Cajun Honey Glazed Chicken Bowls

• Meat

  • 2 lbs Chicken breasts

• Produce

  • 2 cloves Garlic
  • 2 Green onions
  • 1 Jalapeno
  • 1 Lime, wedges
  • 1 slices Orange
  • 1 Parsley, fresh
  • 1 Red bell pepper

• Condiments

  • 1 Cajun honey mustard marinade
  • 3 tbsp Dijon mustard, coarse
  • 1/3 cup Honey
  • 1 tbsp Mustard, yellow

• Baking & Spices

  • 2 tbsp Brown sugar
  • 3/4 tbsp Cajun seasoning
  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Drinks

  • 1/3 cup Orange juice

Found on thechunkychef.com

Description

Directions

• 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, jalapeno 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.