Honey Mustard Chicken & Rice Pilaf
Shared by: whammond
Serving: 4
Ingredients
- 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)
Directions
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.