Ingredients
Equipment
Method
- Season the chicken cubes with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes, until golden and cooked through.
- In a small bowl, whisk together Greek yogurt, Dijon mustard, honey, and garlic powder.
- Reduce heat to low. Pour the sauce over the cooked chicken in the skillet. Add chicken broth and stir to combine. Simmer for 2-3 minutes.
- To assemble, divide the cooked rice among four bowls. Top with the creamy Dijon chicken and steamed broccoli.
- Garnish with fresh parsley and serve immediately.
Nutrition
Notes
Storage: Store components separately in airtight containers in the refrigerator for up to 4 days.
Variations: Add other vegetables like spinach or bell peppers. For a low-carb option, serve with cauliflower rice.
Variations: Add other vegetables like spinach or bell peppers. For a low-carb option, serve with cauliflower rice.
