HONEY MUSTARD GREEN BEANS RECIPES
HONEY & SESAME-GLAZED CHICKEN BREASTS & GREEN BEANS RECIPE ...
Sweet honey and toasty sesame team up for a flavor combo everyone at the table is sure to love. Serve with precooked brown rice for a quick and easy side to soak up sauce from the chicken.
Provided by Adam Hickman
Yield Serves 4 (serving size: 1 chicken breast half and 4 ounces beans)
Number Of Ingredients 11
Steps:
- Combine chicken stock, honey, 1 tablespoon oil, and mustard in a small saucepan over medium-high heat, stirring with a whisk; bring to a boil. Reduce heat; cook 10 minutes or until syrupy, stirring occasionally.
- Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 6 minutes on each side or until done. Pour honey mixture over chicken, and sprinkle with sesame seeds.
- Prepare green beans according to package directions. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, butter, and beans in a bowl; toss to coat. Sprinkle with almonds.
Nutrition Facts : Calories 434 calories, CarbohydrateContent 33 g, CholesterolContent 116 mg, FatContent 16.8 g, FiberContent 4 g, ProteinContent 40 g, SaturatedFatContent 4 g, SodiumContent 652 mg
SHEET-PAN HONEY MUSTARD CHICKEN RECIPE: HOW TO MAKE IT
This sheet-pan chicken is an easy gluten-free, low-carb meal ideal for busy weekdays. The chicken is tender, juicy and so delicious! It's now on the list of our favorite meals. You can substitute any low-carb vegetable for green beans. —Denise Browning, San Antonio, Texas
Provided by Taste of Home
Categories Dinner
Total Time 60 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. Place chicken in a greased 15x10x1-in. baking pan. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Thinly slice 1 lemon; place over chicken. Cut remaining lemon crosswise in half; squeeze juice into a small bowl. Whisk in oil, honey, mustard, garlic and paprika. Pour half the sauce over chicken; reserve remaining sauce for beans. Pour water into pan. Bake 25 minutes., Meanwhile, combine beans, sweet peppers, remaining sauce, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Arrange vegetables around chicken in pan. Bake until a thermometer inserted in chicken reads 170°-175° and beans are tender, 15-20 minutes. If desired, sprinkle with pomegranate seeds.
Nutrition Facts : Calories 419 calories, FatContent 26g fat (6g saturated fat), CholesterolContent 81mg cholesterol, SodiumContent 548mg sodium, CarbohydrateContent 22g carbohydrate (17g sugars, FiberContent 2g fiber), ProteinContent 24g protein.
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