Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, honey & mustard marinated chicken with sautéed onion rice, mango salsa and a honey & mustard sauce. One of my favorites. This time, I am going to make it a little bit tasty. This will be really 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 well liked of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Honey & Mustard marinated Chicken with Sautéed Onion Rice, Mango Salsa and a honey & mustard sauce is something which I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we must prepare a few components. 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 it.
The ingredients needed to make Honey & Mustard marinated Chicken with Sautéed Onion Rice, Mango Salsa and a honey & mustard sauce:
- Get 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
- Get 1/2 tsp chilli powder
- Take 1 tbsp olive oil
- Take 4 Boneless Chicken Breast
- Get For the Mango Salsa:
- Take 1 Mango
- Take 1 red pepper
- Prepare 1 red onion
- Make ready 1 bunch parsley
- Make ready To taste chilli
- Take 1 Lime juice
- Take 50 ml olive oil
- Prepare To taste salt and pepper
- Take For the Honey & Mustard Sauce:
- Make ready 1/4 cup Dijon mustard
- Get 1 tbsp yellow mustard
- Make ready 1/4 cup honey
- Get 1/8 tsp red paprika
- Prepare 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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