🍗 Honey Mustard Chicken With Spinach & Artichoke Rice Bowls😍
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Via @ohsweetbasil
– 1 packet of Spinach & Artichoke Rice
– 2 Chicken Breasts
– 1 Large Sweet Potato, chopped
– 1 Small Zucchini, sliced
– 1/4 Cup Red Onion, sliced
– 1 Cup Grape Tomatoes, halved
– 3 Slices Cooked Bacon, chopped

– 1/3 Cup Honey
– 3 Tablespoons Ground Mustard
– 2 Tablespoons Dijon Mustard
– 2 Tablespoons Avocado or Olive Oil
– 1 Tablespoon Honey Wine or Apple Cider Vinegar
– 1 Clove Garlic, minced
– Pinch of Salt

– In a measuring cup, whisk together all of the ingredients for the dressing. Pour 1/3 into a ziptop bag w/ the chicken breasts. – Allow to marinate for 1 hour, or up to 24 hours. – Heat an oven to 400 degrees. Drizzle a little avocado or olive oil on the pan & toss the sweet potatoes until evenly coated. Sprinkle evenly w/ 1 teaspoon of salt. Roast for 20 minutes or until tender, remove from the oven. – Heat a skillet over high heat with 1-2 tablespoons of oil. Once shimmering, add the chicken, top side down, & turn the heat to medium low & cook for 6-7 minutes. See our chicken in a pan guide for further instruction on how to cook chicken perfectly without cutting into it. – Flip the chicken and continue to cook for 6-7 minutes or until cooked through. Set aside on a cutting board for 3-5 minutes to rest. – Add a little more oil to the pan and turn to medium heat. Add the zucchini and 1/2 teaspoon of salt. Cook, flipping occasionally until browned & tender, about 3-5 minutes. – Meanwhile, prepare the Knorr Selects Spinach & Artichoke rice according to package directions. – To assemble, place the rice in a dish and top w/ all other ingredients, chicken, zucchini, bacon, sweet potatoes, onions & tomatoes. Drizzle w/ dressing and enjoy! .
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