Honey Mustard Chicken with Cauliflower & Carrot
Honey-Mustard Chicken with Cauliflower and Carrot recipe
Yield
6 servingsPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chicken breasts
boneless, skinless and trimmed of all fat |
|
| ½ | teaspoon |
salt
optional |
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | teaspoons |
margarine
tubstyle, canola or corn oil |
|
| 1 | cup |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 1 ¼ | cups |
chicken broth
defatted and divided |
|
| 2 | tablespoons |
honey
mild |
|
| 2 | tablespoons |
lemon juice
|
|
| ¼ | teaspoon |
salt
or to taste, optional |
|
| 1 ½ | cups |
cauliflower florets
|
|
| 1 | large |
carrots
peeled and thinly sliced |
|
| ¼ | cup |
water
|
|
| 1 | tablespoon |
cornstarch
|
|
| 2 | tablespoons |
dijon mustard
|
|
| 1 ¼ | cups |
long grain rice
longgrain, uncooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chicken breasts
boneless, skinless and trimmed of all fat |
|
| 2.5 | ml |
salt
optional |
|
| 1.3 | ml |
black pepper
|
|
| 1E+1 | ml |
margarine
tubstyle, canola or corn oil |
|
| 237 | ml |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 296 | ml |
chicken broth
defatted and divided |
|
| 3E+1 | ml |
honey
mild |
|
| 3E+1 | ml |
lemon juice
|
|
| 1.3 | ml |
salt
or to taste, optional |
|
| 355 | ml |
cauliflower florets
|
|
| 1 | each |
carrots
peeled and thinly sliced |
|
| 59 | ml |
water
|
|
| 15 | ml |
cornstarch
|
|
| 3E+1 | ml |
dijon mustard
|
|
| 296 | ml |
long grain rice
longgrain, uncooked |
|
Directions
Cut chicken into small bite-sized pieces.
Sprinkle with ½ teaspoon salt, if desired, and pepper.
In large nonstick, spray-coated skillet, cook chicken pieces over medium heat, turning frequently with large wooden or plastic spoon, 7 to 10 minutes or until they begin to brown and are cooked through.
Remove and set aside in medium bowl. In same skillet, combine margarine, onion, garlic, and 3 tablespoons broth.
Cook over medium heat, stirring frequently, 6 to 7 minutes or until onion is tender.
If liquid begins to evaporate, add a bit more broth.
Add honey and lemon juice to pan with onions, and stir to combine well.
Stir in remaining chicken broth and salt, if desired.
Stir in reserved chicken, cauliflower, and carrot.
Bring to a boil.
Cover, reduce heat, and simmer 20 minutes or until flavors are blended.
Meanwhile, cook rice according to package directions.
Combine water and cornstarch.
Stir into simmering sauce and cook, stirring, until thickened.
Stir in mustard. Simmer an additional 1 or 2 minutes.
Arrange rice on large serving platter. Top with chicken and sauce.
Or serve individual portions over rice.
