Spicy Honey Mustard Chicken with Butter-Infused Rice

1.In a bowl, whisk together honey, Dijon mustard, apple cider vinegar, garlic powder, paprika, cayenne pepper, salt, and pepper to create the marinade.

2.Place the chicken breasts in a resealable plastic bag or a shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably 2 hours.

3.While the chicken marinates, rinse the jasmine rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.

4.In a medium saucepan, bring the chicken broth to a boil. Add the rinsed rice, a pinch of salt, and stir. Reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed.

5.Once the rice is cooked, remove it from heat and stir in the butter until melted. Fluff the rice with a fork and set aside, keeping it warm.

6.Preheat your grill or skillet over medium-high heat. Remove the chicken from the marinade, letting excess drip off, and grill or sear the chicken for about 6-7 minutes on each side, or until cooked through and the internal temperature reaches 165°F (75°C).

7.Once the chicken is cooked, let it rest for a few minutes before slicing it into strips.

8.To serve, place a generous portion of the buttery rice on each plate, top with slices of the spicy honey mustard chicken, and drizzle any remaining marinade over the top.