Honey, Mustard Chicken with Sautéed Greens Cannellini Bean Hummus and Super Seed Topping

It’s asparagus season and we couldn’t be happier! These simple sautéed greens are elevated with a creamy cannellini bean hummus and crunchy super seed topping served alongside our go-to honey, mustard chicken skewers.

Meal Prep

Mood boosting ingredients

  • Chicken -

Chicken is a good source of tryptophan, which is the building block for all our mood enhancing brain chemicals - like serotonin, a happy hormone which helps us regulate our mood.

  • Flax seeds -

Flax Seeds are not only a good food source of Omega 3 Fatty Acids which support mood but are also a great source of magnesium which supports relaxation and calm.

Breakdown

  • Marinate the chicken.
  • Make the super seed topping. 
  • Make the cannellini bean hummus. 
  • Cook the chicken.
  • Cook the greens.
  • Serve up and enjoy!

Tips 

  • We like to use a super runny tahini like this one from Ceres Organics or this one from Forty Thieves. If you use a thicker tahini you might need to add a little more water or some olive oil 
  • We recommend making extra super seed topping as it’s great to have in the fridge to sprinkle on salads, for a crunchy topping on soups or even on top of avocado toast. 

Shortcuts

  • Swap out the cannellini bean hummus for a store-bought hummus.

  • Swap out the super seed topping for some toasted nuts or seeds. 

Meal prep guide - if you followed the meal prep guide you would have already prepared the marinade for the chicken, made the hummus and made the super seed topping. 

This recipe serves four, if you’re cooking for two you can halve the recipe. To prevent food waste we reccomend making the full amount of hummus as it will last in the fridge for up to 5 days in an airtight container. 

INGREDIENTSIngredients

Honey mustard chicken skewers

  • 400-500g chicken breast or tenderloins (cut into bite-sized pieces)
  • 1 Tbsp dijon mustard
  • 1 Tbsp honey
  • 1 lemon (juice and zest)
  • 1 Tbsp melted butter or olive oil
  • 1 Tbsp of dried or 2 Tbsp of fresh chopped herbs (we used rosemary, oregano and thyme)
  • 2 garlic cloves (crushed)
  • Salt and pepper
  • 6-8 metal or wooden kebab skewers (if using wooden soak for at least 30 minutes in water)

Cannelini bean hummus

  • 400g tin of cannellini beans (rinsed and drained) 
  • ⅓ cup tahini + 2 tbsp
  • 1 lemon (juice)
  • 1 garlic clove
  • ½ tsp salt
  • 2 ice cubes
  • 2 Tbsp water - optional

Superseded topping

  • 1 Tbsp olive oil
  • ¼ cup almonds
  • 1 Tbsp flax seeds
  • 1 Tbsp sesame seeds
  • 2 Tbsp sunflower seeds
  • 1 Tbsp tamari
  • 2 tsp maple syrup
  • Salt and pepper

Sautéed greens

  • 1 broccoli (cut into florets)
  • 1 bunch asparagus (woody ends removed)
  • Olive oil or butter
  • Salt and pepper 

Garnish (optional)

  • Micro greens or herbs
METHODMethod
  1. Combine the honey, mustard, lemon juice, butter or olive oil, herbs, garlic and salt and pepper into a large bowl; mix well to combine.
  2. Add the chicken and stir well making sure you’ve coated all the chicken in the marinade.
  3. To make the super seed topping, add the olive oil to a small pan over medium heat; add all of the nuts and seeds and let cook for a minute or two until everything starts toasting.

  4. Add the tamari, maple syrup and some salt and pepper. Let cook for another minute until all of the liquid has evaporated. It should be dark from the tamari and slightly sticky. Remove from the pan and place onto a plate or on baking paper to cool.

  5. To make the cannellini bean hummus add all of the ingredients to a blender or food processor and blend until smooth and creamy.

  6. Thread the 3-4 pieces of marinated chicken per skewer. Bring a grill pan or BBQ to medium-high heat; cook for 4-5 minutes on both sides or until slightly charred and cooked through.

  7. While the chicken is cooking, heat a large pan over medium-high heat and add ⅓ cup of water. Add the broccoli florets and let cook until all of the water has evaporated, this creates a slight steaming effect to speed up the cooking time of the broccoli.

  8. Once the water has evaporated add a little butter or olive oil and cook for a few more minutes until charred on the outside and the broccoli is just cooked through; remove from the pan and set aside.

  9. Add a little butter or olive oil to the pan and cook the asparagus for 2-3 minutes until cooked through.

  10. Time to plate up! Add some hummus to the base of each plate, top with the sautéed greens and the chicken skewers. Sprinkle over some of the super seed topping and some fresh herbs or micro greens. 
VARIATIONS

Vegetables

  • Swap out the asparagus for green beans.

  • Swap out the broccoli for broccolini. 

Protein

  • For a vegetarian option swap out the chicken for pan-fried halloumi.