Honey Mustard Chicken with Rice
Honey Mustard Chicken with Rice: a batch cooking recipe, 4 servings of 598 kcal and 51 g protein each. Keeps 4 days in the fridge and freezes well.
- 4 servings
- 5 min prep
- 45 min total
- 4 days in the fridge
- Freezes well
- Lunch · Dinner
Nutrition per serving
| Energy | Protein | Carbohydrate | Fat | Fibre |
|---|---|---|---|---|
| 598 kcal | 51 g | 65 g | 13 g | 1.5 g |
Standard serving, calculated from each ingredient’s data (USDA or product labels). In Batchillo, each person gets a serving sized to their own calories and protein.
Ingredients for 4 servings
- 4 Chicken breast
- 2 tbsp Olive oil
- 2 tbsp honey
- 1 tbsp Mustard
- 1 tsp Vinegar (cider)
- 1 tsp Paprika (paprika or hot)
- 1 tbsp Rosemary
- 300 g rice
To taste: salt, pepper
Free from the main allergens (gluten, dairy (lactose), eggs, fish, shellfish, soy, peanuts, tree nuts). Always check the labels of the products you buy.
Method
- In a bowl, mix all the ingredients except the chicken.
- Add the chicken and mix well.
- Cover the bowl with plastic wrap and leave in the fridge for about 15 minutes (adds more flavor, but it's an optional step).
- Bake for 25 min at 200 °C.
- It's ready! Serve with boiled potatoes, rice or vegetables.
Recipe based on pt.petitchef.com.
Batch cooking
These recipes cook in the same batch as this one, in the same session:
- Chicken Curry with Mango and Coconut Milk shares Chicken breast (oven-roast), White / basmati rice (boil)
- Lemon Herb Roast Chicken with Rice shares Chicken breast (oven-roast), White / basmati rice (boil)
- Chicken Parmesan shares Chicken breast (oven-roast), White / basmati rice (boil)
- Teriyaki Chicken with Rice shares Chicken breast (oven-roast), White / basmati rice (boil)
- Braised Pork Cheeks shares White / basmati rice (boil)
- Roast Chicken with Cream and Onion Soup Mix shares Chicken breast (oven-roast)