1 red bell pepper, seeded and sliced
1 jalapeño pepper, seeded and sliced
orange slices, cut in half
lime wedges, for garnish, optional
2 green onions, sliced, for garnish (optional)
fresh parsley, minced, for garnish (optional)
Cajun Honey Mustard Marinade:
1/3 cup honey
1/3 cup orange juice, (fresh is best if possible)
2 tablespoons brown sugar
3 tablespoons coarse dijon mustard
1 tablespoon yellow mustard
3/4 tablespoon Cajun seasoning
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Trim chicken breasts of fat, and slice into strips to resemble chicken tenders. Add marinade ingredients to a zip-top plastic bag and whisk to combine. Add chicken to bag, and seal, pressing out any excess air. Smoosh the bag around a bit to make sure all the chicken pieces are coated in the marinade. Place bag on a plate and refrigerate up to 8 hours. Pour entire contents of the bag into a large skillet and heat over MED-HIGH heat until the mixture comes to a bubble. Reduce heat to MED-LOW and simmer, uncovered, for about 25-30 minutes, until most of the liquid cooks off, leaving a loose glaze. The last 5 minutes or so, add in the sliced bell pepper, jalapeño and orange slices and let them cook in the glaze. Remove chicken, veggies and oranges to a plate. Serve over rice, quinoa, or as is for a low carb option. If desired, garnish with sliced green onions, minced parsley, and a lime wedge.