Description
Golden, caramelized chicken breasts glaze with sweet-tangy honey mustard and tender asparagus, served over fluffy jasmine rice. A healthy, 35-minute comfort dish with herbal brightness and halal-friendly ingredients.
Ingredients
1 lb asparagus
1.5 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
1.5 lb chicken breasts
1 tbsp olive oil
3 green onions, sliced
1.5 cups Mahatma Jasmine rice, uncooked
1/3 cup honey
1.5 tbsp Dijon mustard
2 oz water
4 garlic cloves, minced
1/4 tsp red pepper flakes
Fresh herbs for garnish (optional, e.g., cilantro or mint)
Instructions
Preheat oven to 375°F (190°C)
Trim asparagus, saving woody ends. Toss with 1.5 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, and 1/2 tsp garlic powder
Season chicken breasts with salt, pepper, and garlic powder
Add 1 tbsp olive oil to oven-safe skillet, sauté green onions for 2 minutes
Push onions to skillet sides, cook chicken 4–5 minutes per side until golden
Combine honey, mustard, water, minced garlic, and red pepper flakes in a small bowl
Return chicken to skillet with onions, spoon glaze over chicken
Transfer to oven and bake 18–22 minutes, until chicken reaches 165°F
Meanwhile, roast asparagus on a baking sheet 15–18 minutes
Cook jasmine rice according to package instructions
Serve chicken with asparagus and rice, garnished with herbs
Notes
Swaps: Replace rice with zucchini noodles or quinoa
Add 1/4 cup pistachios to asparagus for crunch
Use ground cumin or lemon juice for extra brightness
Nutrition
- Serving Size: 1 serving (1.5 oz chicken + 1/2 cup rice + asparagus)
- Calories: 320
- Sugar: 18g
- Sodium: 500mg
- Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg