honey-ginger chicken fingers and mashed carrots with honey and chili powder

I saw this one linked on facebook and I was intrigued. I like when someone recommends a different way to treat something I make a lot (in this case, chicken nuggets or fingers). Because of the honey, I figured I could probably get away with trying this new side I have been wanting to for a while. πŸ™‚

Chicken:

2 cups Lowfat Buttermilk
ΒΌ cups Honey, Plus More For Drizzling
2 Tablespoons Ground Ginger, Divided
2 teaspoons Garlic Powder, Divided
1 pound Boneless Chicken Tenders
2 cups Panko Bread Crumbs
1 teaspoon Seasoned Salt
ΒΌ cups Whole Wheat Flour

Combine buttermilk, honey, 1 tablespoon ginger and 1 teaspoon garlic powder in a baking dish. Cut chicken tenders in half or thirds and add to the buttermilk. Marinate for 2 hours or overnight.

Preheat oven to 450F.

Combine panko, remaining ginger and garlic, seasoned salt, and flour in a large bowl. Coat chicken pieces in the panko mix, then lay on a wire rack sitting on a baking sheet. Continue with remaining chicken pieces. Spray each piece with cooking spray or olive oil.

Bake for 10 minutes, flip, coat again with cooking spray, and bake for another 10-15 minutes.

When finished, drizzle honey over the chicken pieces.

Carrots:

1 1/2 pounds carrots, halved lengthwise (if large) and cut into 1-inch pieces
1 tablespoon unsalted butter
2 teaspoons honey
1/2 teaspoon chili powder
coarse salt and ground pepper

Set a steamer basket in a saucepan over 2 inches simmering water. Add carrots; cover and steam until very tender, about 25 minutes. Transfer to a medium bowl and mash with a fork or potato masher. Stir in butter, honey, and chili powder; season with salt and pepper.
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