Honey Mustard Chicken with Spinach and Artichoke Rice Bowl
This dish brings together tender honey mustard–glazed chicken, creamy spinach and artichoke rice, and a touch of zesty freshness. It’s a balanced, Mediterranean-style bowl that’s both wholesome and restaurant-worthy — perfect for lunch or dinner.
⏱ Time
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients
For the Honey Mustard Chicken
500g (1 lb) boneless, skinless chicken breasts or thighs
1 ½ tbsp olive oil
2 tbsp Dijon mustard
1 tbsp whole-grain mustard (optional for texture)
1 ½ tbsp honey
1 tbsp lemon juice
1 clove garlic, minced
½ tsp paprika
Salt and black pepper, to taste
For the Spinach & Artichoke Rice
1 cup basmati or jasmine rice
2 cups low-sodium chicken or vegetable broth
1 tbsp olive oil
1 cup baby spinach, roughly chopped
½ cup canned or jarred artichoke hearts, chopped
2 tbsp Greek yogurt or cream cheese (optional for creaminess)
1 tbsp lemon juice
Salt and pepper, to taste
Optional Garnish
Fresh parsley or basil, chopped
Lemon wedges
Crumbled feta or grated Parmesan
Instructions
1. Cook the Rice
1. Rinse rice until the water runs clear.
2. In a saucepan, heat olive oil or butter over medium heat.
3. Add rice and toast for 1–2 minutes.
4. Pour in broth, season with salt, cover, and simmer for 15 minutes until liquid is absorbed.
5. Remove from heat, let rest 5 minutes, then fluff with a fork.
2. Prepare the Spinach & Artichoke Mixture
1. In a skillet, add a drizzle of olive oil.
2. Sauté chopped spinach until wilted (1–2 minutes).
3. Add chopped artichoke hearts and cook another 2 minutes.
4. Stir in the cooked rice, Greek yogurt (or cream cheese), lemon juice, salt, and pepper.
5. Mix until creamy and well combined. Set aside.
3. Make the Honey Mustard Chicken
1. In a bowl, whisk together Dijon mustard, honey, lemon juice, garlic, paprika, salt, and pepper.
2. Heat olive oil in a pan over medium-high heat.
3. Add the chicken and cook 5–6 minutes per side until golden and cooked through.
4. Pour the honey mustard sauce over the chicken and cook another 1–2 minutes until it slightly thickens and coats the chicken beautifully.
4. Assemble the Bowl
1. Spoon the spinach and artichoke rice into bowls.
2. Top with sliced honey mustard chicken.
3. Garnish with parsley, lemon wedges, and crumbled feta if desired.
Notes & Tips
For extra Mediterranean flair, add chopped sun-dried tomatoes or roasted red peppers to the rice.
Use brown rice or quinoa for a higher-fiber option.
You can also grill the chicken instead of pan-searing for a smoky touch.
frequently asked questions FAQs
Q: Can I use canned artichokes?
A: Yes, canned or marinated artichokes work great — just drain and rinse them well.
Q: Can I make it dairy-free?
A: Absolutely! Skip the yogurt or cream cheese in the rice and add a drizzle of olive oil for smoothness.
Q: What vegetables go well with this bowl?
A: Roasted broccoli, zucchini, or asparagus make great sides or mix-ins.
Nutritional Information
Calories: 520 kcal
Protein: 38g
Fat: 17g
Carbohydrates: 52g
Fiber: 3g
Sugar: 10g