If you’re craving something cozy, colorful, and easy to throw together, this Honey Mustard Chicken Bowl hits the spot. It’s sweet, tangy, and savory with just enough crunch to keep every bite interesting. You’ll get juicy chicken, warm grains, and crisp veggies coated in a silky honey mustard sauce.
It’s the kind of bowl that feels balanced without feeling boring. Make it for a quick dinner, then enjoy leftovers for lunch the next day.
What Makes This Special
This bowl brings together simple ingredients that deliver big flavor. The honey mustard sauce doubles as a marinade and a drizzle, which means less work and more taste.
It’s also flexible: swap the grain, change up the veggies, or use whatever greens you have on hand. And because the sauce uses pantry basics, you won’t need anything fancy to make it shine.
You’ll also love the texture. There’s a warm base, juicy chicken, crunchy toppings, and a creamy finish.
It eats like a hearty salad-meets-grain-bowl, and it’s just as good warm as it is at room temperature.
Shopping List
- Chicken: 1.5 pounds boneless, skinless chicken thighs (or breasts)
- Grain base: 2 cups cooked brown rice, quinoa, or farro
- Leafy greens: 3 cups baby spinach or chopped kale
- Roasted veg: 2 cups broccoli florets and/or diced sweet potato
- Crunchy add-ins: 1 small cucumber, 1 small carrot (shredded), 1/4 cup toasted almonds or pumpkin seeds
- Fresh toppings: 1 avocado (sliced), 2 green onions (sliced)
- Optional extras: cherry tomatoes, pickled red onions
- Honey mustard sauce:
- 1/4 cup Dijon mustard
- 2 tablespoons whole-grain mustard (optional, for texture)
- 3 tablespoons honey
- 2 tablespoons apple cider vinegar (or lemon juice)
- 3 tablespoons olive oil
- 1 small garlic clove, grated
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Pantry staples: Olive oil, salt, pepper
Step-by-Step Instructions
- Make the sauce. In a bowl, whisk Dijon, whole-grain mustard, honey, vinegar, olive oil, garlic, smoked paprika, salt, and pepper. Taste and adjust the sweetness or tang. You want a balanced, pourable sauce.
- Marinate the chicken. Pat the chicken dry, then add half the sauce to coat.
Let it sit for 15–30 minutes while you prep the rest. Reserve the other half for drizzling.
- Preheat and prep the veg. Heat the oven to 425°F (220°C). Toss broccoli and/or sweet potato with olive oil, salt, and pepper on a sheet pan.
- Roast the vegetables. Roast for 18–25 minutes, stirring halfway.
Aim for tender with caramelized edges. Remove and set aside.
- Cook the grain. Have your rice, quinoa, or farro cooked and warm. If you’re starting from raw, begin this first so it’s ready when the chicken is done.
- Cook the chicken. Heat a large skillet over medium-high with a little oil.
Add the chicken in a single layer. Cook 4–6 minutes per side until golden and cooked through (165°F/74°C). Let it rest for 5 minutes, then slice or cube.
- Warm the greens. Toss spinach or kale into the hot pan off the heat with a splash of water or oil.
Stir just until wilted and bright. Season lightly.
- Prep crunchy toppings. Slice cucumber, shred carrot, and toast nuts or seeds in a dry skillet until fragrant. Slice avocado and green onions.
- Assemble the bowls. Add a scoop of grain, a handful of greens, roasted vegetables, and chicken.
Top with cucumber, carrot, avocado, and nuts or seeds. Spoon over the remaining honey mustard sauce.
- Finish and serve. Add a crack of black pepper, a squeeze of lemon if you like, and any extras like cherry tomatoes or pickled onions. Serve warm or at room temp.
How to Store
Store components separately for best texture.
Keep chicken, grains, and roasted veggies in airtight containers for up to 4 days in the fridge. The sauce keeps 5–7 days; give it a quick whisk before using. Avocado is best sliced fresh, but you can toss it with lemon juice and store for a day.
For meal prep, portion grains, veggies, and chicken into containers and leave room for toppings.
Add sauce just before eating to keep things bright and fresh.
Benefits of This Recipe
- Balanced nutrition: Protein-rich chicken, fiber-packed grains, and lots of veggies make this satisfying and steady on energy.
- Flexible and forgiving: Use what you have—swap in cauliflower rice, use leftover roast veggies, or add beans.
- Meal-prep friendly: Components store well, so you can build bowls all week.
- Big flavor, simple method: One sauce, two jobs: marinade and dressing. That’s less fuss, more taste.
What Not to Do
- Don’t skip seasoning. Salt each component lightly—grains, greens, and veggies—so the bowl tastes complete.
- Don’t overcrowd the pan. Crowding the chicken leads to steaming instead of searing. Cook in batches if needed.
- Don’t overcook the chicken. Dry chicken makes the sauce do all the work.
Aim for juicy and just-cooked.
- Don’t add all the sauce at once. Keep some for drizzling so you get fresh, glossy flavor at the end.
- Don’t forget texture. A crunchy topping like nuts or seeds makes a big difference.
Alternatives
- Protein swaps: Use salmon, shrimp, tofu, or chickpeas. For tofu, press, cube, and roast or pan-sear, then toss with the sauce.
- Grain swaps: Try couscous, barley, wild rice, or cauliflower rice if you want it lighter.
- Veg ideas: Brussels sprouts, asparagus, green beans, or roasted peppers all work. Mix raw and roasted for variety.
- Dairy boost: Add crumbled feta or goat cheese for a creamy, tangy finish.
- Heat lovers: Stir in a pinch of chili flakes or a dash of hot sauce to the dressing.
- Gluten-free: Use quinoa or rice and check mustards for gluten-free labeling.
- Lower sugar: Reduce honey slightly and add more lemon or vinegar to keep the zing.
FAQ
Can I use store-bought honey mustard?
Yes, but taste it first.
Store-bought can be very sweet or thick, so loosen with a little olive oil and vinegar, and add a pinch of salt and pepper to balance it.
What’s better: thighs or breasts?
Thighs are more forgiving and stay juicy, especially with high-heat cooking. Breasts work too—just don’t overcook them, and slice against the grain.
Can I make it ahead?
Absolutely. Cook the chicken, grains, and veg up to 4 days ahead.
Keep the sauce separate and assemble when you’re ready to eat for the best texture.
How do I keep the sauce from breaking?
Whisk the mustard and honey first, then slowly stream in the oil. If it looks thick, thin with a teaspoon of water or lemon juice until smooth and glossy.
What if I don’t have smoked paprika?
Use regular paprika, a pinch of chili powder, or skip it. The sauce will still taste great thanks to the mustard, honey, and vinegar.
Can I grill the chicken?
Yes.
Grill over medium-high heat for 4–6 minutes per side, brushing with a little extra sauce as it cooks. Rest before slicing to keep it juicy.
How do I make it vegetarian?
Swap chicken with crispy tofu or roasted chickpeas. Keep the same sauce and build the bowl with your favorite grains and veggies.
Wrapping Up
This Honey Mustard Chicken Bowl gives you a bright, tangy sauce, tender chicken, and plenty of crisp, colorful sides.
It’s easy to customize and easy to love, whether you’re cooking for weeknights or prepping lunches. Keep the components simple, season well, and finish with a generous drizzle of sauce. You’ll have a bowl that feels fresh, balanced, and satisfying every time.
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