Meanwhile, line a large rimmed baking sheet with parchment paper.
Stir 2 tablespoons honey mustard, oil and 1/4 teaspoon salt together in a large bowl.
Add chicken tenders and stir to coat with the honey-mustard mixture.
Arrange the chicken in a single layer on the prepared baking sheet.
Bake the chicken tenders until cooked through, 9 to 11 minutes.
Drain the water and return the cooked carrots to the pot.
Add orange juice, butter, the remaining 1 teaspoon honey mustard and the remaining 1/4 teaspoon salt.
Set the pot over medium-high heat.
Serve the chicken with the carrots, sauce and couscous.
Sprinkle with parsley, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
