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Honey-Mustard Chicken Tenders with Couscous & Carrots

  • 20 m
  • 25 m
Katie Webster
“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

    • 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

Directions

  • 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 the chicken 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.
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