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Tangy Honey Mustard Chicken and Rice
Recipes
Tangy Honey Mustard Chicken and Rice
4 servings
40 minutes total

Ingredients

  • 12 oz trimmed fresh green beans
  • 1 large sweet onion
  • 4 cloves garlic
  • 2 lemons, for zest/juice
  • 1 ¾ lb boneless, skinless chicken thighs
  • 1 teaspoon kosher salt
  • 1 ½ teaspoons freshly ground black pepper, divided
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 (10 oz) package frozen cooked brown rice
  • 2 tablespoons stone-ground mustard
  • 3 tablespoons honey

Steps

    1. Cut beans into ½-inch pieces. Chop onion and garlic coarsely. Zest 1 lemon (1 teaspoon), then juice both (¼ cup). Season chicken with salt and 1 teaspoon pepper (wash hands).
    2. Preheat large, deep sauté pan on medium-high 2–3 minutes. Place oil and chicken in pan; cook 3–4 minutes on each side until chicken is browned and 165°F. Remove chicken from pan and let stand 5 minutes.
    3. Reduce heat to medium and stir in onions, garlic, oregano, and thyme. Cook 6–8 minutes, stirring occasionally, until onions have softened. Stir in beans; cook and stir 2 minutes. Meanwhile, microwave rice following package instructions.
    4. Slice chicken and return to pan. Stir in rice, lemon zest and juice, mustard, honey, and remaining ½ teaspoon pepper. Cover, reduce heat to low, and cook 5 minutes until heated through. Serve.
    Chef's Tip: Not a fan of green beans? Substitute fresh broccoli, asparagus, or spinach.

Amount per ¼ recipe serving: Calories 490, Total Fat 19g, Sat Fat 4g, Trans Fat 0g, Chol 180mg, Sodium 780mg, Total Carb 42g, Fiber 5g, Total Sugar 17g, (Incl. 12g Added Sugars), Protein 38g, Vitamin D 0%, Calc 6%, Iron 15%, Potassium 15%