Ingredients
Units
Scale
- 2 pounds boneless, skinless chicken breasts sliced into strips (chicken tenders can be used instead)
- 1 red bell pepper seeded and sliced
- 1 jalapeño pepper seeded and sliced
- orange slices cut in half
- lime wedges for garnish, optional
- 2 green onions sliced, for garnish (optional)
- fresh parsley minced, for garnish (optional)
- Cajun Honey Mustard Marinade
- 1/3 cup honey
- 1/3 cup orange juice (fresh is best if possible)
- 2 tablespoons brown sugar
- 3 tablespoons coarse dijon mustard
- 1 tablespoon yellow mustard
- 3/4 tablespoon Cajun seasoning
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Trim chicken breasts of fat, and slice into strips to resemble chicken tenders.
- Add marinade ingredients to a zip-top plastic bag and whisk to combine. Add chicken to bag, and seal, pressing out any excess air. Smoosh the bag around a bit to make sure all the chicken pieces are coated in the marinade. Place bag on a plate and refrigerate up to 8 hours.
- Pour entire contents of the bag into a large skillet and heat over MED-HIGH heat until the mixture comes to a bubble. Reduce heat to MED-LOW and simmer, uncovered, for about 25-30 minutes, until most of the liquid cooks off, leaving a loose glaze.
- The last 5 minutes or so, add in the sliced bell pepper, jalapeño and orange slices and let them cook in the glaze.
- Remove chicken, veggies and oranges to a plate. Serve over rice, quinoa, or as is for a low carb option. If desired, garnish with sliced green onions, minced parsley, and a lime wedge.
- Prep Time: 30
- Cook Time: 480