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Honey-Mustard Chicken Tenders with Couscous & Carrots
“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.”
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
1Preheat oven to 450°F. Bring an inch of water to a boil in a saucepan fitted with a steamer basket.
2Meanwhile, 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 the chicken in a single layer on the prepared baking sheet.
3Bake the chicken tenders until cooked through, 9 to 11 minutes.
4Meanwhile, 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.
5Serve the chicken with the carrots, sauce and couscous. Sprinkle with parsley, if desired.