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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: EatingWell.com, August 2018




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

3 1/2 ounces chicken, 1 cup carrots and 3/4 cup couscous
366 calories; protein 33.4g; carbohydrates 46.2g; dietary fiber 8.1g; sugars 13g; fat 7.6g; saturated fat 2.3g; cholesterol 63.5mg; vitamin a iu 15820.6IU; vitamin c 26.4mg; folate 44.7mcg; calcium 61.9mg; iron 3.1mg; magnesium 16.5mg; potassium 377mg; sodium 543.5mg; thiamin 0.1mg; added sugar 2g.

4 lean protein, 2 vegetable, 1 1/2 starch, 1 fat