Recipe of Super Quick Homemade Honey & Mustard marinated Chicken with Sautéed Onion Rice, Mango Salsa and a honey & mustard sauce

Hello everybody, it is John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, honey & mustard marinated chicken with sautéed onion rice, mango salsa and a honey & mustard sauce. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Honey & Mustard marinated Chicken with Sautéed Onion Rice, Mango Salsa and a honey & mustard sauce is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Honey & Mustard marinated Chicken with Sautéed Onion Rice, Mango Salsa and a honey & mustard sauce is something which I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. 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 cook it.

The ingredients needed to make Honey & Mustard marinated Chicken with Sautéed Onion Rice, Mango Salsa and a honey & mustard sauce:

1. Prepare For the Honey Mustard Marinade
2. Get raw honey
3. Take mustard
4. Get red paprika
5. Prepare sea salt
6. Get ground black pepper
7. Get garlic powder
8. Prepare chilli powder
9. Make ready olive oil
10. Make ready Boneless Chicken Breast
11. Make ready For the Mango Salsa:
12. Get Mango
13. Get red pepper
14. Make ready red onion
15. Take parsley
16. Prepare chilli
17. Get Lime juice
18. Prepare olive oil
19. Make ready salt and pepper
20. Prepare For the Honey & Mustard Sauce:
21. Take Dijon mustard
22. Prepare yellow mustard
23. Make ready honey
24. Make ready red paprika
25. Get salt & pepper

Steps to make Honey & Mustard marinated Chicken with Sautéed Onion Rice, Mango Salsa and a honey & mustard sauce:

1. 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.
2. 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.
3. Combine all ingredients, except salt and black pepper, in a bowl and whisk until well combined. - Taste for seasonings and adjust accordingly. Keep refrigerated.
4. Thin slice an shallots onion, pan frying with chilli oil and some chopped parsley…in the end just add the rice…voila! Ready…
5. Bon Appetite!!!

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