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Tuna Melt Quesadillas
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Honey Mustard Chicken & Rice
Golden chicken. Tangy honey mustard. Fluffy rice. Tender chicken pieces in a glossy honey-mustard pan sauce, served with basmati rice and steamed broccoli.
35 minApprox. time
EasyEffort
4 servingsMakes
Everything you need
Ingredients
Batch size
Choose a batch size above. Portion to your appetite.
Rice and broccoli
Chicken and sauce
Contains mustard. Stock may contain celery or gluten; check labels.
Let’s cook
Make it tonight.
Cook the rice
Put the rinsed rice and 500 ml water in a saucepan. Bring to a boil, cover and turn the heat to low. Simmer for 12 minutes, then remove from the heat and leave covered for 5 minutes. Fluff with a fork.Mix the sauce
Meanwhile, mix the honey, Dijon mustard, chicken stock and lemon juice in a bowl. Pat the chicken dry and season with the salt and pepper.Brown the chicken
Heat the oil in a large frying pan over medium-high heat. Add the chicken in a single layer and cook for 6 minutes, turning to brown the pieces. Reduce the heat to medium. Add the garlic and stir for 30 seconds.Simmer and steam
Pour in the sauce. Simmer gently for 6–8 minutes, stirring, until the chicken reaches 74°C in the centre and the sauce lightly coats it. Add a splash of water if needed. Meanwhile, steam the broccoli over boiling water for 5–6 minutes, until tender.Serve
Divide the rice and broccoli among four bowls. Spoon the chicken and all the pan sauce over the rice. Serve hot.
Make it yours.
Use chicken thighs
Use 600 g boneless skinless thighs in 3 cm pieces. Simmer until the centre reaches 74°C; allow a few extra minutes if needed.
Change the greens
Use 300 g green beans instead of broccoli. Steam for 6–8 minutes, until tender.
Adjust the sauce
For a thinner sauce, stir in a splash of water. Keep the heat gentle after adding honey so the sauce does not scorch.
Equipment
Saucepan with lid, large frying pan, steamer, mixing bowl, knife, chopping board and food thermometer..
A note on the nutrition
The recipe, in pictures.
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