Ingredients
- 1 pound chicken breast, cut into bite-sized pieces
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon apple cider vinegar
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups cooked rice or quinoa
- 1 cup broccoli florets, steamed
- 1 red bell pepper, sliced
- 1/4 cup chopped green onions for garnish
If you’re out of Dijon mustard, yellow mustard can be a good substitute, although it’ll alter the flavor slightly. As for the grains, feel free to swap rice or quinoa with farro or couscous for a different texture.
Instructions
- In a small bowl, whisk together the honey, Dijon mustard, olive oil, minced garlic, apple cider vinegar, paprika, salt, and pepper until well combined.
- In a large skillet over medium heat, add a touch of olive oil. Once heated, add the chicken pieces. Cook for about 5-6 minutes, until the chicken is browned on all sides.
- Pour the honey mustard sauce over the chicken, reduce the heat to low, and let it simmer for about 10 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- While the chicken is cooking, prepare your rice or quinoa according to package instructions. At the same time, steam the broccoli and slice the bell pepper.
- To assemble the bowls, start with a scoop of rice or quinoa, add the honey mustard chicken, and top with steamed broccoli and sliced bell peppers.
- Garnish with chopped green onions for a fresh bite and serve warm.
Pro tip: If you’re like me and enjoy a bit of spice, adding a pinch of red pepper flakes to the sauce can elevate the flavor profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International