Crunchy Honey Mustard Chicken Tenders

Have you ever thought about the elements of a meal that provide you with satisfaction? Because listen up, ya’ll, it’s not only about the taste.

Disclosure: This recipe was created through my partnership with Barbara’s Bakery and I was provided compensation for sharing this recipe. All words and opinions are my own.


Yes, food that tastes delicious is usually much more enjoyable to eat, but let’s not forget the other elements of satisfaction, such as the way a plate of food looks visually, how it smells, how it feels in your mouth, and even what temperature the dish is. When we strive to satisfy our senses with food we are better able to take the focus off of only the nutrition or health-benefits, which can often lead to preoccupation and worry when eating. It’s all too easy to overlook to pleasure nourishing food can bring us, but my recipe today is challenging you to take back the satisfaction factor!

My husband and I looove making peach salad in the summer. It started from an actual recipe, but now we have adapted it to our own tastes and ingredients we have on hand. The salad is usually a combination of tender salad greens, raw or grilled onion, crumbled cheese, and slices or chunks of yellow peach. For more satisfaction we add a source of protein, which is usually simply grilled salt and pepper chicken. The chicken is good, but it’s not great or mindblowing.

Wanting to not settle and eat another “just pleasing” salad, I got to thinking of how to jazz up my chicken. When I asked myself what I truly wanted, I landed on honey mustard. And I knew I wanted something crunchy. A few minutes later and these Crunchy Honey Mustard Chicken Tenders using Barbara’s Bakery Spoonfuls Cereal were born!


Seriously, these chicken tenders are SO satisfying, and they respected and honored my taste buds in every which way. So, the next time you’re questioning what you truly want, I encourage you to ask yourself some of these questions:

Think about a salty or sweet food. Does it feel right to you at this moment?

Would you like the crunch of a baby carrot or a potato chip right now?

Is the aroma of pizza appealing you to right now?

Do you want something airy or more filling and sustaining?

OKAY, now on to the recipe!

Crunchy Honey Mustard Chicken Tenders- serves 2


  • 3/4 pound chicken tenders

  • 2 tbsp Dijon mustard

  • 3 teaspoons honey

  • 1 1/4 cup finely crushed Barbara’s Bakery Spoonfuls cereal

  • Fresh ground black pepper


  1. Preheat the oven to 375 degrees.

  2. In a medium bowl, whisk together the mustard and honey and set aside. Place the crushed cereal on a large plate and spread in an even layer.

  3. One at a time, dip a chicken tender into the honey mustard mix, coating all sides, and then dredge in the crushed cereal, firmly pressing the crumbs in any spots not coated.

  4. Lay the chicken tenders on a baking sheet and bake for 15-20 minutes until the meat reaches an internal temperature of 165 degrees.

  5. Serve tenders with some fresh cracked black pepper and lay over a bed of arugula and pea shoots, with a chopped peach, sliced red onion, crumbled feta cheese, and a drizzle of extra virgin olive oil.


Summer Vegetable Curry

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When you’re in a hurry, cook a curry!

Despite what you may be thinking, making a curry for dinner can actually be accomplished in very little time. Curry sauces used to intimidate the heck out of me. I had thought it was required to make this elaborate, involved sauce from scratch and that the whole process would take sooo long in order for the flavors to deepen and develop. Sure, some recipes may walk you through how to create a curry from a mixture of 8 spices and have you simmer a pot for upwards of an hour, but really, who has time for that on a weekday after work?

Delicious food does not need to take so much time or be so darn complicated! By taking a few smart short cuts you can easily recreate an authentic tasting curry dish while keeping your sanity.

I have been all about cooking short cuts these days as the temperatures have been hot- like curry spice hot!- and I haven’t been wanting to slave over the stove or crank up the oven to heat up the apartment. The other night I was feeling like a veggie stir fry, but wanting to mix up the traditional Asian flavor profile, so I decided to get my QUICK curry on for dinner.

How do I speed up the process? I utilize a jarred curry paste that brings pleny of flavor! I happened to still have some red curry paste in the fridge, but you can certainly use a yellow or green paste too. If you don’t have a curry paste, a dried curry powder mix can work just as well.

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Not only is curry mighty tasty, but it has plenty of good nutrition amongst all the spices. My curry paste contains a few superstars:

  • Turmeric- contains curcumin, which is a powerful antioxidant that helps fight inflammation and free radical damage throughout the body

  • Lemongrass- may be helpful in preventing and fighting infection and relieving bloating

  • Galangal-also known as Thai ginger, it is rich in vitamins A and C and flavanoids that may have anti-inflammatory effects and may combat cancer

Aside from the quick curry paste, this recipe uses other time-savers as well, so keep reading to find out how this summer hurry dinner comes together!

Summer Vegetable Curry- serves 2

Prep time: 5 minutes/Cook time: 20 minutes


  • 1/2 cup quick cooking rice (I use Trader Joe’s 10 Minute Rice)

  • 1 tablespoon avocado oil

  • 2 medium, boneless, skinless chicken breasts

  • 1/4 teaspoon ground coriander

  • pinch of salt and ground black pepper

  • 1 red bell pepper, sliced into thin strips

  • 1 yellow bell pepper, sliced into thin strips

  • 2 cups 1 inch-chopped green beans

  • 1 cup coconut milk

  • 2 tablespoons red curry paste

  • basil to garnish


  1. Cook the rice according to the package instructions. Set aside once finished.

  2. Season the chicken on both sides with the ground coriander and some salt and pepper. Heat the avocado oil in a large skillet over medium heat and add seasoned chicken. Cook chicken for about 4 minutes per side until an internal temperature of 165 degrees is reached. Remove and let cool before cutting into strips or cubes.

  3. Heat the same skillet again and add a touch more avocado oil. Transfer the sliced peppers and green beans to the skillet and saute for 5 minutes, stirring occasionally. Pour in the coconut milk, add the curry paste, and reduce the heat to low. Simmer for about 7 to 8 minutes until the sauce has thickened a bit.

  4. Prepare the curry bowls by adding 1 cup of rice to each bowl, 1 chicken breast sliced, and equal amounts of the curry vegetables and sauce. Garnish with torn fresh basil.

* *If one person prefers a vegetarian version, simply substitute the chicken for pan seared tempeh (shown below), tofu, or cooked lentils.

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Rotisserie Chicken Three Ways

When the temperatures are running over 90 degrees, nobody should have to tun on their stove or oven to get a nutritious meal on the table. That's where a store bought rotisserie chicken can come in to save the day! I'm sharing with you three different ways to use up a bird for two people and each of these "recipes' are fast, simple, packed with nutrition and most importantly delicious!

Here's your shopping list:

  • 1 rotisserie chicken- purchase one that is unseasoned or, at most, a lemon herb rub

  • 1 head butter lettuce

  • 1 bunch radishes

  • spinach

  • pine nuts

  • 1 avocado

  • 1 red onion

  • 1 lemon

  • Olive oil

No Cook Summer Salad


  1. Wash butter lettuce and tear apart using hands or roughly chop with a knife. In a large bowl, place 4 cups of prepped greens.

  2. Shred 6-8 ounces of chicken, or about 2 palm-sized portions worth, and add to greens bowl.

  3. Cut root ends off radishes, then cut in half starting from the green stem. Slice each half into half-moon pieces- the thickness is up to you. Use about 5 radishes total. Add radishes to salad.

  4. Cut half an avocado into cubes and add. Sprinkle 1/4 cup pine nuts over greens. Squeeze the juice of half a lemon and drizzle 3 tablespoons of olive oil over the salad. Mix with hands or salad tongs and serve.


Rotisserie Wraps Two Ways


  1. Shred 6-8 ounces of chicken, or enough to make about 2-2.5 cups of shredded chicken, place in mixing bowl. To chicken, add half an avocado and mix two ingredients well. The avocado should be creamy enough to create a "sauce" a la mayonnaise used in a traditional chicken salad. Add a small squeeze of lemon and pinch of salt once mixed well. Set aside.

  2. Finely dice 1/4 cup red onion- use more or less in wrap depending on tastes and reseve any extra (great to add into a guacamole!). With the other onion half, cut into thin slices and place in glass jar. To quick pickle, bring 1.5 cups of white vinegar and a pinch of sugar to boil on the stove, then pour liquid over onion slices (the onions should be fully covered). Let sit as onions will start to turn pink and pickle. This quick pickle can be stored in the fridge for about 1 week.

  3. From the above salad recipe, separate and clean 3 butter lettuce leaves, and be sure to pat them dry well. Slice 1-2 radishes into half moon shapes.

  4. To assemble wheat wrap: start with 1 whole wheat tortilla, create base layer of a handful of pre-washed spinach, spoon 1 1/4 cup of chicken salad mixture on top, add diced red onions, then wrap and serve.

  5. To assemble lettuce wraps: lay out 3 lettuce leaves, divide 1 1/4 cup chicken salad into each leaf, top with pickled onion and radishes, and serve.