Community Greens

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Honey Mustard Chicken with Kale and Grape Tomatoes

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Honey Mustard Chicken with Kale and Grape Tomatoes

This recipe was inspired by the grape tomatoes and the dinosaur kale in the GrowNYC Food Box this week. It’s really simple and scrumptious. You sharp-eyed folks will notice I cheated. The bite-sized pieces are the leftover honey mustard chicken from the night before. Your results will be deliciously the same.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 4 chicken thighs
  • 1/2 pound grape tomatoes
  • I/2 bunch kale, cut into small pieces
  • Salt and freshly ground pepper
  • 3 tbsp. honey
  • 3 tbsp. spicy brown mustard
  • 2 cups water
  • 1 cup cooked rice

Directions:

  • Season the chicken with salt and pepper.
  • Mix the honey with the mustard and set aside.
  • Heat 2 tablespoon of the olive oil over medium-high heat in a wide, heavy skillet.
  • Add the chicken to the pan.
  • Cook until the chicken is browned on both sides, 10-12 minutes.
  • Add I cup water to pan.
  • Coat chicken with honey mustard.
  • Cook until the juice from the chicken runs clear – 10-12 minutes.  Remove from the pan, and set aside.
  • Add the remaining ingredients to the pan.
  • Stir to coat the kale and tomatoes.
  • Return the chicken to the pan, cover and simmer until kale is al dente.
  • Salt and pepper to taste.

Serve hot
Serves four

Honey Mustard Chicken with Kale and Grape Tomatoes PDF

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