Follow this recipe to make a satisfying Honey Mustard Chicken Bowl with Creamy Sauce, featuring pan-seared chicken and a simple, tangy dressing.
Author:Ahazzam
Prep Time:15 min
Cook Time:20 min
Total Time:35 min
Yield:4 servings
Category:Dinner
Method:Pan-Frying
Cuisine:American
Diet:Low Fat
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
3 tablespoons honey
2 tablespoons apple cider vinegar
1/2 cup plain Greek yogurt
2 tablespoons mayonnaise
1 teaspoon garlic powder
2 cups cooked quinoa or brown rice (for the base)
2 cups steamed broccoli florets
1 cup corn kernels (fresh or frozen)
1/4 cup chopped fresh parsley for garnish
Instructions
Season the chicken pieces with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 6-8 minutes. Remove chicken from the skillet and set aside.
In a small bowl, whisk together Dijon mustard, honey, and apple cider vinegar for the glaze. Pour this mixture over the cooked chicken in the skillet. Toss to coat and cook for 1 minute until the sauce thickens slightly. Remove chicken from heat.
To make the creamy sauce, whisk together Greek yogurt, mayonnaise, and garlic powder in a separate bowl until smooth.
Assemble the bowls: Divide the cooked quinoa or rice among four bowls. Top with steamed broccoli and corn kernels.
Arrange the glazed honey mustard chicken over the base ingredients.
Drizzle the creamy sauce generously over the chicken and vegetables.
Garnish with fresh parsley before serving.
Notes
For meal prep, store the chicken, base, and creamy sauce separately. Assemble just before eating.
You can substitute chicken thighs for breasts if you prefer darker meat.
Roast the broccoli instead of steaming for a deeper flavor.