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Perfect Honey Mustard Chicken Bowls

A close-up of Perfect Honey Mustard Chicken Bowls featuring glazed chicken pieces over quinoa with broccoli, avocado slices, and parsley.
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Follow this recipe to make flavorful honey mustard chicken served over grains with fresh vegetable toppings for a complete meal.

Ingredients

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  • 1.5 lb boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 cup cooked quinoa or brown rice
  • 1 cup broccoli florets
  • 1 cup chopped bell peppers (any color)
  • 1/4 cup Dijon mustard
  • 1/4 cup honey
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • For Assembly: 1/2 avocado, sliced; 2 tablespoons chopped fresh parsley

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a small bowl, whisk together the Dijon mustard, honey, apple cider vinegar, olive oil, garlic powder, salt, and pepper to create the sauce.
  3. Place the cubed chicken in a medium bowl. Pour half of the honey mustard sauce over the chicken and toss to coat completely. Reserve the remaining sauce for later.
  4. Spread the coated chicken cubes and the broccoli florets onto the prepared baking sheet.
  5. Bake for 15 minutes. Add the bell peppers to the baking sheet and bake for another 5 to 7 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
  6. While the chicken cooks, steam or lightly sauté the broccoli and peppers if you prefer them softer, or leave them slightly crisp if you prefer them raw.
  7. To assemble the bowls, divide the cooked quinoa or rice among four bowls.
  8. Top the grains with the baked honey mustard chicken, broccoli, and bell peppers.
  9. Drizzle the reserved honey mustard sauce over the chicken and vegetables.
  10. Garnish each bowl with sliced avocado and fresh parsley before serving.

Notes

  • You can pan-sear the chicken instead of baking; cook over medium-high heat for about 6-8 minutes until browned and cooked through, adding the vegetables in the last 3 minutes.
  • This recipe works well for meal prep; store the chicken, grains, and vegetables separately and combine just before eating.
  • For a tangier sauce, increase the apple cider vinegar by one teaspoon.

Nutrition

Find it online: https://savorandpin.com/perfect-honey-mustard-chicken-bowls/