Dijon Baked Chicken with Rice and Broccoli

  • serves 4
Sandi Richard
Sandi Richard

This recipe is part of a specially designed weekly meal plan. For a grocery list and other great recipes you can make in this meal plan, please click to the episode title above.

126 Ratings
Directions for: Dijon Baked Chicken with Rice and Broccoli


The night before

18 boneless skinless chicken thighs (800g)

1 Tbsp curry powder

1 Tbsp onion flakes

½ tsp red crushed chilies

½ cup liquid honey

½ cup Dijon mustard

2 Tbsp soy sauce

1 tsp hot chili sauce, Asian style (or chili-garlic sauce)

2 cup basmati rice

3 cup water

5 cup frozen broccoli florets

⅒ tsp Mrs. Dash Table Blend

When you arrive at home


The night before

1. Unravel thighs to flatten and scrunch together in a large shallow oven-safe pan.

2. Combine the following in a small mixing bowl in this order: spices, honey, Dijon mustard, soy sauce and hot chili sauce. Stir.

3. Pour evenly over chicken. Flip the chicken around with a fork until each piece is well coated. End by making sure the rough side of thigh is down.

4. Cover with plastic wrap and refrigerate overnight.

When you arrive at home

1. Preheat oven to 350 F.

2. Combine rice and water in a large oven-safe pot. Stir.

3. Cover and place in pre-heated oven.

4. Turn chicken over with a fork. Place in preheated oven beside rice.

5. Set timer for 50 minutes.

6. About halfway through the cooking time for chicken, flip the chicken over again.

7. When timer rings for chicken, turn off heat, but leave it in the oven.

8. Place broccoli in microwave-safe pot or casserole dish with lid.

9. Cover, then microwave at high for 5 minutes.

10. Add spice to broccoli.

See more: North American, Quick and Easy, Rice/Grain, Dinner, Main, Poultry, Bake, Lunch


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