Honey Mustard Chicken with Roasted Potatoes, Sautéed Peppers & Fluffy Rice
Prep Time: 20 minutes
Cook Time: 30 minutes
Serves: 2
Calories per serving: ~560 kcal
Ingredients List
For the Chicken:
2 chicken breasts, boneless and skinless
1 tbsp olive oil
1 tbsp whole grain or Dijon mustard
1/2 tbsp honey (optional, for balance)
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp red pepper flakes (adjust to taste)
Salt and black pepper
Fresh chopped parsley, for garnish
For the Potatoes & Veggies:
2 small potatoes, halved or quartered
1 tbsp oil
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
1/2 onion, sliced
Seasoning: salt, pepper, paprika
For the Rice:
1 cup jasmine or basmati rice
Salt for boiling
Cooking Steps
Prepare the Rice: Cook the rice according to package directions (approx. 12 minutes), then fluff and set aside.
Cook the Potatoes: Boil the potatoes for 8–10 minutes until tender. Drain, then sear in a skillet with oil until golden and crisp. Set aside.
Marinate the Chicken: Mix mustard, oil, garlic powder, paprika, chili flakes, salt, and pepper. Add a drizzle of honey for a slightly sweet contrast. Coat the chicken evenly.
Sear the Chicken: Heat a pan and cook chicken for about 6–7 minutes per side until browned and fully cooked. Rest and slice into strips.
Sauté the Veggies: In the same pan, sauté onion and bell peppers until softened, about 4–5 minutes. Season as needed.
Assemble the Plate: Portion the rice, roasted potatoes, and veggies. Lay sliced chicken on top, drizzle with pan juices or leftover mustard mix, and finish with parsley.
Tips & Customizations
For extra flavor, marinate the chicken for 30 minutes ahead of time.
Add lemon zest or juice to the mustard mix for brightness.
Want more heat? Add a splash of hot sauce or use harissa paste in the marinade.