Honey-Mustard Chicken Tenders with Couscous and Carrots
Date: Jul. 31st, 2019 - 1:00 PM
Ingredients
2 tablespoons plus 1 teaspoon honey mustard, divided
2 teaspoons extra-virgin olive oil
½ teaspoon salt, divided
1 pound chicken tenders
1 pound baby carrots
¾ cup orange juice
1 tablespoon salted butter
¾ cup whole-wheat couscous, prepared according to package instructions
Chopped parsley, for garnish
Preparation
- Preheat oven to 450°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 ¼ 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 ¼ 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.
