Ingredients:

  • 1 lb (450g) chicken breast tenders
  • 1 cup (240ml) unsweetened apple juice
  • 3 tablespoons (45ml) honey
  • 1 tablespoon (15ml) Dijon mustard
  • 1 teaspoon (5g) garlic powder
  • 1 teaspoon (5g) onion powder
  • ½ teaspoon (2.5g) salt
  • ¼ teaspoon (1g) black pepper
  • 2 tablespoons (30ml) olive oil
  • Fresh parsley, chopped (optional)

Instructions:

  1. In a mixing bowl, whisk together apple juice, honey, Dijon mustard, garlic powder, onion powder, salt, and pepper until well combined.
  2. Place the chicken tenders in a resealable bag or shallow dish and pour the marinade over. Seal or cover and let it marinate in the fridge for at least 20 minutes.
  3. Preheat a skillet over medium heat and add olive oil, swirling to coat the bottom.
  4. Remove chicken from the marinade, allowing excess to drip off. Sauté in the skillet for about 5-7 minutes per side until golden brown and cooked through.
  5. Pour the remaining marinade into the skillet during the last few minutes of cooking and reduce until thickened, ensuring the chicken is well coated.
  6. Transfer the chicken tenders to a serving plate, drizzle with glaze, garnish with fresh parsley if desired, and enjoy!