Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, honey & mustard marinated chicken with sautéed onion rice, mango salsa and a honey & mustard sauce. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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Honey & Mustard marinated Chicken with Sautéed Onion Rice, Mango Salsa and a honey & mustard sauce is one of the most favored of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Honey & Mustard marinated Chicken with Sautéed Onion Rice, Mango Salsa and a honey & mustard sauce is something that I have loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have honey & mustard marinated chicken with sautéed onion rice, mango salsa and a honey & mustard sauce using 25 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Honey & Mustard marinated Chicken with Sautéed Onion Rice, Mango Salsa and a honey & mustard sauce:
- Prepare For the Honey Mustard Marinade
- Take 1/4 cup raw honey
- Take 1/4 cup mustard
- Prepare 1/2 tsp red paprika
- Take 1/2 tsp sea salt
- Get 1/2 tsp ground black pepper
- Prepare 1/2 tsp garlic powder
- Make ready 1/2 tsp chilli powder
- Prepare 1 tbsp olive oil
- Make ready 4 Boneless Chicken Breast
- Prepare For the Mango Salsa:
- Prepare 1 Mango
- Get 1 red pepper
- Prepare 1 red onion
- Prepare 1 bunch parsley
- Make ready To taste chilli
- Get 1 Lime juice
- Get 50 ml olive oil
- Take To taste salt and pepper
- Take For the Honey & Mustard Sauce:
- Get 1/4 cup Dijon mustard
- Get 1 tbsp yellow mustard
- Get 1/4 cup honey
- Prepare 1/8 tsp red paprika
- Make ready To taste salt & pepper
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Instructions to make Honey & Mustard marinated Chicken with Sautéed Onion Rice, Mango Salsa and a honey & mustard sauce:
- Simply mix the the ingredients of the marinade, then pour all over the chicken breasts. Let the chicken soaking the juices while covered with a cling film put into the fridge for 2-3 hours. I left there overnight. Roast the chicken on lower heat spooning the marinade back onto the meat.
- For the salsa, cut the mango and the red pepper into tiny cubes, fine chopping the onion, the chilli and the parsley. Pour everything into a bowl, adding a juice of lime, the 2 tbsp olive oil and seasoning with salt and pepper.
- Combine all ingredients, except salt and black pepper, in a bowl and whisk until well combined. - Taste for seasonings and adjust accordingly. Keep refrigerated.
- Thin slice an shallots onion, pan frying with chilli oil and some chopped parsley…in the end just add the rice…voila! Ready…
- Bon Appetite!!!
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