Honey mustard glazed chicken, crisp veggies, and fluffy rice create a vibrant bowl for quick, filling meals.
# What You'll Need:
→ Chicken Preparation
01 - 1.1 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 1 tablespoon olive oil
03 - Salt and black pepper, to taste
→ Honey Mustard Sauce
04 - 3 tablespoons Dijon mustard
05 - 2 tablespoons whole-grain mustard
06 - 3 tablespoons honey
07 - 1 tablespoon apple cider vinegar
08 - 1 tablespoon olive oil
09 - 1 garlic clove, minced
10 - 1/2 teaspoon smoked paprika (optional)
→ Rice Bowl Assembly
11 - 2 cups cooked jasmine or basmati rice (about 3/4 cup uncooked)
12 - 1 cup shredded red cabbage
13 - 1 cup shredded carrots
14 - 1 cup steamed broccoli florets
15 - 1/2 cup cherry tomatoes, halved
16 - 2 tablespoons chopped fresh parsley or cilantro (optional)
# Steps to Follow:
01 - Combine Dijon mustard, whole-grain mustard, honey, apple cider vinegar, olive oil, minced garlic, and smoked paprika in a mixing bowl. Whisk until the sauce is smooth and well blended.
02 - Season chicken pieces with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and sauté, turning periodically, until golden and cooked through, approximately 6 to 8 minutes.
03 - Reduce heat to medium. Pour prepared honey mustard sauce over the chicken. Stir thoroughly to coat and simmer for 2 to 3 minutes, allowing the sauce to thicken slightly. Remove skillet from heat.
04 - Evenly divide cooked jasmine or basmati rice among 4 serving bowls. Arrange glazed chicken, shredded red cabbage, carrots, broccoli florets, and cherry tomato halves on top of the rice.
05 - Finish each bowl with a sprinkle of chopped parsley or cilantro, if preferred. Serve immediately while warm.
