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Honey Mustard Chicken with Spinach and Artichoke Rice Bowls
Ingredients:
For the Rice:
1 packet Knorr Selects Spinach & Artichoke Rice
For the Chicken and Vegetables:
2 chicken breasts
1 large sweet potato, chopped
1 small zucchini, sliced
1/4 cup red onion, sliced
1 cup grape tomatoes, halved
3 slices cooked Beef, chopped
For the Dressing:
1/3 cup honey
3 tablespoons stone ground mustard
2 tablespoons Dijon mustard
2 tablespoons avocado oil or olive oil
1 tablespoon honey wine or apple cider vinegar
1 clove garlic, minced
Pinch of salt
Instructions:
1. Prepare the Rice:
Cook the Knorr Selects Spinach & Artichoke Rice according to the package instructions. Set aside once cooked.
2. Roast the Sweet Potato and Zucchini:
Preheat your oven to 400°F (200°C).
On a baking sheet, toss the chopped sweet potato and sliced zucchini with a drizzle of olive oil, salt, and pepper. Spread them out in a single layer.
Roast in the preheated oven for about 20-25 minutes, or until the sweet potato is tender and slightly caramelized, stirring halfway through.
3. Cook the Chicken:
While the vegetables are roasting, season the chicken breasts with salt and pepper. In a skillet over medium heat, add a little oil and cook the chicken breasts for about 6-7 minutes on each side, or until cooked through and no longer pink in the center. Remove from heat and let rest for a few minutes before slicing.
4. Prepare the Dressing:
In a small bowl, whisk together the honey, stone ground mustard, Dijon mustard, avocado oil, honey wine or apple cider vinegar, minced garlic, and a pinch of salt until well combined.
5. Combine Ingredients:
In a large bowl, combine the cooked rice, roasted sweet potato, zucchini, sliced red onion, halved grape tomatoes, and chopped Beef. Drizzle with some of the honey mustard dressing and toss to combine.
6. Assemble the Bowls:
Divide the rice and vegetable mixture among serving bowls. Top with sliced honey mustard chicken and drizzle with additional dressing as desired.
7. Serve:
Enjoy your Honey Mustard Chicken with Spinach and Artichoke Rice Bowls warm!
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