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Honey mustard chicken tenders with vegie chips
Honey mustard chicken tenders with vegie chips
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Prep Time:
50 minutes
Cook Time:
35 minutes
Total Time:
85 minutes
Freezer-friendly honey mustard chicken for quick and satisfying meals.
Ingredients:
  • 500g chicken tenderloins
  • 82.50 ml honey, mustard and herb marinade
  • 350g butternut pumpkin, peeled, cut into 6cm batons
  • 2 medium desiree potatoes, cut into 6cm batons
  • 500.00 ml fresh breadcrumbs
  • 125.00 ml finely grated parmesan
  • 40.00 ml finely chopped fresh chives
  • Olive oil cooking spray
  • 2 medium zucchini, cut into 6cm batons
  • 77.55 gm reduced-fat sour cream
Instructions:
  • Preheat your oven to 220ºC/200ºC fan-forced. Mix chicken with half the marinade in a bowl, cover, and refrigerate for 30 minutes.
  • In a roasting pan, combine pumpkin, potatoes, and oil. Mix well to coat evenly. Place the pan on the top shelf of the oven and roast for about 20 minutes, or until lightly browned.
  • Line a large baking tray with baking paper. Mix together breadcrumbs, cheese, and half of the chives on a plate. Coat the chicken in the breadcrumb mixture. Place the chicken on the prepared tray and spray with oil. Add zucchini to the pumpkin mixture in the pan. Bake in the oven for 20 to 25 minutes, rotating the pan and tray halfway through, until the vegetables are tender and the chicken is cooked through.
  • In a bowl, mix together the sour cream, leftover marinade, and chives. Serve the chicken and vegetables with the tangy sour cream mixture.

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