Honey-Dijon Chicken Meatballs & Basmati Rice
25 Minutes
Contemporary Fusion
Serves: 2
These juicy, glazed chicken meatballs are sweet, tangy, and light, and served over fragrant basmati rice. Colorful ribbons of peeled carrots, radishes, and sliced cucumber add freshness and crunch. A scattering of toasted pecans adds extra texture, and freshly chopped mint brightens the plate.
Ingredients
- Ground chicken, 1 lb
- Panko breadcrumbs, 1/2 cup
- Egg, 1 large
- Dijon mustard, 1 tbsp + 2 tbsp
- Salt, ¼ tsp
- Pepper, ¼ tsp
- Olive oil, 2 tbsp
- Honey, 3 tbsp
- Dark soy sauce, 1 tsp
- Royal Ready-to-Heat Basmati Rice, 1 pouch
- Carrots, 2 medium, peeled into ribbons
- Radishes, 4, thinly sliced
- Cucumber, 1 small, thinly sliced
- Pecans, 1/4 cup, toasted and roughly chopped
- Fresh mint, 1/4 cup, chopped
- Salt, 1 tsp
- Black pepper, 1/2 tsp
Preparation
- In a large bowl, combine ground chicken, panko, egg, 1 tablespoon Dijon mustard, salt, and pepper. Mix gently until just combined.
- Form mixture into 16 small meatballs.
- Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning occasionally, until browned and cooked through, about 8–10 minutes.
- In a small bowl, whisk together honey, soy sauce, and remaining Dijon mustard. Pour over meatballs and toss to coat, cooking for 1–2 minutes until the glaze thickens.
- Heat Royal Ready-to-Heat Basmati Rice according to package instructions.
- Assemble the bowl with a generous heap of basmati rice, the honey dijon meatballs, carrot ribbons, radish slices, and cucumber. Add toasted pecans and fresh mint.
