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Easy Weeknight Honey Mustard Chicken Rice Bowls with Roasted Broccoli

A close-up of a Honey Mustard Chicken Bowl with Rice, featuring glazed chicken pieces, roasted broccoli, and crispy fried onions.
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Prepare a simple, balanced meal featuring tender chicken coated in a sweet and tangy honey mustard sauce, served over rice with roasted broccoli.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 cups cooked white rice
  • 1 head broccoli, cut into florets
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • For the Sauce:
  • 1/4 cup Dijon mustard
  • 1/4 cup honey
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic powder
  • For Topping:
  • 2 tablespoons crispy fried onions

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the broccoli florets with olive oil, salt, and pepper on a baking sheet. Roast for 15 minutes.
  2. While the broccoli roasts, whisk together the Dijon mustard, honey, apple cider vinegar, soy sauce, and garlic powder in a small bowl to make the sauce.
  3. Heat a large skillet over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes.
  4. Pour half of the prepared honey mustard sauce over the cooked chicken in the skillet. Stir constantly until the sauce thickens slightly and coats the chicken, about 2 minutes. Do not boil the sauce vigorously.
  5. Assemble the bowls: Divide the cooked rice among four bowls. Top the rice with the honey mustard chicken and the roasted broccoli.
  6. Drizzle the remaining sauce over the chicken and broccoli. Garnish each bowl with crispy fried onions before serving.

Notes

  • You can substitute brown rice or quinoa for white rice.
  • For meal prepping, store the sauce separately and add it just before reheating.
  • If you prefer a thicker sauce, reduce the sauce mixture in the skillet for an extra minute.

Nutrition

Find it online: https://spoonswirl.com/honey-mustard-chicken-bowl-with-rice/