Recipe Chicken Rice Bowls with Honey Mustard Sauce. When youre looking to liven up leftover cooked chicken, a sweet and tangy honey mustard sauce goes a long wayAdd a freshly steamed pot of rice and some sauted vegetables, and youve got a quick weeknight meal thats full of bright flavors and textures. Grain bowls are one of my favorite meals. Honey-Mustard-Glazed-Carrots.png' alt='Honey Mustard Carrots' title='Honey Mustard Carrots' />Theyre easy to serve and enjoy at the dinner table, on the couch for a Netflix marathon night, or as a packed lunch to take to work. Theyre also easy to assemble from whatevers in the fridge and pantry if Ive got some sort of protein, any whole grain, and vegetables in the crisper, then were in business. The method here is simple Just whisk up the honey mustard sauce, slice up your leftover chicken, and saut your vegetables while the rice simmers on the back burner. Its an efficient workflow for an easy dinner, any night of the week. Chicken Rice Bowls with Honey Mustard Sauce. Serves 4. For the honey mustard sauce 2 tablespoons Dijon mustard. For the sauted vegetables 1 tablespoon olive or vegetable oil. Make the sauce In a small bowl, whisk together all of the ingredients for the honey mustard sauce. Set aside. Cook the rice In a small 2 quart saucepan, combine the rice, broth or water, and salt. Bring to a boil over medium heat, then turn down to low, cover, and simmer until rice is cooked and water is absorbed, about 1. This is a classic. Whenever I make it, whatever its on, it very quickly gets eaten. Balsamic and Mustard Dressing. Curry Fish. Remove from heat and let stand still covered for about 1. Saut the vegetables while the rice cooks In a large 1. When the oil begins to shimmer, add the broccoli and carrots. Sprinkle the water over the vegetables, then cover the skillet for 5 minutes. Honey Mustard Sauce Recipe You are only 6 ingredients away from making your favorite dipping sauce right at homeRemove the lid and saut the vegetables until tender, about 3 more minutes. Serve the vegetables and chicken over rice, with the sauce drizzled on top. Recipe Notes. To make this recipe without pre cooked chicken, just saut one pound of cubed, boneless, skinless chicken in the skillet before you cook the vegetables. For a vegetarian option, substitute pan friend tofu or tempeh for the chicken.