These chicken tenders are finished with a honey-and-lime glaze, a perfect foil for the chunky raw rhubarb, bell pepper and onion salsa.

Adam Dolge
EatingWell Magazine, March 2021

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Credit: Dera Burreson

Recipe Summary

active:
20 mins
total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Mix rhubarb, bell pepper, onion, jalapeño and cilantro in a medium bowl. Stir in zest and juice of 1 lime, 1 tablespoon each oil and honey and ¼ teaspoon each salt and pepper. Set aside.

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  • Pat chicken dry and sprinkle with ¼ teaspoon salt. Toss the chicken with cornstarch in a large bowl until well coated.

  • Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, flipping occasionally, until lightly browned and an instant-read thermometer inserted in the thickest part registers 165°F, 4 to 8 minutes.

  • Combine the zest and juice of the remaining lime and the remaining 1 tablespoon honey in a small bowl. Add to the pan and cook, turning the chicken to coat, until it’s glazed, about 1 minute. Sprinkle with the remaining ⅛ teaspoon salt and ¼ teaspoon pepper. Serve with the rhubarb salsa.

Nutrition Facts

335 calories; fat 14g; cholesterol 83mg; sodium 421mg; carbohydrates 26g; dietary fiber 3g; protein 27g; sugars 12g; saturated fat 2g; vitamin a iu 1152IU.
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