Description
A savory and sweet honey mustard-glazed chicken served alongside crispy roasted potatoes, colorful sautéed bell peppers, and a bed of fluffy white rice.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 cloves garlic, minced
- 1 lb baby potatoes, halved
- 2 bell peppers (red and yellow), sliced
- 1 cup white rice
- 2 tbsp olive oil
- Salt and black pepper to taste
- 1 tsp paprika
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss halved potatoes with 1 tbsp olive oil, salt, pepper, and paprika. Spread on a baking sheet and roast for 25-30 minutes until golden and tender.
- In a bowl, mix honey, Dijon mustard, and minced garlic. Season chicken breasts with salt and pepper, then coat evenly with the honey mustard mixture.
- Heat remaining olive oil in a skillet over medium-high heat. Sear chicken for 4-5 minutes per side until cooked through and glazed. Set aside to rest.
- In the same skillet, sauté sliced bell peppers for 5-7 minutes until softened and slightly charred. Season with salt and pepper.
- Cook white rice according to package instructions until fluffy. Serve chicken over rice with roasted potatoes and sautéed peppers on the side. Garnish with fresh parsley.
Notes
You can customize the seasonings to taste.