Honey-Dijon Chicken Tenders with Zucchini Rice

Honey-Dijon Chicken Tenders

Serves 4


1 cup panko breadcrumbs

1 tsp. salt

1/2 tsp. pepper

1/4 tsp. garlic powder

1/4 tsp. paprika

3 tbsp. butter, melted

heaping 1/4 cup Dijon mustard
1 Tbsp. honey

3 boneless skinless chicken breasts, sliced vertically into strips



Preheat oven to 400 degrees F. Prepare a large baking sheet and set aside.


In a large bowl, combine the breadcrumbs, salt, pepper, garlic powder and paprika. Set aside. In a separate bowl, combine melted butter, Dijon mustard and honey; whisk until well combined.


Place the chicken strips into the mustard-butter mixture, then into the breadcrumbs. Coat evenly. Place onto the baking sheet and bake for 25-30 minutes. Meanwhile, prepare the zucchini rice (see below for recipe).




This is an original recipe.




Zucchini Rice

Serves 4 


1 cup long-grain white rice

1 medium zucchini, coarsely grated
3 tbsp. butter
Salt and pepper, to taste



Cook rice according to package directions. Remove from heat, add butter and sprinkle zucchini over the rice. Cover and let stand 5 minutes. Fluff rice with a fork. Salt and pepper, to taste


Serve immediately with the chicken tenders, or with your own favorite main course.





Adapted from Real Simple