One Pan Honey Mustard Chicken and Rice
One Pan Honey Mustard Chicken and veggies bakes on a bed of rice and lentils for a simple and healthy weeknight dinner that will feed your whole family in one dish! Customize with whatever veggies your family likes best!
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 75 minutes
Ingredients
- 2 tablespoons whole grain mustard
- 2 teaspoons honey or maple syrup
- 1 teaspoon curry powder
- ¼ teaspoon black pepper
- 2 teaspoons finely chopped garlic, about 4 cloves, divided
- 2 tablespoons olive oil
- 1 lb chicken thighs, bone-in or out*
- 1 cup jasmine or basmati rice
- ½ cup green lentils
- ½ cup chopped yellow onion (about ¼ large onion)
- 3 cups vegetable broth
- 4 cups broccoli and/or cauliflower florets
Instructions
- Preheat the oven to 425°F.
- In a large bowl mix together the mustard, honey, curry powder, black pepper, half of the garlic, and olive oil. Add the chicken, mix together until the chicken is covered with the marinade. Let sit while you prepare the remaining ingredients. You can let the chicken marinate overnight.
- In a large baking dish, like this one, combine rice, lentils, onion, and remaining garlic. Mix together. Add the broth, broccoli and cauliflower florets.
- Cover and bake for 30 minutes. Remove from the oven, uncover, toss the rice, lentils and vegetables together.
- Using tongs, add the marinated chicken on top. Brush any leftover sauce on top of the chicken.
- Return to the oven for another 15 minutes, covered. Then uncover and finish cooking until the internal temperature of the chicken reaches 165°F and the rice is fully cooked, about another 10 minutes. Enjoy warm!
Notes
*Bone-in chicken may take longer to cook through. Check the internal temperature using a meat thermometer.