Hello everybody, hope you are having an incredible 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 will 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 meals on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. 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’re fine and they look wonderful.
To begin with this particular 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 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
- Take 1/4 cup raw honey
- Get 1/4 cup mustard
- Make ready 1/2 tsp red paprika
- Take 1/2 tsp sea salt
- Prepare 1/2 tsp ground black pepper
- Get 1/2 tsp garlic powder
- Prepare 1/2 tsp chilli powder
- Take 1 tbsp olive oil
- Get 4 Boneless Chicken Breast
- Make ready For the Mango Salsa:
- Prepare 1 Mango
- Prepare 1 red pepper
- Get 1 red onion
- Prepare 1 bunch parsley
- Get To taste chilli
- Take 1 Lime juice
- Get 50 ml olive oil
- Get To taste salt and pepper
- Prepare For the Honey & Mustard Sauce:
- Make ready 1/4 cup Dijon mustard
- Prepare 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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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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