Honey-Dijon Chicken Tenders with Zucchini Rice

This meal was so good! It was very much a kid-friendly meal without seeming like one. I absolutely loved the chicken and the rice - in fact, I think this rice recipe may have surpassed Cilantro-Lime Rice to become my new favorite rice. I love that there's a green veggie in the rice and the subtle nuttiness the parmesan adds. I can't wait to make this meal again for the fam!

Honey-Dijon Chicken Tenders

adapted from The Comfort of Cooking

1.25 pounds chicken breasts, cut into thin strips lengthwise (about 3 strips per breast)

1/2 cup panko breadcrumbs

1/2 cup whole wheat bread crumbs

salt and pepper, to taste

1/4 teaspoon garlic powder

1/4 teaspoon paprika

4 tablespoons butter, melted

1/2 cup Dijon mustard, divided

2 tablespoons honey, divided

2 tablespoons mayonnaise

Preheat oven to 400 degrees. In a shallow bowl, mix together panko, whole wheat breadcrumbs, salt, pepper, garlic powder and paprika. In a second bowl, mix together melted butter, 1/4 cup mustard and 1 tablespoon honey.

Coat each chicken tender with mustard mixture and then coat with breadcrumbs. Place on a greased cookie sheet. Bake for 25-30 minutes.

Meanwhile, in a small bowl, combine remaining mustard, remaining honey and mayonnaise. Stir well to fully combine. Store in refrigerator until ready to serve. Serve honey mustard with chicken tenders.

Zucchini Rice

adapted from The Comfort of Cooking

1 cup long-grain white rice

2 cups chicken broth

1 medium zucchini, coarsely grated

3 tablespoons butter

1/4 cup parmesan cheese, freshly shredded

salt and pepper, to taste

Cook rice according to package directions, substituting chicken broth for water. Five minutes before rice is finished cooking, add butter, sprinkle zucchini and cheese over rice. Before serving, stir well to combine ingredients.

Serve immediately with the chicken tenders.