Honey Mustard Grilled Chicken With Herbed Rice Recipe

About this recipe

This Honey Mustard Grilled Chicken with Herbed Rice recipe is the perfect combination of protein-packed goodness and comforting flavors. Tender chicken breasts are marinated in a tangy honey mustard glaze and grilled to perfection in an air fryer, making this dish both quick and convenient. The fragrant herbed rice, infused with parsley, thyme, and a splash of lemon juice, complements the savory chicken beautifully. With 86 grams of protein and energizing carbohydrates, this meal is ideal for busy professionals looking for a balanced dinner. The cooking process is straightforward, with just one pan for the rice and the air fryer for the chicken. Serve this hearty dish on a casual evening or for a special family dinner—it’s guaranteed to satisfy and impress.

Ingredients

• 150G Honey Mustard And Dill Gourmet Spread, 150G
• 350G Frohweins Chicken Breast Fillets Supremes Skinless
• 1 Jar Rowse Clear Honey
• 35 G Campo Verde Fine Mustard
• NaN Tilda Long Grain Rice
• - Biona Capers In Olive Oil
• 100 G East End Garlic Powder
• 100G Heera Black Pepper Powder 100g
• 400G Greenfield Himalayan Salt Fine 400G
• 324G Borough Broth Low Fodmap Chicken Bone Broth
• 50G Natoora Fresh Italian Flat Leaf Parsley
• - Ducros Dried Thyme
• 250 Ml Trs Lemon Juice 250Ml

Instructions

1. 1. Preheat your air fryer to 200°C and lightly grease the basket with olive oil.
2. 2. Mix honey, Dijon mustard, olive oil, garlic powder, black pepper, and salt into a smooth marinade for the chicken.
3. 3. Coat the chicken breasts evenly with the marinade and let them rest for 10 minutes.
4. 4. Cook the chicken in the air fryer for 10 minutes, then flip and cook for another 10 minutes until golden and cooked through.
5. 5. While the chicken cooks, rinse the basmati rice thoroughly under cold water to remove excess starch.
6. 6. In a medium pot, combine the rinsed rice with chicken stock and bring to a boil over medium heat.
7. 7. Reduce the heat to low, cover the pot, and simmer for 12 minutes until the rice is tender and absorbs the stock.
8. 8. Finely chop the parsley and thyme, and stir them into the cooked rice along with lemon juice for a fresh herby flavor.
9. 9. Let the grilled chicken rest for 5 minutes before slicing it into thick strips.
10. 10. Plate the herbed rice and arrange the sliced chicken on top. Drizzle any remaining honey mustard glaze over the chicken.
11. 11. Garnish with additional parsley if desired and serve immediately.