Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, honey & mustard marinated chicken with sautéed onion rice, mango salsa and a honey & mustard sauce. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Honey & Mustard marinated Chicken with Sautéed Onion Rice, Mango Salsa and a honey & mustard sauce is one of the most popular of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Honey & Mustard marinated Chicken with Sautéed Onion Rice, Mango Salsa and a honey & mustard sauce is something which I have loved my whole life.
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To begin with this recipe, we have to 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
- Prepare 1/2 tsp red paprika
- Get 1/2 tsp sea salt
- Prepare 1/2 tsp ground black pepper
- Prepare 1/2 tsp garlic powder
- Take 1/2 tsp chilli powder
- Take 1 tbsp olive oil
- Get 4 Boneless Chicken Breast
- Take For the Mango Salsa:
- Take 1 Mango
- Take 1 red pepper
- Make ready 1 red onion
- Get 1 bunch parsley
- Make ready To taste chilli
- Get 1 Lime juice
- Get 50 ml olive oil
- Get To taste salt and pepper
- Get For the Honey & Mustard Sauce:
- Make ready 1/4 cup Dijon mustard
- Make ready 1 tbsp yellow mustard
- Prepare 1/4 cup honey
- Prepare 1/8 tsp red paprika
- Take 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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