EASY HONEY-MUSTARD CHICKEN MEAL PREP RECIPE BY TASTY
Here's what you need: sweet potato, red potato, red onion, brussel sprout, green beans, carrot, olive oil, salt, pepper, dried thyme, fresh rosemary, dijon mustard, honey, garlic, chicken thighs
Provided by Crystal Hatch
Categories Lunch
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place the sweet potato, red potato, red onion, Brussels sprouts, green beans, and carrots on the baking sheet in separate piles.
- Drizzle everything with olive oil, then sprinkle with salt, pepper, thyme, and rosemary. Rub the seasoning into the vegetables until evenly coated and spread flat on the baking sheet, keeping the vegetables separate. Set aside.
- In a small bowl, combine the mustard, honey, garlic, salt, and pepper, and whisk until smooth. Set aside.
- Place the chicken thighs skin-side down in a greased cast-iron skillet. Season with salt and pepper, then brush generously with the honey-mustard sauce. Flip the chicken thighs over and repeat, seasoning with salt and pepper, then brushing with the rest of the honey-mustard sauce.
- Place the vegetables and the chicken in the oven on separate racks. Bake for 30 minutes or until chicken reaches an internal temperature of 165°F (75°C) . (Optional: Remove the vegetables once cooked and broil the chicken for 1-2 minutes, or until the skin crisps up.)
- Let everything cool, then distribute into resealable containers, mixing up the combination of vegetables so that you get something a little different each day.
- Cover and refrigerate for up to 4 days.
- Enjoy!
Nutrition Facts : Calories 481 calories, Carbohydrate 54 grams, Fat 14 grams, Fiber 6 grams, Protein 36 grams, Sugar 30 grams
HONEY MUSTARD PRETZEL-COATED CHICKEN FINGERS
Provided by Food Network
Time 35m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- Season chicken strips with salt and pepper. Set aside.
- In a large bowl, combine honey mustard with egg substitute and whisk well. Submerge the chicken and set aside to marinate for at least 5 minutes.
- Meanwhile, place pretzels in sealable plastic bag, seal, and finely crush through the bag with a meat mallet or other heavy utensil. Add sugar, reseal, and shake to mix. Spread the mixture out on a large plate or in a large dish. Set aside.
- Spray a baking sheet with nonstick spray.
- Using tongs, transfer chicken strips to the pretzel-sugar mixture and thoroughly coat. Then transfer them to the baking sheet. (Discard excess mustard-egg mixture.) Mist the tops of the strips with nonstick spray.
- Bake in the oven for about 20 minutes, flipping chicken halfway through baking, until the chicken is cooked through.
- Eat and enjoy!
Nutrition Facts : Calories 349, Fat 2.5 grams, Sodium 928 milligrams, Carbohydrate 39 grams, Fiber 1 grams, Protein 37 grams, Sugar 13.5 grams
HONEY MUSTARD PRETZEL CHICKEN TENDERS RECIPE BY TASTY
Lunchtime is now crunch time with this delicious chicken tender recipe. Go pickup in store at any Amazon Fresh Store. Amazon Fresh is a grocery store in select cities where you can shop for groceries, everyday essentials, and more. Why wait for delivery when you can pickup at Amazon Fresh today!
Provided by Amazon Prime Fresh
Categories Lunch
Yield 2 servings
Number Of Ingredients 16
Steps:
- In a medium bowl, whisk together Happy Belly Honey Mustard, Greek yogurt, Happy Belly Large Eggs, a pinch of salt, and a pinch of black pepper until smooth. Add the chicken tenders and toss to coat completely in the honey mustard mixture. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 hours, or overnight.
- In a separate medium bowl, stir together the garlic powder, Happy Belly Onion Powder, cayenne, Happy Belly Celery Salt, remaining 2 teaspoons of black pepper, and the Happy Belly Paprika.
- Add the pretzel twists to a food processor and pulse into coarse crumbs. Transfer about half of the pretzel crumbs to the bowl with the spice mixture. Pulse the remaining pretzel crumbs until finely ground, then add to the bowl with the spice mixture and stir to combine.
- Heat 2 inches of Happy Belly Vegetable Oil in a large, high-walled skillet over medium heat until the temperature reaches 365-375°F (185-190°C). Line a plate with paper towels.
- Toss the honey mustard chicken tenders, a few at a time, in the pretzel crumbs until fully coated.
- Working in batches to avoid overcrowding the pan, fry the chicken tenders in the hot oil for 8-10 minutes, or until crispy and golden brown all over. Transfer to the paper towel-lined plate to drain.
- Assemble the lunchboxes: Pack the honey mustard pretzel chicken tenders with a side of Happy Belly Honey Mustard for dipping, a few Amazon Fresh Brand Carrots and Celery Sticks, and Amazon Fresh Brand Aplenty Sea Salt Pita Chips.
- Enjoy!
PRETZEL-CRUSTED CHICKEN STRIPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Mix the brown mustard, mayonnaise and honey in a small bowl. Add 1 cup of the mixture to a shallow bowl. Reserve the rest for serving. Place the flour in another shallow bowl, then spread the pretzel crumbs on a plate.
- Season the chicken tenders with the salt. Coat each chicken tender in flour, then dunk in the honey-mustard mixture and coat in the pretzels; set aside on a large plate.
- Heat 2 tablespoons of the butter and 2 tablespoons of the olive oil in a large nonstick skillet over medium-low heat until melted and hot. Add half of the chicken and cook until golden brown and cooked through, 2 to 3 minutes per side. Remove to a rack placed over a sheet pan. Repeat with the remaining butter, oil and chicken.
- Serve alongside the reserved honey mustard.
HONEY-MUSTARD CHICKEN TENDERS
The combination of honey and mustard has been around since ancient Egypt and Rome, and midcentury American cooks used it in any number of dishes, from baked chicken to glazed ham. But it wasn't until the 1970s and '80s, when restaurants started pairing the zesty sauce with breaded pieces of boneless chicken, that it became wildly popular. As a coating for chicken, honey mustard not only tastes great, but the acidity in the mustard helps keep the meat juicy. For hot honey mustard chicken tenders, add 1/2 teaspoon cayenne to the honey mustard. For an even quicker dinner, do steps 1 and 2 up to a day ahead. (Refrigerate the chicken and store the toasted panko at room temperature.) Eat the tenders dipped into barbecue sauce, hot sauce, ketchup, or - you guessed it - more honey mustard.
Provided by Ali Slagle
Categories dinner, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 450 degrees. Line a sheet pan with parchment paper or foil. Add the panko and oil to the sheet pan, season with 1/2 teaspoon salt, then stir with a fork until evenly moistened. Shake into an even layer. Toast in the oven, stirring with the fork halfway through, until golden brown, 3 to 5 minutes. Pick up the parchment and use it to funnel the toasted panko into a shallow bowl or pie plate. Set aside to cool. (Reserve the lined sheet pan.)
- In a medium bowl, stir together the honey and mustard. Pat the chicken dry, then pound with a mallet or heavy skillet into an even thickness (about ⅓-inch thick). Slice lengthwise into 1-inch-thick strips. Cut any long strips in half crosswise. (If using chicken tenders, no need to pound or slice.) Season with salt and pepper, then add to the honey mustard and toss to combine.
- Working with one strip at a time and removing dripping honey mustard, add the chicken to the panko mixture and use your fingers to pack the panko onto all sides of the chicken. (To avoid a big mess, designate one wet hand for touching the chicken and one dry hand for pressing in the panko.) Transfer to the lined sheet pan and repeat.
- Transfer to the oven and bake, removing from the oven to flip halfway through, until the chicken is cooked through and the panko is browned, 10 to 15 minutes.
HONEY MUSTARD PRETZEL CHICKEN BREASTS
Make and share this Honey Mustard Pretzel Chicken Breasts recipe from Food.com.
Provided by Julesong
Categories Poultry
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Pound/flatten chicken breasts until about 1/4 inch thick - and here's an easy way to pound a chicken breast: put it in a Ziplock bag first, then flatten with the mallet or whatever you're using. It keeps splatters at a minimum. (Flattening the breasts makes them even more tender!).
- Combine mustard, mayonnaise, honey, cayenne pepper, garlic, green onion, and salt and pepper to taste.
- Set half of mixture aside to be used as dipping sauce.
- Coat chicken completely in remaining mustard mixture, and then dredge in pretzel crumbs.
- Place coated chicken on baking sheet and bake for about 30 minutes or until chicken is cooked through and juices run clear.
- Dawn/NYS posted this recipe to Gail's Recipe Swap.
Nutrition Facts : Calories 417.2, Fat 6.5, SaturatedFat 1.1, Cholesterol 75.5, Sodium 1438.8, Carbohydrate 57.2, Fiber 3.4, Sugar 10.7, Protein 33.2
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- Place the pretzels in a resealable plastic bag, and using a rolling pin, crush them until they're finely ground. Transfer the crackers to a wide, shallow bowl.
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