Crispy Dijon Mustard Chicken with Savory Rice

Pat dry 4 boneless, skinless chicken breasts and season with salt and pepper to taste.

Place 1 cup all-purpose flour, ½ cup Dijon mustard, and 2 cups panko bread crumbs on separate plates. Dredge chicken breasts in flour, making sure to press flour into any crevices. Then, brush mustard onto floured chicken and press on panko breadcrumbs.

Heat 2 tablespoons of vegetable oil in a large frying pan on medium-high heat. Place chicken in the pan and cook until breadcrumbs are golden brown, about 4-5 minutes per side. Flip and cook until completely cooked through.

Transfer cooked chicken to a wire rack or a plate covered with paper towels to drain excess oil.

In a medium saucepan, combine 1 cup uncooked white rice, 2 cups water, and ½ teaspoon garlic powder. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is fully cooked.

Warm ¼ cup BBQ sauce in a small saucepan over low heat or in the microwave for 30 seconds.

Serve cooked chicken on a bed of savory rice, drizzled with warm BBQ sauce.