Print

Honey Mustard Chicken Bowl with Creamy Sauce

Close-up of a Honey Mustard Chicken Bowl with creamy sauce drizzled over crispy chicken, quinoa, and roasted sweet potatoes.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A recipe for a satisfying chicken bowl featuring honey mustard glazed chicken and a rich, creamy sauce served over grains and vegetables.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1/4 cup Dijon mustard
  • 1/4 cup honey
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon soy sauce or tamari
  • 1 cup cooked quinoa or brown rice
  • 2 cups mixed greens (spinach, kale)
  • 1 cup roasted sweet potato cubes
  • 1/2 cup sliced red onion
  • For the Creamy Sauce: 1/2 cup plain Greek yogurt
  • 2 tablespoons mayonnaise (or avocado oil mayo)
  • 1 tablespoon whole grain mustard
  • 1 teaspoon honey
  • 1 tablespoon water (to thin)
  • Pinch of salt

Instructions

  1. Season the chicken pieces with salt and pepper.
  2. In a small bowl, whisk together the Dijon mustard, honey, apple cider vinegar, and soy sauce to create the glaze.
  3. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 6-8 minutes.
  4. Pour half of the honey mustard glaze over the cooked chicken. Toss to coat and cook for 1 minute until the sauce thickens slightly. Remove from heat.
  5. While the chicken cooks, prepare the creamy sauce. Whisk together the Greek yogurt, mayonnaise, whole grain mustard, honey, and salt until smooth. Add water, one teaspoon at a time, until you reach your desired pouring consistency.
  6. Assemble the bowls. Divide the cooked quinoa or rice among four bowls.
  7. Arrange the mixed greens, roasted sweet potato cubes, and sliced red onion over the grain base.
  8. Top each bowl with the honey mustard glazed chicken.
  9. Drizzle generously with the creamy sauce before serving.

Notes

  • You can substitute chicken thighs for breasts if you prefer a richer flavor.
  • Roast the sweet potatoes at 400 degrees Fahrenheit for 20 minutes until tender.
  • For meal prepping, store the sauce separately and assemble the bowls just before eating to keep the greens crisp.

Nutrition

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