Tuesday, June 1, 2010

Honey Mustard Chicken & Rice Pilaf

The complete title of this dish is "Honey Mustard Chicken & Rice Pilaf with Kale & Red Peppers." That seemed a little long. I've never used kale before, but I'm assuming it tastes similar to spinach. It looks a lot like spinach and I didn't have kale available, so I used spinach. Spinach was good. This meal was easy and yummy. It was so good that my sister (who is the world's pickiest eater) loved it!

2 c brown rice
olive oil cookng spray
1 lb boneless, skinless chicken breast, cut into strips
1/4 c diced white onion
1 large bunch kale, stems removed and finely minced
1/2 diced red bell pepper
2 tbsp honey
1/4 c dijon mustard
1/8 c apple cider vinegar
2 tsp extra-virgin olive oil
1 clove minced garlic
sea salt and pepper, to taste
1 tbsp minced fresh parsley


Cook rice according to package.

Heat a large nonstick or cast-iron skillet over high heat for 1 minute. Reduce heat to med-high, mist pan with spray, and saute chicken for about 5 minutes or until cooked through. Remove chicken from pan and set aside.

Mist same pan with cooking spray. Add onion, kale and red pepper and saute for about 3 minutes. Add rice to veggies and saute until warm. Remove all from pan and keep warm.

In a medium bowl, whisk together honey, mustard, vinegar, oil, garlic, and 2 tbsp water. Season with salt and pepper. Reheat pan over med-high heat, add chicken and sauce to pan and saute for about 3 minutes.

Divide rice among four plates, top with chicken and sprinkle with parsley. Serve!

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