Honey Mustard Chicken with Cucumber Peach/Mango/Pineapple Salad

Recipe adapted from the Modern Proper.

Ingredients:

Honey Mustard Chicken Marinade:

• 1/4 c. honey
• 1/4 c. whole grain mustard
• 1 TBSP extra-virgin olive oil
• 1 lemon, juiced
• 1 garlic clove, grated
• 1 1/2 tsp. yellow curry powder
• 3/4 tsp. kosher salt
• 1/4 tsp. freshly cracked black pepper
• 1/2 tsp. crushed red pepper flakes
• 1-1 1/2 lbs. boneless, skinless chicken thighs or tenders

Cucumber Peach/Mango/Pineapple Salad:

• 2 Persian cucumbers, sliced
• 2 peaches, pitted and thinly sliced/2 mangos chopped/1 c. pineapple, diced
• 1/2 c. loosely packed fresh cilantro, chopped, plus more for garnish
• 1/2 c. loosely packed fresh mint leaves, roughly chopped, plus more for garnish
• Jalapeno, sliced, optional
• Juice from 1/2 lemon juice
• 1/2 tsp. kosher salt

Directions:

1. Prepare Chicken Marinade: In a large bowl, whisk together the honey, mustard, olive oil, lemon juice, garlic, curry powder, salt, pepper, and red pepper until smooth. Reserve 1/4 c. of marinade and set aside.
2. Marinate Chicken: Add the chicken to the bowl and turn to coat. Cover and let marinate refrigerated for at least 30 minutes (a few hours is great).
3. Make Cucumber Peach/Mango/Pineapple Salad: In a medium bowl, toss the cucumbers, peaches/mangos/pineapple, cilantro, mint, and jalapeno with the lemon juice, 1 TBSP reserved honey mustard marinade (add more if desired), and salt. Let marinate at room temperature for about 10 minutes.
4. Cook Chicken: Preheat Air Fryer to 400F, then add the chicken thighs or tenders (discard marinade) and cook for 10 minutes. If using chicken breasts, preheat Air Fryer to 370F, add chicken and cook for 10 minutes; then flip the chicken and cook for additional 4-8 minutes, or until done. Let chicken rest for 5 minutes before slicing.
5.  Assemble: To individual plates add rice, chicken, and cucumber peach/mango/pineapple salad. Serve with additional reserved marinade.

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Honey Mustard Chicken with Cucumber Peach/Mango/Pineapple Salad

Recipe by RC

Ingredients

• Honey Mustard Chicken Marinade:

• 1/4 c. honey

• 1/4 c. whole grain mustard

• 1 TBSP extra-virgin olive oil

• 1 lemon, juiced

• 1 garlic clove, grated

• 1 1/2 tsp. yellow curry powder

• 3/4 tsp. kosher salt

• 1/4 tsp. freshly cracked black pepper

• 1/2 tsp. crushed red pepper flakes

• 1-1 1/2 lbs. boneless, skinless chicken thighs or tenders

• Cucumber Peach/Mango/Pineapple Salad:

• 2 Persian cucumbers, sliced

• 2 peaches, pitted and thinly sliced/2 mangos chopped/1 c. pineapple, diced

• 1/2 c. loosely packed fresh cilantro, chopped, plus more for garnish

• 1/2 c. loosely packed fresh mint leaves, roughly chopped, plus more for garnish

• Jalapeno, sliced, optional

• Juice from 1/2 lemon juice

• 1/2 tsp. kosher salt

Directions

• Prepare Chicken Marinade: In a large bowl, whisk together the honey, mustard, olive oil, lemon juice, garlic, curry powder, salt, pepper, and red pepper until smooth. Reserve 1/4 c. of marinade and set aside.
• Marinate Chicken: Add the chicken to the bowl and turn to coat. Cover and let marinate refrigerated for at least 30 minutes (a few hours is great).
• Make Cucumber Peach/Mango/Pineapple Salad: In a medium bowl, toss the cucumbers, peaches/mangos/pineapple, cilantro, mint, and jalapeno with the lemon juice, 1 TBSP reserved honey mustard marinade (add more if desired), and salt. Let marinate at room temperature for about 10 minutes.
• Cook Chicken: Preheat Air Fryer to 400F, then add the chicken thighs or tenders (discard marinade) and cook for 10 minutes. If using chicken breasts, preheat Air Fryer to 370F, add chicken and cook for 10 minutes; then flip the chicken and cook for additional 4-8 minutes, or until done. Let chicken rest for 5 minutes before slicing.
•  Assemble: To individual plates add rice, chicken, and cucumber peach/mango/pineapple salad. Serve with additional reserved marinade.