I created this recipe for all the busy moms out there who want to make their kids a healthy version of chicken fingers.  The bonus is that the dry-rubbed chicken and broccoli with homemade honey mustard dipping sauce is so good that you’ll crave it as much as the kids!

Ingredients

½ teaspoon kosher salt

½ teaspoon garlic powder

½ teaspoon onion powder

2 tablespoons olive oil

1 head broccoli, trimmed into florets

1 pound boneless chicken tenders

Special Equipment: Grilling Wraps

Honey Mustard Dipping Sauce

¾ cup mayonnaise, preferably Hellman's

3 tablespoons yellow mustard

1 tablespoon raspberry vinegar

3 tablespoons honey

Sea salt

Freshly ground pepper

Methods/steps

Grilling method: Indirect/Medium Heat

Preheat gas or charcoal grill and set for indirect medium-heat grilling.

Soak the wraps and twine in water for up to 5 minutes.

In a bowl, combine the salt, garlic powder and onion powder and mix well to create rub. Brush chicken and broccoli with oil and sprinkle with the rub mixture. When ready to grill, place a quarter of the mixture in the middle of each wrap. Tie wrap and place in the center of the cooking grate over indirect medium heat and close lid. Cook for 20 minutes or until juices run clear. Remove from grill and discard twine. Serve hot with Honey Mustard Dipping Sauce.

Whisk together mayonnaise and mustard. Combine vinegar and honey together and add to mayo-mustard mixture. Mix well and season with salt and pepper. Store covered in the refrigerator for up to 1 week. The sauce is best after being refrigerated for at least 3 hours.

ALL RECIPES ©ELIZABETH KARMEL 2020