When you’re hoping to brighten up extra cooked chicken, a sweet and tart honey-mustard sauce goes a long way! A speedy weeknight feast that is brimming with lively flavors and surfaces can be made with a pot of newly steamed rice and a few vegetables that have been sautéed.
One of my record-breaking most loved feasts is grain bowls. They’re not difficult to serve and appreciate during supper, on the sofa for a Netflix long distance race night, or as a pressed lunch to take to work. They’re likewise simple to collect from anything that’s in the ice chest and storage room—assuming I have a protein, any entire grain of some kind, and vegetables in the crisper, then, at that point, we’re good to go. The strategy here is straightforward: Simply race up the honey-mustard sauce, cut up your extra chicken, and sauté your vegetables while the rice stews as a second thought. Any night of the week, it works well for a simple dinner.
INGREDIENTS:
FOR THE HONEY-MUSTARD SAUCE:
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon vegetable oil
- 2 teaspoons white wine vinegar
- 1/4 teaspoon ground dark pepper
- Salt to taste
FOR THE RICE:
- 1 cup long-grain, quick-cooking brown rice
- 1 1/2 cups low-sodium broth or water
- 1/4 teaspoon salt
FOR THE SAUTÉD VEGETABLES:
- 1 tablespoon olive or vegetable oil
- 1 large crown broccoli (about 1 pound), cut into florets (or a 12-ounce bag florets)
- 4 medium carrots, peeled and sliced diagonally, 1/4-inch thick
- 1 1/2 tablespoons water
- 2 cups sliced cooked chicken
INSTRUCTIONS
- Make the sauce: Mix all of the ingredients for the honey mustard sauce together in a small bowl. Set aside.
- Cook the rice: In a little (2-quart) pot, combine the rice, stock or water, and salt. Heat to the point of boiling over medium intensity, then go down to low, cover, and stew until rice is cooked and water is retained, around 15 minutes. Cover the rice and let it steam for approximately ten minutes after removing it from the heat.
- While the rice is cooking, sauté the vegetables: Heat the olive oil in a 12-inch skillet over medium heat. Add the carrots and broccoli as the oil shines.
- Sprinkle the water over the vegetables, then cover the skillet for 5 minutes. Eliminate the cover and sauté the vegetables until delicate, around 3 additional minutes. Serve the vegetables and chicken over rice, with the sauce showered on top.
RECIPE NOTES
- To make this recipe without pre-cooked chicken, just sauté one pound of cubed, boneless, skinless chicken in the skillet before you cook the vegetables.
- For a vegan choice, substitute container – companion tofu or tempeh for the chicken.
NUTRITIONAL INFO
- fish-free
- peanut-free
- egg-free
- alcohol-free
- soy-free
- pork-free
- wheat-free
- tree-nut-free
- gluten-free
- shellfish-free
- dairy-free
- high-fiber
- red-meat-free
Per serving, based on 4 servings. (% daily value)
- Calories 431
- Fat1 3.5 g (20.8%)
- Saturated 2.0 g (10.2%)
- Carbs 54.8 g (18.3%)
- Fiber 5.1 g (20.3%)
- Sugars: 12.5 g
- Protein: 23.5 g (46.9%)
- Sodium 888.0 mg (37.0%)