Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, honey & mustard marinated chicken with sautéed onion rice, mango salsa and a honey & mustard sauce. One of my favorites. This time, I’m gonna make it a little bit unique. 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 in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. Honey & Mustard marinated Chicken with Sautéed Onion Rice, Mango Salsa and a honey & mustard sauce is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we must prepare a few components. 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 cook 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
- Prepare 1/4 cup raw honey
- Get 1/4 cup mustard
- Prepare 1/2 tsp red paprika
- Prepare 1/2 tsp sea salt
- Make ready 1/2 tsp ground black pepper
- Make ready 1/2 tsp garlic powder
- Take 1/2 tsp chilli powder
- Take 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
- Take 1 bunch parsley
- Make ready To taste chilli
- Prepare 1 Lime juice
- Get 50 ml olive oil
- Prepare To taste salt and pepper
- Prepare For the Honey & Mustard Sauce:
- Take 1/4 cup Dijon mustard
- Take 1 tbsp yellow mustard
- Get 1/4 cup honey
- Get 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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