Honey-Dijon Chicken Meatballs & Basmati Rice

Ingredients

• Ground chicken: 1 lb
• Panko breadcrumbs: 1/2 cup
• Egg: 1 large
• Dijon mustard: 3 tbsp (1 tbsp for meatballs, 2 tbsp for sauce)
• Salt: 1 1/4 tsp (1/4 tsp for meatballs, 1 tsp for garnish)
• Black pepper: 3/4 tsp (1/4 tsp for meatballs, 1/2 tsp for garnish)
• 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

Instructions

1. In a large bowl, combine the ground chicken, panko breadcrumbs, egg, 1 tablespoon of Dijon mustard, 1/4 tsp salt, and 1/4 tsp pepper. Mix gently until just combined, being careful not to overmix.
2. Form the mixture into 16 small meatballs.
3. Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook, turning them occasionally, for about 8–10 minutes, or until they are browned and cooked through.
4. While the meatballs are cooking, prepare the glaze. In a small bowl, whisk together the honey, soy sauce, and the remaining 2 tablespoons of Dijon mustard.
5. Pour the prepared glaze over the cooked meatballs in the skillet and toss to coat. Continue to cook for 1–2 minutes until the glaze has thickened.
6. Heat the Royal Ready-to-Heat Basmati Rice according to the package instructions.
7. To assemble, place a generous portion of basmati rice into a bowl. Arrange the honey-dijon meatballs, carrot ribbons, radish slices, and cucumber on top of or next to the rice.
8. Finish the dish by scattering the toasted pecans and freshly chopped mint over everything. Season with the remaining 1 tsp of salt and 1/2 tsp of black pepper to taste.

A perfect balance of sweet, tangy, and savory, this dish is a delicious and healthy meal for any occasion.

(Authentic Royal)