1. Prepare the Chicken

• • Begin by seasoning the chicken breasts with salt and pepper on both sides. This simple seasoning will bring out the natural flavors of the chicken while allowing the honey mustard glaze to shine.

• • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts and cook for 6-7 minutes per side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove the chicken from the skillet and set aside to rest.

2. Make the Honey Mustard Glaze

• • In the same skillet, lower the heat to medium and add the remaining tablespoon of olive oil. Add the minced garlic and sauté for 30 seconds, or until fragrant.

• • In a small bowl, whisk together the honey, Dijon mustard, and lemon juice until well combined. Pour the honey mustard mixture into the skillet and stir to combine with the garlic. Let the glaze simmer for 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly.

• • Slice the cooked chicken breasts into thin strips or bite-sized pieces, then return them to the skillet with the honey mustard glaze. Toss the chicken in the sauce until fully coated, allowing it to absorb the glaze for 2-3 more minutes. Once the chicken is coated and the glaze is sticky and glossy, remove from heat and set aside.

3. Prepare the Rice

• • While the chicken is cooking, prepare the rice according to package instructions. If you’re using white rice, it should take around 10-12 minutes to cook. If using brown rice, it may take a bit longer (around 25-30 minutes), so make sure to plan ahead.

• • Once the rice is cooked, fluff it with a fork to prevent it from clumping together.

4. Sauté the Spinach and Artichokes

• • While the rice is cooking, heat a large pan over medium heat and add a small amount of olive oil (about 1 teaspoon). Add the chopped spinach and sauté for 1-2 minutes until wilted.

• • Add the chopped artichoke hearts to the pan and continue to sauté for another 2 minutes, allowing the artichokes to warm through and mix with the spinach. Season with salt and pepper to taste. Once the spinach is wilted and the artichokes are heated, remove the pan from the heat.

5. Assemble the Bowls

• • Start by dividing the cooked rice among 4 bowls. Next, evenly distribute the spinach and artichoke mixture over the rice.

• • Top each bowl with the honey mustard chicken, making sure to drizzle any extra glaze over the chicken for added flavor.

• • Garnish each bowl with optional add-ins like crumbled feta cheese, chopped sun-dried tomatoes, olives, or fresh avocado slices, if desired.

6. Serve

• • Serve the honey mustard chicken with spinach and artichoke rice bowls immediately, enjoying the warm, savory flavors with a sweet and tangy kick from the honey mustard glaze.