & pepper, to taste
• For the Roasted Green Beans:
• 2 cups green beans, trimmed
• 1 tbsp olive oil
• Salt & pepper, to taste
• 1/4 cup sliced almonds, toasted
• For the Creamy Dijon Aioli:
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp lemon juice
• 1 garlic clove, minced
• Salt & pepper, to taste
Instructions:
1. Prepare the Honey Mustard Hasselback Potatoes:
• Preheat the oven to 400°F (200°C).
• Slice the potatoes into thin slices, being careful not to cut all the way through. You can use chopsticks or a spoon on either side of the potato to prevent cutting all the way through.
• Place the potatoes on a baking sheet and brush them with olive oil. Season with salt and pepper.
• Bake the potatoes for 40-45 minutes, or until crispy on the outside and tender inside.
• While baking, whisk together honey, Dijon mustard, and whole grain mustard in a small bowl. After the potatoes are baked, brush them with the honey mustard glaze and bake for an additional 5 minutes to let the glaze set.
• Garnish with chopped fresh parsley.
2. Grill the Garlic Herb Chicken:
• Preheat the grill or grill pan to medium-high heat.
• In a bowl, mix olive oil, minced garlic, lemon juice, chopped thyme, salt, and pepper.
• Coat the chicken breasts with the marinade and let them rest for 10 minutes.
• Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes before slicing.
3. Roast the Green Beans:
• Preheat your oven to 425°F (220°C) (if you haven’t already from the potatoes).
• Toss the green beans with olive oil, salt, and pepper, and spread them in a single layer on a baking sheet.
• Roast for 15-20 minutes, or until tender and slightly caramelized.
• Sprinkle the roasted green beans with toasted almonds.
4. Make the Creamy Dijon Aioli:
• In a small bowl, mix mayonnaise, Dijon mustard, lemon juice, garlic, salt, and pepper. Stir until smooth.
5. Assemble the Plate:
• Place the honey mustard hasselback potatoes on the plate.
• Add a portion of grilled garlic herb chicken and a side of roasted green beans with toasted almonds.
• Drizzle the creamy Dijon aioli over the chicken and serve.
Servings: 4
Calories: Approx. 500 per serving
A delicious and well-balanced meal that combines crispy, tangy potatoes, juicy grilled chicken, and roasted green beans with a creamy aioli drizzle! 🍯🥔🍗