Honey-Dijon Chicken Tenders
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.
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