· 1 lb. skinless, boneless chicken breasts or tenders
· Kosher salt and fresh coarsely ground black pepper
· ¼ cup of honey Honey
· 1/3 cup Dijon mustard
· 1/2 tablespoon chopped fresh rosemary
· 1 tablespoon olive oil
· ½ cup chicken broth
· 2 cups cooked brown rice
· 2 head broccoli
Heat skillet, add olive oil, to coat the bottom of the pan.
Season chicken breast with salt, pepper, rosemary, garlic powder.
Add chicken to heated skillet, let brown on each side. Remove from pan and set chicken aside.
Add the mustard, honey, stir together, add chicken broth, reduce heat and simmer.
Once the honey mustard sauce is reduced, return the chicken to the pan. Let the sauce simmer with the chicken for a few minutes. Just enough for the sauce to flavor the chicken.