Honey Dijon Chicken And Vegetables Food

HONEY-DIJON CHICKEN TENDERS

Steps:

• Place flour in a shallow dish. Mix honey and Dijon mustard in another shallow dish. Place bread crumbs in a third shallow dish.
• Season chicken tenders with salt and pepper. Coat with flour then dip into honey-mustard mixture, and finally into the bread crumbs, pressing bread crumbs into chicken.
• Melt 2 tablespoons butter in a large skillet. Cook chicken until golden brown, 4 to 5 minutes. Carefully turn tenders over, add remaining 1 tablespoon butter, and cook until chicken is fully cooked and golden brown, an additional 2 to 3 minutes.

ROASTED HONEY-MUSTARD CHICKEN THIGHS WITH VEGETABLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine dijon mustard, honey, lemon juice, thyme, salt, and pepper in a large bowl. Add chicken thighs and mix to coat with marinade.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until carrots start to soften, 5 to 10 minutes. Use tongs to transfer carrots to a bowl and set aside. Add asparagus to steamer basket plus more boiling water if necessary. Steam asparagus until almost tender, 5 to 10 minutes, depending on the thickness of the asparagus. Add to the bowl with the carrots.
• Meanwhile, heat a large oven-safe skillet over medium heat. Add olive oil and butter and let butter melt. Add marinated chicken and cook until well browned, 6 to 8 minutes. Flip chicken and cook for an additional 4 minutes. Add steamed carrots and asparagus to chicken in the skillet.
• Transfer skillet to the preheated oven and roast until chicken thighs are no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

CHICKEN SHEET PAN DINNER

Steps:

• Prepare the ingredients: Clean and trim the Brussels sprouts, slice the onions, peel the butternut squash and cut it into chunks similar in size to the Brussels sprouts, cut the potatoes into chunks or if you are using baby potatoes, cut them in half. Mix the oil, balsamic, crushed garlic, honey, mustard and lemon juice together in a small bowl and set it aside. Line a baking sheet with parchment paper and preheat the oven to 400 degrees F.
• Arrange the prepared vegetables on a parchment-lined baking sheet in a single layer.
• Add one-half of the sauce mixture and gently toss the veggies and sauce together.
• Place the chicken pieces onto the sheet pan with the vegetables, and use a basting brush to brush the remaining sauce onto the chicken pieces.
• Place the sheet pan into the preheated oven and bake for approximately 25 minutes. Check the temperature of the chicken and if is not at least 165 degrees, continue to cook for a few minutes longer.

HONEY-DIJON CHICKEN

Steps:

• Place chicken in an ungreased 11x7-in. baking dish. Combine remaining ingredients; pour over chicken. Bake, uncovered, at 350° for 35-40 minutes or until juices run clear, turning and basting with pan juices every 15 minutes.

HONEY DIJON VINAIGRETTE

Steps:

• Whisk Dijon mustard, red wine vinegar, olive oil, and honey together in a bowl.

HONEY DIJON CHICKEN AND VEGETABLES

Steps:

• Rinse the chicken and pat dry. Place in a shallow bowl and pour the salad dressing over; marinate, covered, in the refrigerator for 6-8 hours.
• Preheat the oven to 350 degrees. Place the chicken in a greased baking dish. Place the vegetables around the chicken. Stir in the salt, pepper, chives and parsley to the mustard marinate. Pour over the chicken and veggies.
• Drizzle with honey and lemon juice.
• Bake for 1 hour.