Honey Mustard Pretzel Chicken
Summer Arugula Salad
Ingredients
- 2 cups crushed pretzels
- 1 tsp garlic powder
- 2 large eggs
- 1½ lb chicken tenderloins (see Note)
- 1 cup honey mustard
Instructions
- Preheat oven to 450°F. Place a greased rack on a large foil-lined rimmed baking sheet.
- Process pretzels in a food processor until finely ground. Combine pretzel crumbs and garlic powder in a shallow bowl. Lightly beat eggs in another shallow bowl.
- Sprinkle chicken with salt and pepper, if desired. Dip chicken in eggs; dredge in pretzel mixture, pressing to adhere. Place coated chicken on prepared pan; spray chicken with cooking spray.
- Bake 10 minutes. Turn chicken, and coat with cooking spray. Bake 10 minutes longer or until browned and chicken is done. Serve with honey mustard.
Side Dish Ingredients
- 1 (5-oz) pkg arugula
- 3 peaches, cut into wedges
- 2 cups sliced strawberries
- ½ cup fresh mint leaves
- ½ cup chopped pistachios or walnuts
- ⅓ cup lemon vinaigrette
Side Dish Instructions
- Toss together all ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
403
|
153
|
556
|
| Fat (g) | 11 | 9 | 20 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 33 | 4 | 37 |
| Carb (g) | 28 | 16 | 44 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 690 | 158 | 848 |
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