Mustard-Maple Roasted Chicken Tenders with Asparagus & Onion
Protein prep 1 of 3. Fast oven-roasted chicken with a savory-sweet mustard-maple profile and spring Washington asparagus. Distinct from your recent lemon/ginger chicken dishes.
Back to full listIngredients
- Draper Valley Boneless Skinless Chicken Breast Tenders 1 lb $8.49
- Green Asparagus 1 lb $4.99
- Jumbo Yellow Onion 1/2 lb $1.49/lb
- Garlic 2 cloves $1.50 each
- Fresh Lemon 1/2 lemon $4.99/2 lb bag
- Mustard, maple syrup, oil, salt, pepper to taste pantry
Instructions
- Heat oven to 425°F.
- Slice 1/2 lb yellow onion into wedges and trim 1 lb asparagus.
- Mix 1 tablespoon mustard, 1 tablespoon maple syrup, 1 tablespoon oil, 2 minced garlic cloves, 1 teaspoon lemon juice, salt, and pepper.
- Toss 1 lb chicken tenders with half the glaze. Toss asparagus and onion with the rest.
- Spread on a sheet pan with chicken on one side and vegetables on the other.
- Roast 15 to 18 minutes, stirring vegetables once, until chicken is cooked through.
- Cool and portion as a protein prep; keep asparagus/onion mixed in or separate if preferred.
Cook time: 35 minutes
Estimated cost: ~$13.50 total
Health notes: Lean protein; asparagus adds fiber and folate.
Drink pairing: Dry Riesling