Honey Mustard Coconut Chicken
A hit with children and adults, easy prep no fuss dinner!
- 1 2/3 lbs chicken tenders
- 1/2 cup honey mustard I like Honeycup mustard
- 1/4 cup maple syrup
- 1 T rice vinegar
- 1 cup coconut flakes
- Salt and pepper
Choose a baking dish that will hold chicken in an even layer, placed closely together. Spray dish with cooking spray. Place chicken tenders in dish. Season with salt and pepper
Combine mustard, syrup and vinegar and mix well. Pour over chicken in dish. Sprinkle with coconut. Refrigerate for several hours if possible to allow sauce to marinate the chicken. Or you can bake it as soon as it’s assembled.
Bake dish at 400 degrees for 30-45 minutes, basting with pan sauce after 15 minutes. Check chicken towards the end of baking time and remove from oven when just done.
Garnish with more coconut when serving if desired, and spoon cooking sauce from dish over chicken.