Honey Mustard Chicken Mini Fillets With Freekeh, Kale and Chickpeas

Name: Honey Mustard Chicken Mini Fillets With Freekeh, Kale and Chickpeas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 300–350g chicken mini fillets; 1 tbsp wholegrain mustard; 1 tbsp runny honey; 1 tbsp olive oil; 1 tsp lemon juice or vinegar; Salt & pepper; 1 cup freekeh (approx. 150g), cooked according to packet instructions; 1 small red onion, thinly sliced; 1 tin chickpeas (drained & rinsed); 2 large handfuls kale, shredded; 1 tbsp olive oil; 1 tsp cumin (optional); Salt & pepper; Lemon juice to taste

by Matte Black Bowls

2 People

35 min

This honey mustard chicken mini fillet bowl with freekeh, kale, red onion and chickpeas is a delicious, balanced meal that’s perfect for busy weekdays or batch-cooking for the week ahead. The chicken is tender and lightly glazed with a sweet, tangy honey mustard dressing, which pairs beautifully with the nutty, chewy freekeh. Fresh kale adds a vibrant, slightly bitter contrast, while roasted chickpeas and caramelised red onion bring both texture and depth of flavour. Quick to prepare and easy to store, this dish is ideal for meal prep: it keeps well in the fridge, reheats beautifully, and makes lunchtime or dinner effortless without compromising on taste or nutrition. With a mix of protein, fibre and healthy carbs, it’s a wholesome, satisfying option for anyone looking to enjoy a nutritious meal on the go.

honey mustard chicken mini fillets with freekeh kale and chickpeas

Honey Mustard Chicken Mini Fillets With Freekeh, Kale and Chickpeas

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Recipe details

Yield 2 People
Time spent: Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min

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Ingredients

For the chicken

300–350g chicken mini fillets
1 tbsp wholegrain mustard
1 tbsp runny honey
1 tbsp olive oil
1 tsp lemon juice or vinegar
Salt & pepper

For the freekeh salad:

1 cup freekeh (approx. 150g), cooked according to packet instructions
1 small red onion, thinly sliced
1 tin chickpeas (drained & rinsed)
2 large handfuls kale, shredded
1 tbsp olive oil
1 tsp cumin (optional)
Salt & pepper
Lemon juice to taste

Instructions

Preheat the oven to 200°C (fan). In a bowl, mix the mustard, honey, olive oil and lemon juice, then season. Coat the chicken fillets in the mixture, place on a lined tray and bake for 12–15 minutes until golden and cooked through.
While the chicken cooks, prepare the freekeh. Heat a splash of oil in a pan and soften the red onion for a few minutes. Add the chickpeas, kale, salt, pepper and cumin if using. Cook until the kale softens slightly but still has bite.
Stir the cooked freekeh into the pan, squeeze over a little lemon juice and adjust seasoning.
Serve the honey mustard chicken on top of the warm freekeh salad.

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Honey Mustard Chicken Mini Fillets With Freekeh, Kale and Chickpeas

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For the freekeh salad:

Instructions

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Honey Mustard Chicken Mini Fillets With Freekeh, Kale and Chickpeas

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For the freekeh salad:

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