Creamy Honey Mustard Chicken Bowls with Quinoa
Prepare a satisfying chicken bowl featuring tender chicken coated in a sweet and tangy honey mustard sauce, topped with a rich, creamy dressing and served over quinoa.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 4 servings
- Category: Dinner
- Method: Pan-Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1.5 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup Dijon mustard
- 0.25 cup honey
- 2 tablespoons apple cider vinegar
- 1 tablespoon mayonnaise (for chicken marinade)
- 0.5 cup plain Greek yogurt
- 2 tablespoons mayonnaise (for creamy sauce)
- 1 tablespoon Dijon mustard (for creamy sauce)
- 1 tablespoon honey (for creamy sauce)
- 1 teaspoon lemon juice
- 1.5 cups cooked quinoa
- 2 cups roasted broccoli florets
- 1 cup frozen corn, thawed
- 2 cups mixed greens
Instructions
- In a bowl, combine the chicken cubes, 1 tablespoon olive oil, 1 teaspoon salt, 0.5 teaspoon pepper, 0.25 cup Dijon mustard, 0.25 cup honey, 2 tablespoons apple cider vinegar, and 1 tablespoon mayonnaise. Mix well and let marinate for at least 15 minutes.
- Cook the marinated chicken in a large skillet over medium-high heat until fully cooked through and lightly browned, about 8-10 minutes. Set aside.
- Prepare the creamy sauce: Whisk together the Greek yogurt, 2 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon honey, and lemon juice in a small bowl until smooth.
- Assemble the bowls: Divide the cooked quinoa among four serving bowls.
- Arrange the roasted broccoli, thawed corn, and mixed greens around the quinoa in each bowl.
- Top the vegetables and quinoa with the cooked honey mustard chicken pieces.
- Drizzle the creamy sauce generously over the chicken and other components before serving.
Notes
- You can roast the broccoli while the chicken marinates for time saving. Toss broccoli with a little oil, salt, and pepper, and roast at 400 degrees Fahrenheit for 15 minutes.
- For meal prep, store the chicken, quinoa, vegetables, and creamy sauce in separate containers. Assemble just before eating.
- If you prefer a thinner sauce, add a teaspoon of water or milk to the creamy sauce mixture until you reach your desired consistency.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 18
- Sodium: 650
- Fat: 19
- Saturated Fat: 4
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 6
- Protein: 50
- Cholesterol: 120