Honey Mustard Chicken With Kumara Carrot Mash Recipes

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HONEY-MUSTARD CHICKEN AND CARROTS



Honey-Mustard Chicken and Carrots image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Enjoy this one-pot chicken dinner with flavors of honey, mustard and crunchy peanuts - dinner that's ready in 30 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 6

2 teaspoons canola or soybean oil
4 boneless skinless chicken breast halves
1/2 cup apple juice
2 cups frozen baby-cut carrots
2 tablespoons sweet honey mustard
3 tablespoons coarsely chopped honey-roasted peanuts

Steps:

  • Heat oil in 10-inch nonstick skillet over medium-high heat. Cook chicken in hot oil 5 to 8 minutes or until chicken is browned on both sides.
  • Add apple juice; reduce heat to medium. Cover and cook 5 minutes. Add carrots; cover and cook 5 to 10 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut and carrots are crisp-tender.
  • Remove chicken and carrots from skillet with slotted spoon; cover to keep warm. Stir mustard into liquid in skillet. Spoon mustard sauce over chicken and carrots. Sprinkle with peanuts.

Nutrition Facts : Calories 280, Carbohydrate 19 g, Cholesterol 75 mg, Fiber 3 g, Protein 29 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 13 g, TransFat 0 g

SHEET-PAN HONEY MUSTARD CHICKEN



Sheet-Pan Honey Mustard Chicken image

This sheet-pan chicken is an easy gluten-free, low-carb meal ideal for busy weekdays. The chicken is tender, juicy and so delicious! It's now on the list of our favorite meals. You can substitute any low-carb vegetable for green beans. -Denise Browning, San Antonio, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 13

6 bone-in chicken thighs (about 2-1/4 pounds)
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 medium lemons
1/3 cup olive oil
1/3 cup honey
3 tablespoons Dijon mustard
4 garlic cloves, minced
1 teaspoon paprika
1/2 cup water
1/2 pound fresh green beans, trimmed
6 miniature sweet peppers, sliced into rings
1/4 cup pomegranate seeds, optional

Steps:

  • Preheat oven to 425°. Place chicken in a greased 15x10x1-in. baking pan. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Thinly slice 1 lemon; place over chicken. Cut remaining lemon crosswise in half; squeeze juice into a small bowl. Whisk in oil, honey, mustard, garlic and paprika. Pour half the sauce over chicken; reserve remaining sauce for beans. Pour water into pan. Bake 25 minutes., Meanwhile, combine beans, sweet peppers, remaining sauce, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Arrange vegetables around chicken in pan. Bake until a thermometer inserted in chicken reads 170°-175° and beans are tender, 15-20 minutes. If desired, sprinkle with pomegranate seeds.

Nutrition Facts : Calories 419 calories, Fat 26g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 548mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 2g fiber), Protein 24g protein.

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