Honey Mustard Chicken Skewers with Mixed Greens and Quick Rice

Name: Honey Mustard Chicken Skewers with Mixed Greens and Quick Rice
Cook time: 15 min
Yield: 4 servings
Ingredients: 30 g Dijon mustard divided; 20 g honey divided; 15 ml soy sauce; 2 cloves garlic minced; 2 g smoked paprika; 1 g black pepper freshly ground; 4 g fine salt divided; 15 ml neutral oil divided; 15 ml lemon juice divided; 680 g boneless skinless chicken breast cut into 2.5 cm cubes; 240 g white rice rinsed; 480 ml water for rice; 120 g mixed greens; 15 ml lemon juice divided; 2 g fine salt divided; 150 g cherry tomatoes halved; 15 ml neutral oil divided; 10 g honey divided; 15 g Dijon mustard divided

Chicken cubes are marinated briefly in honey, mustard, garlic, and paprika, then grilled on skewers until lightly charred and cooked through. The skewers are served with mixed greens dressed with a fast lemon vinaigrette and quick-cooked rice to make the meal complete within thirty minutes.

By Julienne

Honey Mustard Chicken Skewers with Mixed Greens and Quick Rice

Cook time: 15 minutes

Servings: 4

Ingredients

30 g Dijon mustard divided
20 g honey divided
15 ml soy sauce
2 cloves garlic minced
2 g smoked paprika
1 g black pepper freshly ground
4 g fine salt divided
15 ml neutral oil divided
15 ml lemon juice divided
680 g boneless skinless chicken breast cut into 2.5 cm cubes
240 g white rice rinsed
480 ml water for rice
120 g mixed greens
15 ml lemon juice divided
2 g fine salt divided
150 g cherry tomatoes halved
15 ml neutral oil divided
10 g honey divided
15 g Dijon mustard divided

Instructions

In a large bowl, whisk 30 g mustard, 20 g honey, the soy sauce, minced garlic, paprika, black pepper, 4 g salt, 15 ml oil, and 15 ml lemon juice. Add the chicken cubes and toss to coat evenly. Chicken is evenly coated and glossy; marinate while you start the rice.
Combine the rice and water in a medium saucepan. Bring to a boil over high heat, then cover, reduce to low, and simmer until the water is absorbed. Rice is tender and the surface has small steam holes, about 15 minutes total simmering time.
While the rice cooks, toss the mixed greens with 15 ml lemon juice and the remaining 2 g salt in a salad bowl. If using cherry tomatoes, add them now and toss lightly. Greens are lightly seasoned and still crisp, with no excess liquid in the bowl.
Thread the chicken onto 8 skewers. Heat a large skillet or grill pan over medium-high heat and brush with 15 ml oil. Pan is hot and lightly slicked with oil.
Cook the skewers for 10 to 12 minutes total, turning every 2 to 3 minutes, until browned on the outside and the thickest pieces reach 74 C internally. During the last 2 minutes, brush on the remaining 10 g honey and 15 g mustard so the glaze sets without burning. Chicken is cooked through, lightly charred, and the glaze looks tacky rather than wet.
Fluff the rice and divide it among plates. Top with the chicken skewers and serve the greens alongside. Everything is hot and ready to serve immediately.