Ingredients
Scale
- 1 chicken breast (cut into chunks)
- 1 cup cooked white rice
- 1 cup cherry tomatoes (halved)
- 1 cup baby spinach
- 1 red bell pepper (thinly sliced)
- 1 tbsp olive oil or sesame oil
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tsp Dijon mustard
- 1 tsp freshly cracked black pepper
- 1 tsp cornstarch + 2 tbsp water (slurry)
Instructions
- Heat oil in a non-stick skillet over medium-high heat. Sear chicken chunks until golden brown and cooked through (6-8 minutes). Set aside.
- In the same skillet, lower heat and combine honey, soy sauce, Dijon mustard, and black pepper. Stir well.
- Add the cornstarch slurry and simmer for about 2 minutes until thickened. Return chicken to coat with glaze.
- Sauté red bell pepper and spinach until just tender (2-3 minutes).
- In serving bowls, layer rice, glazed chicken, sautéed veggies, and cherry tomatoes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 11g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 70mg
Keywords: Customize your bowl by adding your favorite vegetables or proteins like beef or turkey. Experiment with additional seasonings such as garlic or ginger for extra flavor depth.