Honey Mustard Chicken & Rice Pilaf

Source

Ingredients

Display units in Metric

2	cups	brown rice
1	lb	boneless skinless chicken breasts (cut into strips)
¹⁄₄	cup	white onion (diced)
1	large bunch	kale (about 8 oz stems removed & finely minced)
¹⁄₂		red bell pepper (diced)
2	Tbs	honey
¹⁄₄	cup	Dijon mustard
¹⁄₈	cup	apple cider vinegar
2	tsp	olive oil
1	clove	garlic (minced)
		salt and pepper to taste
1	Tbs	parsley (chopped; optional)

1. Cook rice according to the directions.

2. Heat a large skillet over high heat for a minute, then reduce to medium. If not using nonstick, lightly spray with cooking spray and saute' chicken for about 5 minutes or until cooked through and no longer pink; remove chicken and set aside.

3. Spray the same pan again and add the onion, kale, and red pepper and saute' on medium for about 3 minutes or until cooked through. Add the rice and remove to another container/serving dish.

4. In a medium bowl, whisk together honey mustard, vinegar, oil, garlic and 2 Tbsp water. Season with salt & pepper, reheat pan, add chicken and honey mustard mixture and saute' about 3 minutes.

5. Serve the honey and chicken mixture over rice. Garnish with parsley, if desired.

1. Cook rice according to the directions.
2. Heat a large skillet over high heat for a minute, then reduce to medium. If not using nonstick, lightly spray with cooking spray and saute' chicken for about 5 minutes or until cooked through and no longer pink; remove chicken and set aside.
3. Spray the same pan again and add the onion, kale, and red pepper and saute' on medium for about 3 minutes or until cooked through. Add the rice and remove to another container/serving dish.
4. In a medium bowl, whisk together honey mustard, vinegar, oil, garlic and 2 Tbsp water. Season with salt & pepper, reheat pan, add chicken and honey mustard mixture and saute' about 3 minutes.
5. Serve the honey and chicken mixture over rice. Garnish with parsley, if desired.

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