Thanks to the quick-cooking power of chicken tenders, this honey-mustard chicken dinner comes together fast and easily for a family-friendly weeknight meal. The baby carrots are cooked in a simple orange juice and butter sauce which is lovely drizzled over the chicken and couscous. Source:, August 2018

Katie Webster


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F. Bring an inch of water to a boil in a saucepan fitted with a steamer basket.

  • Meanwhile, line a large rimmed baking sheet with parchment paper. Stir 2 tablespoons honey mustard, oil and 1/4 teaspoon salt together in a large bowl. Add chicken tenders and stir to coat with the honey-mustard mixture. Arrange the chicken in a single layer on the prepared baking sheet.

  • Bake the chicken tenders until cooked through, 9 to 11 minutes.

  • Meanwhile, place baby carrots in the steamer basket and steam until just softened, but not completely tender, 4 to 6 minutes. Drain the water and return the cooked carrots to the pot. Add orange juice, butter, the remaining 1 teaspoon honey mustard and the remaining 1/4 teaspoon salt. Set the pot over medium-high heat. Cook, stirring often, until the orange juice mixture is lightly coating the carrots, 4 to 6 minutes.

  • Serve the chicken with the carrots, sauce and couscous. Sprinkle with parsley, if desired.

Nutrition Facts

366 calories; 7.6 g total fat; 2.3 g saturated fat; 63 mg cholesterol; 543 mg sodium. 377 mg potassium; 46.2 g carbohydrates; 8.1 g fiber; 13 g sugar; 33.4 g protein; 15821 IU vitamin a iu; 26 mg vitamin c; 45 mcg folate; 62 mg calcium; 3 mg iron; 17 mg magnesium; 2 g added sugar;

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Rating: 5 stars
No kidding about it being a 20 min dinner. Everyone loved it especially the carrots which I was thinking would be the least favorite part of the dish. Instead of chicken tenders I had 2 large chicken breasts which I cut up into 4 pieces each. The swap out worked well. Read More