Yum on the Run: Honey Mustard Chicken and Rice

As I strive to balance a home, marriage and part-time job, as well as care for a 4-month old baby who is usually a little fussy around supper time, I’m always on the prowl for quick and easy nutritious dinner ideas.  Whenever I get in a dinner rut, I go prowling on Pinterest, natural health and cooking magazines and around the blogosphere to find something new, and this dish was my latest find.  I chose it because I always keep the ingredients on hand, and it’s gluten-free.  Plus, I’m always looking for a new spin on hum-drum grilled chicken (Check out these other chicken recipes: Chicken Marbella, Chicken Walnicot Delight, Cilantro Lime Chicken).

Honey Mustard Chicken and Rice

Ingredients (Serves 4):
1 cup brown rice
1 pound boneless, skinless chicken breasts, cut into strips
1/2 cup white onion, diced
1 large bunch (8 oz) of greens (I used spinach, but you could also use chopped kale or mustard greens)
1 red bell pepper, diced
2 tablespoons honey
1/4 cup Dijon mustard
1/8 cup apple cider vinegar
2 teaspoons extra-virgin olive oil
1 garlic clove, minced
salt and pepper
fresh parsley, finely chopped

Preparation Instructions:

  • Prepare the brown rice according to the instructions on the packaging and set aside.
  • Saute chicken in a large nonstick skillet for about 5 minutes, or until cooked through.  Remove from pan and set aside.
  • Saute the onion, greens and red pepper until cooked through, about 3-5 minutes.  Add the brown rice and cook until warmed, or another 2 minutes.  Transfer to a serving bowl.

Don’t hold back on the antioxidant-rich greens. They cook down quickly!

Adding veggies is a great way to dress up basic brown rice dishes.

  • In a mixing bowl, combine the honey, mustard, vinegar, oil, garlic and 2 tablespoons of water.  Season with salt and pepper to taste and whisk together.
  • Put the chicken back in the skillet and pour the honey mustard mixture over it.  Save a little of the mixture to go on your rice.  Saute for about 3 minutes, turning the chicken often to coat it with the sauce.

The combination of ingredients in the sauce adds a punch of flavor!

  • Serve the rice pilaf on a plate, then top with chicken.  Drizzle with remaining honey mustard, and sprinkle with parsley.  Enjoy!

This meal is great for a busy weeknight, and could even pass at a dinner party!

My husband and I both really enjoyed this dish.  It’s definitely one I will be adding to my quick and healthy dinner repertoire!

1 Comment

Filed under Gluten-Free, Recipes

One response to “Yum on the Run: Honey Mustard Chicken and Rice

  1. Ellie

    Yum! Pinning now 🙂

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