Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going 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. This time, 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 recent trending foods on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Honey & Mustard marinated Chicken with Sautéed Onion Rice, Mango Salsa and a honey & mustard sauce is something which I’ve loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we must first 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:
- Take For the Honey Mustard Marinade
- Get 1/4 cup raw honey
- Prepare 1/4 cup mustard
- Prepare 1/2 tsp red paprika
- Take 1/2 tsp sea salt
- Get 1/2 tsp ground black pepper
- Get 1/2 tsp garlic powder
- Prepare 1/2 tsp chilli powder
- Make ready 1 tbsp olive oil
- Make ready 4 Boneless Chicken Breast
- Make ready For the Mango Salsa:
- Take 1 Mango
- Prepare 1 red pepper
- Take 1 red onion
- Get 1 bunch parsley
- Get To taste chilli
- Make ready 1 Lime juice
- Take 50 ml olive oil
- Make ready To taste salt and pepper
- Take For the Honey & Mustard Sauce:
- Get 1/4 cup Dijon mustard
- Prepare 1 tbsp yellow mustard
- Prepare 1/4 cup honey
- Make ready 1/8 tsp red paprika
- Take 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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