Ingredients
Chicken Marinade
- 1 lb chicken breast, cubed
- 3 tbsp Dijon mustard
- 3 tbsp honey
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp avocado oil
- Salt and pepper, to taste
Roasted Green Beans
- 1 lb French green beans, trimmed
- 2 tbsp avocado oil
- 2 tsp garlic powder
- Juice of half a lemon
- Salt and pepper, to taste
Rice
- 2 cups jasmine rice, cooked
Instructions
- Marinate the Chicken: In a medium bowl, whisk together Dijon mustard, honey, onion powder, garlic powder, 1 tablespoon of avocado oil, salt, and pepper. Add the cubed chicken breast and toss thoroughly to coat all pieces. Cover and refrigerate for 25-30 minutes to allow the flavors to meld.
- Prepare and Roast Green Beans: While the chicken marinates, preheat your oven to 400°F (204°C). Place the trimmed green beans on a baking sheet. Season with salt, pepper, garlic powder, and drizzle with 2 tablespoons of avocado oil and lemon juice. Toss to evenly coat the beans. Roast in the oven for 20 minutes, tossing halfway through, until the beans are tender and lightly browned. Remove from the oven and set aside.
- Cook the Chicken: Remove the marinated chicken from the fridge. Heat 1 tablespoon of avocado oil in a large, deep pan over medium heat. Arrange the chicken pieces in a single layer. Cook for 3-4 minutes on each side, rotating once the chicken is browned to avoid burning the honey marinade. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) for safe consumption, then remove from heat.
- Assemble the Bowls: Divide ½ cup of cooked jasmine rice into each of four serving bowls. Top the rice with roasted green beans and the cooked honey mustard chicken. Serve immediately while warm for a delicious, balanced meal.
Notes
- For best results, use fresh, high-quality chicken breast and green beans.
- You can substitute avocado oil with olive oil if preferred.
- Feel free to add a sprinkle of fresh herbs like parsley or chives for extra flavor and color.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- If you prefer a spicier twist, add a pinch of red pepper flakes to the marinade.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
