Microwave honey mustard chicken and potatoes
Tender baby potatoes, green beans and chicken tossed in a creamy honey mustard sauce, a cozy one-bowl dinner with no chopping at all.
- 14 min total
- 5 min hands-on
- Anyone can make this
- Serves 1
- About $2.48 a serving
- 420 calories
- Gluten-free
Dolly says: I’d make this on a weeknight. It’s on the table in 14 minutes.
Ingredients
For 1 servings.
- 6 oz baby potatoes, about 5 small
- ½ cup frozen green beans
- 1 tbsp Dijon mustard
- 2 tsp honey
- 1 tbsp mayonnaise
- ¾ cup canned chicken breast, drained
- 1 tsp butter
From your pantry
- 2 tbsp water
- 1 pinch salt
- 1 pinch black pepper
Each serving has about 420 calories, 25 g protein, 44 g carbs and 17 g fat, and costs about $2.48 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No baby potatoes? Red potatoes or Yukon Gold potatoes work.
- No honey? Maple syrup works.
- No butter? Ghee works.
Steps
Tap an underlined word for a quick explanation.
the potatoes, poke each one once with the fork, and put them in a microwave-safe bowl with the water. Cover with a plate and microwave 4 minutes.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Timer: 4 min
Add the green beans on top, cover, and microwave 2 to 3 minutes more, until a fork slides easily into the biggest potato.
Timer: 2 min 30 sec
off the water and press each potato with the fork until it splits open.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Dolly’s tip: Split potatoes soak up the sauce. Whole ones just get coated.Stir the mustard, honey, mayonnaise, salt and pepper together in a mug.
Add the chicken and butter to the potatoes, pour the honey mustard over, and until everything is coated.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Cover and microwave 1½ minutes, until the chicken is steaming, then toss once more and eat.
Timer: 1 min 30 sec
Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
