Looking for a winter dinner that is hearty and comforting but won't leave you feeling weighed down? Our sweet and sticky honey mustard chicken with roasted greens and rice is the ultimate compromise! This kid-approved dinner is big on flavour, light on the budget, and best of all, it's ready in 15 minutes flat!
Prep Time: 5 minutes
Cook Time: 10 minutes
Serves: 4
The Chicken and Glaze:
- 4 Skinless Chicken Breasts
- 3 tbsp Honey
- 2 tbsp Dijon Mustard
- 1 tbsp Whole Grain Mustard
- 1/2 tsp Smoked Paprika
- Salt and Cracked Black Pepper (to taste)
The Savoury Rice:
- 1 cup Long Grain White Rice
- 2 cups Chicken StockThe Chicken and Glaze:
The Roasted Greens:
- 1 Head of Broccoli, cut into florets
- 200g Brussels Sprouts, trimmed and halved
- 1 Red Onion
- 2 tbsp Olive Oil
- Salt and Cracked Black Pepper (to taste)
Method:
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Start the Savoury Rice:
In a medium saucepan, bring the chicken stock to a boil. Stir in the long-grain white rice, reduce the heat to low, cover, and let it simmer for 12–15 minutes until the liquid is absorbed and the rice is tender.
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Roast the Veggies:
Preheat your oven to 220°C. On a large baking sheet, toss the broccoli florets, halved Brussels sprouts, and sliced red onion with the olive oil, salt, and cracked black pepper. Spread them out in an even layer and roast for 12–15 minutes until crispy and tender.
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Sear the Chicken:
While the rice and veggies are cooking, season your chicken breasts on both sides with salt, pepper, and the smoked paprika. Heat a lightly oiled skillet over medium-high heat. Add the chicken breasts and sear for 5–6 minutes per side, or until golden brown and cooked through.
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Glaze and Serve:
In a small bowl, whisk together the honey, Dijon mustard, and whole grain mustard. In the final minute of cooking the chicken, pour the glaze into the skillet. Let it bubble and reduce slightly, turning the chicken to coat it thoroughly in the glossy sauce. Serve the sticky chicken immediately over the savoury rice alongside your crispy roasted greens!
Hot Tips for Success
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The 15-Minute Secret: To guarantee your chicken cooks perfectly in under 15 minutes, gently pound the breasts to an even thickness before searing, or slice them in half horizontally (butterflying) if they are particularly thick.
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Air Fryer Hack: If you are short on oven space or want extra-crispy veggies, throw the broccoli, sprouts, and onions into the air fryer at 200°C for 10–12 minutes instead!
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Fluff the Rice: Once the rice is done cooking, remove it from the heat and let it sit with the lid on for 2 minutes before fluffing it with a fork. Cooking it in chicken stock adds a massive depth of flavour without any extra effort!
