SHEET-PAN HONEY MUSTARD CHICKEN
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
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.
HONEY-MUSTARD CHICKEN WITH GLAZED BABY CARROTS
This was a packet dinner I threw together at the last minute. It was very tasty. You can do a zillion things with chicken and this certainly satisfied us! I only made this for two people, but you can add your own personal touch or adjust the ingredients to your own taste.
Provided by VickyJ
Categories Chicken
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350-375°.
- Marinate the chicken breast in homemade or prepare Italian dressing for at least 30 min to an hour.
- Coat both sides of chicken with salt and pepper, honey and mustard.
- Wrap in foil, poking a few holes with a fork on the top to allow steam to escape.
- Coat carrots in honey.
- Sprinkle with brown sugar, salt, and pepper. Toss to evenly coat.
- Wrap securely in foil, poking holes to allow steam to escape.
- Bake both chicken and carrots packets, side-by-side for 45 minutes, ovens vary. Note: Slice thickest part of chicken, and if juices run clear, it's done.
Nutrition Facts : Calories 436, Fat 18.2, SaturatedFat 4.6, Cholesterol 92.8, Sodium 407.4, Carbohydrate 37.4, Fiber 3.5, Sugar 30.6, Protein 31.8
HOT MUSTARD AND HONEY GLAZED CHICKEN
Asian hot mustard powder is a versatile pantry staple that can quickly transform into a spicy sauce, glaze or dressing. Here, the hot mustard is tamed with sweet honey and balanced by fragrant garlic for a savory glaze that caramelizes on chicken when roasted. Once cooked, the chicken receives a final basting for a fresh burst of spicy flavor. Make a double batch of the glaze, as it also tastes great on pork chops and grilled shrimp. Leftover chicken can quickly become a salad the next day; just chop and toss with spinach or romaine and a simple vinaigrette.
Provided by Kay Chun
Categories dinner, easy, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. In a large heatproof bowl, whisk mustard powder with ¼ cup very hot water until well combined; let stand 5 minutes. (The heat of the water will activate and release the mustard's spicy flavor.) Add honey, soy sauce, garlic and 1 teaspoon salt, and whisk to combine. Reserve half of the sauce in a small bowl for basting.
- On a rimmed sheet tray, combine carrots, potatoes and 2 tablespoons of the oil. Season with salt and pepper, toss to evenly coat, and spread in an even layer.
- Rub chicken with the remaining 2 tablespoons oil and season with 1 teaspoon salt and ½ teaspoon black pepper. Add to the large bowl with the sauce and toss to evenly coat, then arrange on top of the vegetables.
- Roast until vegetables are tender and chicken is golden and cooked through, about 30 minutes. Divide chicken and vegetables among plates and baste chicken all over with the remaining sauce. Pour sheet pan juices into a small bowl and skim off any excess fat.
- Spoon over pan juices, garnish with scallions and serve with lemon wedges.
HONEY-MUSTARD GLAZED CARROTS
From TOH--instead of honey (which tastes good with carrots but is too sweet, IMHO), this recipe uses honey-mustard. I haven't made it yet, but I plan to try it soon.
Provided by Halcyon Eve
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place 1" water in a large saucepan and add carrots. Bring to a boil. Reduce heat; cover and simmer 15-20 minutes or until crisp-tender. Drain.
- Add mustard, dill, and butter to carrots. Stir until butter is melted. Garnish with sprigs of dill, if desired.
Nutrition Facts : Calories 72.1, Fat 2.8, SaturatedFat 1.3, Cholesterol 5, Sodium 172.8, Carbohydrate 11.6, Fiber 3.4, Sugar 6.8, Protein 0.8
HONEY-GLAZED CHICKEN AND CARROTS
Memories of Grandma's kitchen might come back when you make this golden chicken on a bed of homey egg noodles.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Cook and drain noodles as directed on package.
- Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add chicken, bacon, onion and carrots. Cook 8 to 10 minutes, stirring occasionally and turning chicken once, until chicken is browned.
- Stir in honey, vinegar and thyme. Reduce heat to medium. Cover; cook 5 minutes. Uncover; cook 5 to 8 minutes longer, stirring frequently, until vegetables are tender and juice of chicken is clear when center of thickest part is cut (180°F). Serve over noodles.
Nutrition Facts : Calories 630, Carbohydrate 71 g, Cholesterol 130 mg, Fat 1 1/2, Fiber 3 g, Protein 37 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 39 g, TransFat 0 g
HONEY MUSTARD CARROTS
After tasting this side dish at a restaurant, I created a similar recipe by trial and error in my own kitchen. Since we have six beehives, I like to use honey in many of my recipes. -Jean Dandrea, Burkesville, Kentucky
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until tender. In a small bowl, combine the honey, mustard, cumin and cinnamon. Drain carrots well; stir in the butter, salt and pepper. Add honey mixture; heat through. Sprinkle with parsley.
Nutrition Facts : Calories 128 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 317mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 5g fiber), Protein 2g protein.
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HONEY-MUSTARD CHICKEN TENDERS WITH COUSCOUS
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- Preheat oven to 450 degrees 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 1/4 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.
- 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 1/4 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.
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- In 10-inch nonstick skillet, melt butter over medium-high heat. Add chicken; cook 5 to 8 minutes, turning once, until chicken is browned on both sides.
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