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Creamy Honey Mustard Chicken Bowl

Close-up of a Honey Mustard Chicken Bowl featuring glazed chicken pieces, creamy sauce, quinoa, lettuce, tomatoes, and cucumber.
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Prepare a satisfying chicken bowl featuring pan-seared chicken coated in a sweet and tangy honey mustard glaze, served over a base with a rich, homemade creamy sauce.

Ingredients

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  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1/4 cup honey
  • 3 tablespoons Dijon mustard
  • 2 tablespoons yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1/2 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 1 teaspoon garlic powder
  • 1/4 cup water or chicken broth
  • 2 cups cooked quinoa or brown rice (for the base)
  • 2 cups mixed greens or spinach
  • 1 cup cherry tomatoes, halved
  • 1/2 cup sliced cucumber
  • 2 tablespoons chopped fresh parsley (for garnish)

Instructions

  1. Season the chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken until browned and cooked through, about 6-8 minutes. Remove chicken from the skillet and set aside.
  2. In the same skillet, reduce heat to low. Whisk together honey, Dijon mustard, yellow mustard, and apple cider vinegar. Let it simmer for 1 minute until slightly thickened. Return the cooked chicken to the skillet and toss to coat completely in the glaze. Keep warm.
  3. Prepare the creamy sauce: In a small bowl, whisk together mayonnaise, Greek yogurt, garlic powder, and water or broth until smooth. Add more liquid if you prefer a thinner consistency.
  4. Assemble the bowls: Divide the cooked quinoa or rice between two bowls. Top with mixed greens, cherry tomatoes, and cucumber slices.
  5. Place the glazed honey mustard chicken over the vegetables and grain base. Drizzle generously with the creamy sauce. Garnish with fresh parsley before serving.

Notes

  • For a gluten-free option, confirm your mustard and honey are certified gluten-free.
  • You can bake the chicken at 400°F (200°C) for 20 minutes instead of pan-searing.
  • Prepare the quinoa and sauce ahead of time for quick assembly during the week.

Nutrition

Find it online: https://tastytipster.com/honey-mustard-chicken-bowl-with-creamy-sauce/