A delicious Dijon and lemon chicken dish that takes advantage of seasonal veggies like spinach, mushrooms and peppers.
3 cups seasonal vegetables (spinach, peppers, asparagus, mushrooms)
2 teaspoons olive oil
1 package Long Grain & Wild
4 chicken breasts, boneless skinless
2 teaspoons salt
½ teaspoon pepper
1 teaspoon dried thyme
teaspoon onion powder
4 cloves garlic, minced
¼ cup chicken broth
½ cup heavy cream
Zest of 1 lemon
Juice of half a lemon
1½ teaspoons Dijon mustard
Minced parsley, for garnish
Slice vegetables into bite-sized pieces. Heat the olive oil in a medium pan and add the vegetables. Sprinkle with salt and pepper and sauté for 3 to 4 minutes.
Add UNCLE BEN’S® READY RICE® Long Grain & Wild and mix with vegetables, then remove from pan and set aside.
Drizzle olive oil on chicken breasts, then evenly coat with the salt, pepper, thyme, and onion powder. Sear chicken in the pan for 3 to 4 minutes per side, then remove and set aside.
In the same pan, heat another teaspoon of olive oil. Add minced garlic and sauté for a minute. Add chicken broth, heavy cream, ½ teaspoon of salt, and a pinch of pepper. Bring to a light simmer, then stir in the lemon zest, lemon juice, and the Dijon. Let simmer for a minute.
Add the chicken breasts to the sauce, cover with a lid, and cook until the chicken’s internal temperature reaches 165ºF. Remove chicken, let rest for a few minutes, then slice and add back into the sauce.
Arrange the rice and vegetable mixture on a plate and top with chicken, then drizzle extra sauce on top.
Garnish with parsley and enjoy this rice dish!