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Herbed Chicken Strips with Roasted Carrots & Spicy Mustard Sauce Recipe

Herbed Chicken Strips with Roasted Carrots & Spicy Mustard Sauce recipe


This is a yummy meal with chicken strips covered in herbs and cheese. It comes with sweet roasted carrots and a spicy mustard sauce for dipping. It's a fun and tasty dinner!


1 lb chicken breasts, boneless skinless
1 lb carrots, peeled and sliced
1/2 cup spicy brown mustard
1/4 cup honey
1/2 cup grated Parmesan cheese
1/4 cup olive oil
1 tsp garlic powder
1/2 cup mayonnaise
1 cup panko bread crumbs
1 tsp dried oregano
1 tsp dried basil
1/2 tsp salt
1/4 tsp black pepper


Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a small bowl, mix together spicy brown mustard and honey to create the dipping sauce. Set aside.
In a medium bowl, combine mayonnaise, garlic powder, salt, and black pepper.
In another medium bowl, mix together panko bread crumbs, grated Parmesan cheese, dried oregano, and dried basil.
Cut the chicken into 1-inch wide strips. Toss them in the mayonnaise mixture to coat.
Dredge the coated chicken strips in the breadcrumb mixture, pressing to adhere. Place on the prepared baking sheet.
Toss the sliced carrots with olive oil and a pinch of salt, and spread them out on another baking sheet.
Place both the chicken and carrots in the oven. Bake the chicken until golden and cooked through, about 15 minutes, flipping halfway through. Roast the carrots until tender and slightly caramelized, about 20 minutes.
Remove both the chicken and carrots from the oven.
Serve the herbed chicken strips and roasted carrots with the spicy mustard sauce for dipping.

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