Honey Mustard Grilled Chicken Recipe
Place chicken in a resealable bag. Pour 1/4 cup of the dressing over chicken, seal bag and massage to coat. Marinate in refrigerator for 30 minutes.
Cook rice following package directions.
Heat barbecue to medium.
Remove chicken from marinade and discard marinade. Brush bok choy and peppers with 2 tbsp of the dressing.
Oil grill. Barbecue chicken until an instant-read thermometer inserted into the centre reads 165°F, about 6 to 8 minutes on each side. Barbecue bok choy and peppers until tender, about 3 minutes per side.
Serve chicken, peppers and bok choy over rice. Drizzle with remaining 2 tbsp of the dressing.
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Last updated: July 22nd, 2021
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