HONEY & MUSTARD CHICKEN THIGHS WITH SPRING VEG
This self-saucing one-pot is like a roast dinner without the fuss. Plus it's rich in iron, fibre and folate
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. In a small bowl, mix together the honey, mustard, garlic and the lemon zest and juice. Pour the marinade over the chicken thighs and season.
- Put the chicken, skin-side up, on a large baking tray, then dot the new potatoes in between them. Drizzle the oil over the potatoes and sprinkle with sea salt. Roast in the oven for 35 mins until the chicken skin caramelises and is charred in places.
- Add the spinach and peas to the roasting tray. Return to the oven for 2-3 mins until the spinach has begun to wilt and the peas are hot and covered in the mustardy sauce.
Nutrition Facts : Calories 571 calories, Fat 30 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 37 grams protein, Sodium 0.8 milligram of sodium
HONEY ORANGE CHICKEN
"I couldn't get enough of the sweet-and-citrusy marinade flavoring this grilled chicken," says Mary Hart Easterling, Santa Clarita, California. "So I saved some to drizzle on top."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a saucepan, combine the first nine ingredients. Bring to a boil. Remove from the heat; cool. Pour 1-1/3 cups marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 4-8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain chicken, discarding marinade. Grill, covered, over medium heat for 12-15 minutes on each side or until juices run clear. Meanwhile, combine cornstarch and water in a small saucepan until smooth; stir in reserved marinade. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove and discard skin from chicken. Serve chicken over rice; drizzle with sauce. Garnish with green onions, orange slices and parsley if desired.
Nutrition Facts : Calories 504 calories, Fat 2g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 755mg sodium, Carbohydrate 89g carbohydrate (0 sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges
SPRING GREENS WITH ORANGES
Steps:
- Whisk the grated zest and juice of 1 orange, 1 teaspoon honey and 1/2 cup olive oil in a bowl. Add 12 cups watercress and/or arugula, 3 sliced oranges, 2/3 cup toasted walnuts and 1/4 cup finely sliced fennel and toss.
HONEY ORANGE CHICKEN AND SPRING GREENS
Crisp spring greens provide a seasonal bed for seasoned chicken tenders.
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Brush chicken with 1-1/2 teaspoons olive or vegetable oil; season with 1/2 teaspoon Morton® Kosher Salt and 1/4 teaspoon thyme. Cover and refrigerate for 30 minutes.
- In medium skillet, heat remaining 1-1/2 teaspoons oil; saute chicken pieces until chicken is cooked through and juices run clear. (*Internal temperature chicken breast pieces 170 degrees F).
- In small bowl, combine garlic, reserved orange juice, remaining 1/2 teaspoon Morton® Kosher Salt and remaining 1/4 teaspoon thyme with honey-mustard dressing. Drizzle cooked chicken with 2 tablespoons dressing mixture; set aside.
- In large bowl, mix greens with mandarin orange segments and apple slices; lightly toss with 1/3 cup dressing mixture. Top greens with chicken; serve immediately with remaining honey-mustard dressing mixture.
Nutrition Facts : Calories 555.2 calories, Carbohydrate 31.9 g, Cholesterol 79.2 mg, Fat 37.2 g, Fiber 3.2 g, Protein 27.1 g, SaturatedFat 5.5 g, Sodium 884.4 mg, Sugar 26.9 g
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