Honey-Mustard Chicken Tenders with Couscous & Carrots

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.