1 pound chicken tenders
1/4 cup Dijon mustard plus 1 tablespoon for yogurt dip
1 cup panko
1 cup non-fat Greek yogurt
2 tablespoons honey
1 cup carrot nubs
1 cup celery sticks
1 cup grape tomatoes
Kosher salt and freshly ground pepper to taste
Pre-heat a non-stick pan with oil in it to medium-high heat. Season chicken tenders with salt and pepper. Rub both sides of the seasoned chicken with 1/4 cup Dijon mustard and press into plate of panko. Sear the chicken tenders until crisp, about 3 minutes per side. In a bowl combine yogurt, honey and remaining 1 tablespoon Dijon mustard. Season with salt and pepper. Serve seared chicken tenders with yogurt sauce and vegetables on the side.
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