Baked Chicken Tenderloins with Honey Mustard

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Chicken Tenderloins with Honey Mustard

YOUR SOLIN GENERATED RECIPE

Baked Chicken Tenderloins with Honey Mustard

Tender chicken strips baked in a zesty honey mustard glaze, served with smoky roasted sweet potatoes and crisp broccoli for a vibrant, nourishing meal.

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NUTRITION

418kcal
Protein
45.6g
Fat
9.6g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken tenderloins

1 tbsp Honey

2 tbsp Dijon mustard

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

1.5 cups Broccoli florets

0.5 medium Sweet potato

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    Wash and peel the sweet potato, then cut it into 1/2-inch cubes. Toss the cubes with half of the olive oil, half of the sea salt, and the smoked paprika.

  • 3

    Spread the sweet potatoes on one side of the baking sheet and roast for 10 minutes.

  • 4

    While the potatoes roast, whisk together the honey, Dijon mustard, garlic powder, and the remaining sea salt and black pepper in a small bowl.

  • 5

    Pat the chicken tenderloins dry and coat them thoroughly with the honey mustard mixture.

  • 6

    Remove the baking sheet from the oven. Place the chicken tenderloins on the other side of the sheet. Add the broccoli florets to the center, drizzling them with the remaining olive oil.

  • 7

    Return the pan to the oven and bake for an additional 12-15 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 8

    Let the chicken rest for 2 minutes before serving to ensure the juices redistribute.

Baked Chicken Tenderloins with Honey Mustard

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Chicken Tenderloins with Honey Mustard

YOUR SOLIN GENERATED RECIPE

Baked Chicken Tenderloins with Honey Mustard

Tender chicken strips baked in a zesty honey mustard glaze, served with smoky roasted sweet potatoes and crisp broccoli for a vibrant, nourishing meal.

NUTRITION

418kcal
Protein
45.6g
Fat
9.6g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken tenderloins

1 tbsp Honey

2 tbsp Dijon mustard

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

1.5 cups Broccoli florets

0.5 medium Sweet potato

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    Wash and peel the sweet potato, then cut it into 1/2-inch cubes. Toss the cubes with half of the olive oil, half of the sea salt, and the smoked paprika.

  • 3

    Spread the sweet potatoes on one side of the baking sheet and roast for 10 minutes.

  • 4

    While the potatoes roast, whisk together the honey, Dijon mustard, garlic powder, and the remaining sea salt and black pepper in a small bowl.

  • 5

    Pat the chicken tenderloins dry and coat them thoroughly with the honey mustard mixture.

  • 6

    Remove the baking sheet from the oven. Place the chicken tenderloins on the other side of the sheet. Add the broccoli florets to the center, drizzling them with the remaining olive oil.

  • 7

    Return the pan to the oven and bake for an additional 12-15 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 8

    Let the chicken rest for 2 minutes before serving to ensure the juices redistribute.