Rice and Honey Mustard Chicken Drumstick Casserole

Informations supplémentaires

40 min. | 851 kcal | easy | Family, Even better the next day | Printable version

1. Setup Preheat the oven to 350°F. Chop the herbs, the onion and the garlic. Cut the zucchini into small cubes. Cut the peppers into strips or cubes.

2. Mix the chicken In a bowl, mix the chicken drumsticks with the honey, the mustard, the garlic and a drizzle of oil. Add some salt and pepper.

3. Precook the rice Warm up a drizzle of oil in a pan over medium-high heat. Cook the onion and the zucchini for 3-4 minutes. Add salt and pepper. Add the rice and mix well. Add 2 ^2P | 3 ^3P cups of water and the broth cube and bring to a boil. When the water boils, transfer everything to a large baking dish with the peppers. Add 1-2 tbsp. of butter to the dish.

4. Sear the chicken Warm up a drizzle of oil in a pan over medium-high heat. Sear the chicken drumsticks for about 2-3 minutes on each side or until browned. Transfer to the baking dish with the rice.

5. Bake in the oven Cover the dish with aluminum foil and cook in the oven for 30-35 minutes or until the rice has absorbed the broth. Remove the foil and cook for an additional 5 minutes uncovered.

6. Plate your dish Serve the chicken with the rice. Adjust the seasoning to taste. Garnish with the herbs and the lime juice, to taste. Bon appétit!

6unitChicken Drumstick

140gBasmati Rice

1unitZucchini(s)

4unitMini colorful peppers

0.5unitFresh Parsley and Oregano

2unitHoney

2unitGarlic Clove(s)

30mlDijon Mustard

1unitChicken Broth Cube(s)

0.5unitYellow Onion(s)

0.5unitLime

What you need Pan, Pot, Baking dish, Aluminium foil, Tongs, Bowl.

851 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 97g

32%

fat 15g

23%

cholesterol 325mg

108%

fiber 6g

24%

protein 80g

saturated 4g

20%

sodium 534mg

22%

sugar 30g

trans 0g