Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, honey & mustard marinated chicken with sautéed onion rice, mango salsa and a honey & mustard sauce. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Honey & Mustard marinated Chicken with Sautéed Onion Rice, Mango Salsa and a honey & mustard sauce is one of the most well liked of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Honey & Mustard marinated Chicken with Sautéed Onion Rice, Mango Salsa and a honey & mustard sauce is something that I’ve loved my whole life.
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To begin with this particular recipe, we must prepare a few ingredients. You can cook 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 can achieve it.
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
- Make ready 1/4 cup raw honey
- Get 1/4 cup mustard
- Make ready 1/2 tsp red paprika
- Get 1/2 tsp sea salt
- Take 1/2 tsp ground black pepper
- Make ready 1/2 tsp garlic powder
- Take 1/2 tsp chilli powder
- Get 1 tbsp olive oil
- Take 4 Boneless Chicken Breast
- Prepare For the Mango Salsa:
- Make ready 1 Mango
- Take 1 red pepper
- Get 1 red onion
- Make ready 1 bunch parsley
- Take To taste chilli
- Prepare 1 Lime juice
- Take 50 ml olive oil
- Take To taste salt and pepper
- Prepare For the Honey & Mustard Sauce:
- Make ready 1/4 cup Dijon mustard
- Take 1 tbsp yellow mustard
- Make ready 1/4 cup honey
- Take 1/8 tsp red paprika
- Get To taste salt & pepper
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Steps 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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