Honey Chicken Carrots (Print Version)

# Ingredients:

→ Protein

01 - 450g of chicken tenders

→ Vegetables

02 - Carrot slices, cut into ovals (1 cup)
03 - Fresh scallions for decoration
04 - Half a red onion, sliced thin

→ Sauce

05 - 1 tablespoon of runny honey
06 - 1 tablespoon of softened butter
07 - 1 tablespoon of maple syrup
08 - 1 tablespoon of Dijon-style mustard

→ Seasonings

09 - Pinch of salt and pepper to your taste
10 - 1 teaspoon of chili powder

# Instructions:

01 - Set your oven to 220°C (425°F) and let it heat up.
02 - Spread the chicken, onion slices, and the carrot pieces evenly across a baking tray.
03 - Mix together the honey, mustard, melted butter, and maple syrup in a small bowl until smooth.
04 - Pour the glaze over the veggies and chicken, then sprinkle chili powder, salt, and pepper evenly across everything.
05 - Pop the tray into the preheated oven and cook for 20-25 minutes, or until the chicken is fully done and the vegetables are cooked through.
06 - Turn the oven to broil for the last minute to get the glaze bubbly and golden on the chicken and carrots.
07 - Take out the tray, sprinkle it with chopped scallions, and bring it to the table while it’s still warm.

# Notes:

01 - For even results, make sure to keep the chicken pieces sized evenly. The honey and maple syrup naturally create a sweet, caramelized finish.

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