Honey mustard chicken & rice pilaf

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 tablepsoon honey
• 1/4 cup Dijon mustard
• 1/8 cup apple cider vinegar
• 2 teaspoons olive oil
• 1 clove garlic (minced)
• salt and pepper to taste
• 1 tablepsoon parsley (chopped; optional)

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Preparation

• Cook rice according to the directions. 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.
• 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.
• In a medium bowl, whisk together honey mustard, vinegar, oil, garlic and 2 Tbsp water.
  
• Season with salt &and pepper, reheat pan, add chicken and honey mustard mixture and saute’ about 3 minutes.
• Serve the honey and chicken mixture over rice. Garnish with parsley, if desired.

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