Honey-Mustard Chicken Tenders with Couscous & Carrots

Honey-Mustard Chicken Tenders with Couscous & Carrots

1 Review
From: EatingWell.com, August 2018

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 tablespoons plus 1 teaspoon honey mustard, divided
  • 2 teaspoons extra-virgin olive oil
  • ½ teaspoon salt, divided
  • 1 pound chicken tenders
  • 1 pound baby carrots
  • ¾ cup orange juice
  • 1 tablespoon salted butter
  • ¾ cup whole-wheat couscous, prepared according to package instructions
  • Chopped parsley, for garnish

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 450°F. Bring an inch of water to a boil in a saucepan fitted with a steamer basket.
  2. Meanwhile, line a large rimmed baking sheet with parchment paper. Stir 2 tablespoons honey mustard, oil and ¼ teaspoon salt together in a large bowl. Add chicken tenders and stir to coat with the honey-mustard mixture. Arrange chicken tenders in a single layer on the prepared baking sheet.
  3. Bake the chicken tenders until cooked through, 9 to 11 minutes.
  4. 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 ¼ 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.
  5. Serve the chicken with the carrots, sauce and couscous. Sprinkle with parsley, if desired.

Nutrition information

  • Serving size: 3½ ounces chicken, 1 cup carrots and ¾ cup couscous
  • Per serving: 366 calories; 8 g fat(2 g sat); 8 g fiber; 46 g carbohydrates; 33 g protein; 45 mcg folate; 63 mg cholesterol; 13 g sugars; 2 g added sugars; 15,821 IU vitamin A; 26 mg vitamin C; 62 mg calcium; 3 mg iron; 543 mg sodium; 377 mg potassium
  • Nutrition Bonus: Vitamin A (316% daily value), Vitamin C (43% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 4 lean protein, 2 vegetable, 1½ starch, 1 fat

Reviews 1

September 24, 2018
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By: jackstng
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.
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