Honey Mustard Broccoli Food

HEALTHY BROCCOLI SALAD WITH HONEY MUSTARD DRESSING

Steps:

• Make the honey mustard. In a jar or measuring cup, add the avocado oil, djion, apple cider vinegar, honey, and salt and mix to combine. Set aside.
• Make the broccoli salad. In a large bowl, add the broccoli, red onion, raisins, sunflower seeds, red pepper flakes, and salt and pepper. Pour over the honey mustard dressing and mix to combine. I like to use a containter that has a lid so I can shake it up. Place in the fridge to let the flavors come together or eat right away.

HONEY MUSTARD BROCCOLI SALAD

Steps:

• Prepare the honey mustard dressing by stirring together the mayonnaise, Dijon, yellow mustard, honey, vinegar, garlic powder, paprika, salt, and some freshly cracked pepper. Set the dressing aside.
• Chop the broccoli into small pieces. Finely dice the red onion.
• Combine the broccoli, onion, almonds, and dried cranberries in a large bowl. Add about half of the honey mustard dressing and stir to coat. Add more dressing to your liking (I used about 3/4 of the batch).
• Serve immediately or refrigerate until ready to eat.

HONEY MUSTARD BROCCOLI

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with nonstick aluminum foil.
• Mix honey mustard, olive oil, and salt together in a bowl. Add broccoli and toss to coat. Spread onto the prepared baking sheet.
• Bake in the preheated oven until broccoli is tender and lightly charred in spots, 25 to 30 minutes.

HONEY MUSTARD SALMON, POTATO AND TENDERSTEM® BROCCOLI TRAYBAKE

Steps:

• Boil the potatoes in a pan of salted simmering water for 10-15 mins until tender when pierced with the tip of a knife. Add the Tenderstem® broccoli for the last 2 mins. Drain well and leave to steam-dry in the colander.
• Heat the oven to 180C/160C fan/gas 4. Whisk the honey, mustard and 1 tbsp oil in a small bowl with some seasoning.
• Transfer the steam-dried potatoes and Tenderstem® broccoli to a large baking tray, drizzle with the remaining oil and toss together to coat everything in the oil. Put the salmon fillets skin-side down in between the potatoes and Tenderstem® broccoli on the tray. Brush the honey mustard glaze over the salmon.
• Roast for 15-20 mins until the salmon is cooked and flaky, the potatoes are turning lightly golden at the edges, and Tenderstem® broccoli is tender.

SHEET PAN HONEY MUSTARD CHICKEN WITH POTATOES AND BROCCOLI

Steps:

• Preheat the oven to 375.
• Mix together the Italian seasoning, paprika, salt, black pepper and garlic powder.
• In a small bowl, mix together the honey and mustards and stir well to mix. Reserve 2 tablespoons of the honey mustard mixture for later use.
• Season the chicken breasts on all sides with half of the seasoning mixture (reserve the other half for seasoning the potatoes) and then coat with the rest of the honey mustard mixture. Place the chicken breasts on a baking sheet coated with cooking spray.
• Place the potatoes on a second baking sheet. Drizzle with 2 teaspoons olive oil and then season with the remaining half of the reserved spice mixture. Use your hands to toss the potatoes together until well coated. Spread in a single layer on one side of the baking sheet.
• Roast the chicken and potatoes at 375 for 25 minutes.
• Meanwhile, toss the broccoli florets with the remaining 2 teaspoons of olive oil and season with the 1/4 teaspoon salt and 1/8 teaspoon black pepper.
• After 25 minutes, remove the pan with the potatoes, add the seasoned broccoli to the other side of the pan and return to the oven.
• Continue cooking the chicken and vegetables for another 10-15 minutes, until the chicken is cooked through and the potatoes and broccoli are tender.
• Serve immediately, and drizzle the reserved honey mustard over the cooked chicken.

ROASTED BROCCOLI WITH VINEGAR-MUSTARD GLAZE

Steps:

• Heat the oven to 450 degrees. On a baking sheet, toss the broccoli with the olive oil, salt and pepper. Arrange in a single layer, cut-sides down, and roast, without flipping, until browned and crisp-tender, 15 to 20 minutes.
• Add the butter, vinegar and mustard to the broccoli on the sheet pan and toss until the butter's melted, scraping up browned bits from the pan as you go. Season to taste with salt and pepper.

SHEET PAN CHICKEN THIGHS WITH BROCCOLI

Steps:

• Place a large rimmed baking sheet in the oven and preheat the oven to 450℉ with the pan in the oven. Preheating the baking sheet helps the ingredients cook evenly.
• While the oven preheats, place broccoli florets and onion in a medium bowl. Drizzle with 1 tablespoon of oil. Sprinkle with salt and pepper and toss to coat. Set aside.
• Make the rub: In a small bowl, combine the brown sugar, cumin, chili powder, paprika, onion powder, garlic powder, salt, black pepper, and chipotle powder.
• Rub the chicken thighs with the remaining 1 teaspoon of the oil. Sprinkle all over with the seasoning rub.
• When the oven is preheated, use an oven mitt to carefully remove the hot sheet pan from the oven. Spray the sheet pan with cooking spray. Spread the vegetables in an even layer on the baking sheet, leaving spaces for the chicken thighs. Nestle the chicken thighs among the vegetables.
• Return the baking sheet to the oven and bake for 15 minutes. Stir the vegetables and continue cooking until the chicken is cooked through and registers 165℉ on an instant read thermometer, about 5 minutes more.
• While the chicken is cooking, prepare the Honey-Mustard Sauce by combining the mayonnaise, mustard, honey, coconut aminos, thyme, and garlic powder in a small bowl. Taste and season with salt and pepper as desired.
• Serve Honey-Mustard Sauce with chicken and vegetables. Any leftover sauce may be stored in an airtight container in the refrigerator for up 4 days.

HONEY MUSTARD SPROUTS

Steps:

• Place brussels spouts in a steamer basket.
• Place in a saucepan over 1 inch of water.
• Bring to a boil.
• Cover and cook until crisp-tender; drain.
• In a bowl, combine the butter, honey, mustard, onion powder and dill.
• Add the sprouts and toss to coat.

HONEY MUSTARD CHICKEN AND BROCCOLI

Steps:

• Sprinkle the chicken breasts with the onion salt and black pepper, making sure to coat both sides.
• Heat the olive oil in a large frying pan over medium heat and sear the chicken breasts for approx. 3 minutes on each side or until golden brown. Then remove them from the pan and set them aside.
• In the same frying pan, mix the cornstarch with a few tablespoons of the chicken stock until smooth. Then gradually add the remaining chicken stock, whisking as you go.
• Heat the pan on a medium setting again, and add the mustard and honey, whisking until combined.
• Once the sauce is bubbling, stir in the milk and cream and allow to return to a boil. Season to taste.
• Return the chicken breasts to the pan and add the broccoli. Cover and reduce to a simmer. Cook for a further 10 minutes.
• Garnish with chopped fresh parsley if desired.