Mustard chicken with green beans & rice

Instructions

Prep day

1. Add the oil, mustard, honey, garlic powder, paprika, salt and pepper to a large lidded container or zip bag. Whisk until combined.
2. Add in the chicken and flip it several times to cover it with marinade. Close airtightly and place in the fridge for up to  2 days.
3. Wash the green beans and cut off the ends. Cook them in boiling salted water for 10 – 12 minutes. Drain and store in the fridge once completely cooled.
4. In a separate pot, cook the wild rice according to package directions. Drain and store in the fridge once completely cooled.

Serving day

1. Preheat the oven to 180°C. Place the marinated chicken in a greased dish. Bake boneless chicken for 20 minutes and bone-in-thighs chicken for 30 minutes.
2. In the meantime, mince the onion and the garlic. Heat a pan with vegetable oil and sauté until fragrant. Add in the cooked green beans and reheat over low-medium heat.
3. When the beans are warm, set them aside and quickly reheat the rice in the same pan. Serve right away.

Recipe & picture: Cookingwithelo