Honey Mustard Chicken and Rice Pilaf

I was looking for a simple, quick, yet healthy recipe for dinner one night when I came across this one from Pink Parsley. I have been wanting to try recipes from Clean Eating and this one sounded to good not to pass up.

I love kale and look for recipes in which it is included. The kale and rice pair very well together and the mustard sauce on the chicken adds a nice flavor to the dish. I loved it and will definitely make it again soon. Enjoy!

Honey Mustard Chicken and Rice Pilaf
Source: Pink Parsley adapted from Clean Eating Magazine

serves 4

1 1/2 cups brown rice
cooking spray
1 pound boneless, skinless chicken breasts, cut into strips
1/2 cup white onion, diced
1 large bunch kale (at least 8 oz), stems removed and finely chopped
1 red bell pepper, diced
2 Tablespoons honey
1/4 cup Dijon mustard
1/8 cup apple cider vinegar
2 teaspoons extra-virgin olive oil
1 clove garlic, minced
kosher salt and black pepper, to taste
fresh flat-leaf parsley, finely minced
Cook rice according to package directions.

Heat a large nonstick skillet over high heat for 1 minute. Reduce heat to medium-high, and mist with cooking spray. Saute chicken for about 5 minutes, or until cooked through. Remove from pan and set aside.

Mist the same pan again with cooking spray, and add the onion, kale, and red bell pepper. Saute until just cooked through, about 3-5 minutes. Add rice to the vegetables and saute until warmed, about another 2 minutes. Remove from pan and set aside.

Meanwhile, whisk together the honey, mustard, vinegar, oil, garlic, and 2 Tablespoons of water. Season with salt and pepper.

Add the chicken and honey mustard and saute for about 3 minutes, turning chicken often to coat with sauce.

To serve, divide rice pilaf among 4 plates, then top with chicken. Drizzle with remaining honey mustard, and sprinkle with parsley before serving