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Honey Mustard Chicken Tenders with Broccoli Orange Slaw.

  • 1 (12 oz) pkg
    broccoli slaw
  • 2 lb
    chicken breasts, boneless skinless
  • 4 cloves
  • 1
  • 2
  • 2 oz
    Parmesan cheese
    black pepper
    Dijon mustard
    extra virgin olive oil
    panko bread crumbs
  • 1
    Preheat oven to 450°F. Using a paper towel, lightly coat a large baking dish with oil.
    about 1 tsp extra virgin olive oil
  • 2
    Grate ½ cup of Parmesan. In a medium bowl, mix together Parmesan, bread crumbs, salt, pepper, and paprika.
    2 oz Parmesan cheese
    1 cup panko bread crumbs
    ½ tsp salt
    ¼ tsp black pepper
    ¼ tsp paprika
  • 3
    In a small bowl, mix together Dijon, honey, and oil.
    4 tbsp Dijon mustard
    3 tbsp honey
    1 tbsp extra virgin olive oil
  • 4
    Slice chicken in half horizontally to form thin fillets. Cut each fillet into strips.
    2 lb boneless skinless chicken breasts
  • 5
    One by one, dip chicken strips in mustard mixture, then coat in bread crumb mixture, and place in baking dish.
  • 6
    Place in the oven and bake, turning over halfway through, until tenders are golden brown, 15-20 minutes.
  • 7
    Peel and mince garlic. In a small bowl, prepare sauce by mixing together ½ of the garlic (save the rest for the slaw), Dijon, and honey. Set aside.
    4 cloves garlic
    4 tbsp Dijon mustard
    4 tbsp honey
  • 8
    In a large bowl, prepare dressing by whisking together remaining garlic, lemon juice, oil, salt, and pepper.
    1 lemon
    3 tbsp extra virgin olive oil
    ¼ tsp salt
    ¼ tsp black pepper
  • 9
    Add broccoli slaw to bowl with dressing. Wash, peel, and medium dice oranges. Add to bowl and toss salad.
    1 (12 oz) pkg broccoli slaw
    2 oranges
  • 10
    To serve, place chicken tenders and broccoli slaw on a plate and have honey mustard sauce on the side. Enjoy!