Keyword: chicken skillet, honey mustard chicken, honey mustard chicken and green bean skillet, honey mustard chicken skillet
Servings: 4servings
Author: jfletcher
Ingredients
For the dressing/marinade
1/2cdijon mustard
4tbshoney
2tbsbalsamic vinegar
1.5tbsolive oil
For the chicken
1poundof chicken tenders
the prepared marinade
5clovesof garlicpressed
1tbslemon juice
salt and pepper
1/2tspof rosemary
1tbsolive oil
For the veggies:
16ouncesgreen beansends trimmed off, and cut in half
1cupof halved cherry or grape tomatoes
tbslemon juice
salt and pepper to taste
Instructions
Whisk together all the ingredients for the dressing in a small bowl, set aside.
Put the chicken in a bowl. Toss with salt, pepper, rosemary, crushed garlic, lemon juice and the marinade. Let it marinade for 20-30 minutes but you can cook sooner if you are short on time.
After the chicken has marinaded, heat a tbs olive oil in a large cast iron skillet over medium heat. Add the green beans to a large cast iron skillet. Season with salt, pepper, and lemon juice. Cook for 5 minutes, stirring frequently. Push to the sides of the skillet.
Add the chicken and the marinade and cook for about 2 minutes. Flip and cook for 2 minutes on the other side. Cover and bake in a 350 degree oven for 18 minutes
After 18 minutes, uncover and add the halved cherry tomatoes. Bake for 2 more minutes or until chicken is cooked through. Remove from oven and let rest at room temperature for a few minutes prior to serving. Enjoy!