Description
A comforting dish of tender honey-glazed chicken and roasted asparagus served over fluffy jasmine rice. The sweet and tangy honey-Dijon glaze balances perfectly with fresh, crisp asparagus for a wholesome weeknight meal.
Ingredients
4 boneless chicken breasts
2 tablespoons Dijon mustard
3 tablespoons honey
2 cloves garlic, minced
1 teaspoon soy sauce (wheat-free if needed)
1/4 teaspoon lemon juice (non-alcoholic substitute)
2 Tablespoons olive oil
1.5 lbs fresh asparagus spears
1 cup uncooked jasmine rice
1/4 teaspoon salt for rice
4 1/2 cups water
Optional: pinch of cayenne pepper for extra warmth
Instructions
Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
In a bowl, whisk Dijon mustard, honey, garlic, soy sauce, and lemon juice.
Brush glaze over chicken breasts, then drizzle olive oil over asparagus.
Place chicken on one half of the sheet and asparagus on the other. Bake 25-30 minutes until chicken reaches 165°F and asparagus is tender-crisp.
Meanwhile, prepare jasmine rice: combine rice, salt, and water in a pot. Bring to boil, cover, and simmer 15 minutes.
Pierce chicken with a knife to check doneness and add remaining glaze flakes during last 5 minutes baking if desired.
Notes
Use non-GMO soy sauce if preferred
For extra crispy asparagus, toss with olive oil before baking
Adjust honey/mustard ratio to taste
Meal prep: store chicken, asparagus, and rice separately in airtight containers