Honey mustard chicken & rice pilaf

Main Dish
4 servings
15 min
25 min
Very Easy


Number of serving: 4
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)


  • 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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