One-Pot Honey Mustard Chicken Rice Skillet

30 minutes plus marinating time

Serves 4

The last thing you want to do after somehow pulling off dinner on a busy weeknight is the pots and pans from the meal you were somehow able to pull off on a busy weeknight. No worries—we’ve got you covered with this delicious and fresh one-pot meal. It’s as easy as marinating chicken in a honey mustard blend in a Ziploc^® brand bag. While you’re at it, prep the veggies and have them ready to go in another Ziploc^® brand bag. When it comes time to cook, simply simmer everything in a large sauté pan. All there is to clean up is a single pot, and for a big meal like this, that’s nothing!

Ingredients

2

tbsp dijon mustard
1

tbsp honey
1

tbsp extra virgin olive oil
2

tsp white wine vinegar
¼

tsp salt
¼

tsp ground black pepper
4

boneless/skinless chicken breasts
1

pound green beans
1

red bell pepper, seeded and sliced
½

red onion, peeled and sliced
1

cup white rice
2

cups chicken broth

Directions

1 Combine mustard, honey, olive oil, vinegar, salt, and pepper in a gallon size Ziploc^® brand bag. Seal and shake vigorously until combined.

2 Add chicken breasts, seal, and shake the bag to coat. Place in the refrigerator and marinate for 30 minutes to overnight. For easier prep at dinnertime, slice all vegetables and store in a Ziploc^® brand bag in the refrigerator until needed.

3 When ready to cook, heat a large sauté pan over medium-high heat. Use the easy open tabs to open bag and add chicken, vegetables, rice, chicken broth, and a pinch of salt and pepper. Bring to a boil then reduce heat to medium-low. Cover with the lid slightly ajar and simmer for 20 to 25 minutes, until rice is cooked and chicken broth is absorbed.

4 If you feel a little kick is in order, create a honey mustard glaze by whisking together 1 tablespoon dijon mustard, 1 tablespoon honey, and ¼ teaspoon cayenne pepper. Drizzle over chicken before serving.