This quick and simple homemade honey mustard sauce makes this comfort dish anything but boring. This recipe includes a simple side salad, making it a balanced and complete plate.

DF

YIELD — 4 servings

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Ingredients

1 cup brown short grain rice

1 lb chicken tenders

1 cup panko bread crumbs

4 cups butter lettuce

2 cups fennel, thinly sliced

8 Tbsp dijon mustard

2 Tbsp honey

4 Tbsp shallot, finely diced

6 Tbsp apple cider vinegar

2 ½ Tbsp extra virgin olive oil

Kosher salt

Fresh cracked black pepper

Directions

1. Cook 1 cup rice according to package directions.

2. Preheat the oven to 450° F. Line a baking sheet with parchment paper or a silpat or spray lightly with olive oil or avocado spray.

3. Combine breadcrumbs with a pinch or two of salt and pepper. Lightly brush the chicken with olive oil, then dip the chicken into the breadcrumb mixture, flipping it over and lightly pressing it into the mixture to ensure it’s evenly coated. Place on a baking sheet and bake for 20 minutes or until the chicken reaches an internal temperature of 165° F on an instant-read thermometer or is no longer pink in the center, flipping once halfway through.

4. Meanwhile, make the honey mustard sauce by combining the honey, dijon mustard, and 2 Tbsp apple cider vinegar in a bowl.

5. In another bowl, whisk together the shallot, remaining apple cider vinegar, and 1 ½ Tbsp olive oil in a large bowl; season to taste with salt and pepper. Add lettuce and fennel and gently toss to evenly coat. Serve with rice, chicken, and honey mustard sauce.

PREP-AHEAD: The honey mustard sauce and salad dressing can be made one day ahead of time. The rice and chicken tenders can be made up to three days in advance and reheated if you’re batch cooking or meal prepping for one or two people.

NOTES: Feel free to add a dash or two of cayenne to the honey mustard sauce if you’d like a little kick. Some fresh dill and / or chive would be a great addition to the salad

Nutrition Information

Calories: 445
Carbs: 60g
Pro: 26g
Fat: 13g
Added sugar: 0g

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This recipe was developed by Kelly Powers, MA, RDN. Kelly is a Registered Dietitian and Culinary Nutritionist who takes a holistic approach to nutrition and health. She’s a recipe developer with a food blog highlighting whole foods, simple recipes, and her life in San Francisco. Kelly is the creator of Weeknight Dinners, a weekly meal plan program that helps people get back in the kitchen and feed themselves well. Kelly specializes in meal planning, the Mediterranean diet, and sustainable behavior change, helping her clients reach their health goals while improving their relationship with food. She’s also a nutrition consultant for health and tech startups, food companies, and brands that she believes in.