Description
A vibrant, modern dish combining seared chicken with a glossy honey-Dijon glaze and tender-crisp asparagus. Sweet, tangy, and slightly spicy, this restaurant-worthy recipe is perfect for weeknight dinners.
Ingredients
1 lb asparagus, woody ends trimmed
1.5 tbsp olive oil (for roasting)
1/2 tsp salt (asparagus seasoning)
1/4 tsp black pepper (asparagus seasoning)
1/2 tsp garlic powder (asparagus seasoning)
1.5 lb chicken breasts (cut into 1-inch cubes)
1 tbsp olive oil (for searing chicken)
1/2 tsp salt (chicken seasoning)
1/2 tsp black pepper (chicken seasoning)
1/2 tsp garlic powder (chicken seasoning)
3 green onions, sliced (for garnish)
1.5 cups jasmine rice (cook according to package instructions)
1/3 cup raw honey (glaze base)
1.5 tbsp Dijon mustard (for tang)
2 oz water (to thin glaze)
Instructions
Preheat oven to 400°F (200°C)
Toss asparagus with 1.5 tbsp olive oil, salt, pepper, and garlic powder
Spread on a baking sheet and roast for 8-10 minutes until tender-crisp
Heat 1 tbsp olive oil in a skillet over medium-high heat
Season chicken with salt, pepper, and garlic powder; sear for 3-4 minutes per side until golden
Transfer skillet to oven with asparagus; roast together for 10-12 minutes until chicken is cooked through
Mix honey, Dijon mustard, and water; simmer 2-3 minutes until thickened
Brush glaze over chicken and asparagus during the last 2 minutes of roasting
Garnish with sliced green onions before serving
Notes
Green onions can be substituted with chives or scallions
Jasmine rice can be replaced with cauliflower rice or quinoa
Use fresh garlic for enhanced flavor
Leftovers store in the fridge for up to 3 days