Description
Honey Mustard Chicken Bowls are a flavorful and balanced meal with spicy-sweet glazed chicken, roasted sweet potatoes, red cabbage, and fluffy quinoa. Perfect for healthy meal prep or quick weeknight dinners.
Ingredients
Scale
- 12 to 16 oz. sweet potatoes, peeled and cubed
- 2 1/2 to 3 cups thinly sliced or shaved red cabbage
- 3 Tbsp. extra-virgin olive oil, divided
- 1 tsp. kosher salt, divided
- 1/2 tsp. black pepper, divided
- 1 cup dry quinoa
- 2 cups chicken or vegetable broth
- 1 to 1.25 lbs. boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tsp. paprika
- 3/4 tsp. dried thyme
- 1/2 tsp. garlic powder
- Optional garnish: finely chopped fresh parsley or chives
- 1/4 cup extra-virgin olive oil (for sauce)
- 3 Tbsp. Dijon mustard
- 2 Tbsp. honey
- 2 Tbsp. white wine vinegar
- 1 garlic clove, grated
- 1/2 tsp. cayenne pepper (reduce to 1/4 tsp. for less heat)
- 1/2 tsp. kosher salt (for sauce)
Instructions
- Preheat oven to 425ºF. Toss sweet potatoes with 1 Tbsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. black pepper. Arrange on one half of a large baking sheet and roast for 20 minutes.
- After 20 minutes, push sweet potatoes to one side. Add cabbage to the other side with 1 Tbsp. olive oil and a pinch of salt. Roast for an additional 10 minutes.
- Meanwhile, cook quinoa by combining it with broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer until liquid is absorbed and quinoa is fluffy, about 15 minutes. Remove from heat and keep covered.
- In a bowl, toss chicken pieces with 1 Tbsp. olive oil, paprika, thyme, garlic powder, remaining 1/2 tsp. salt, and 1/4 tsp. black pepper.
- To make the hot honey mustard sauce, whisk together olive oil, Dijon mustard, honey, white wine vinegar, grated garlic, cayenne pepper, and salt in a bowl or jar until smooth.
- Heat a skillet over medium heat. Add chicken in a single layer and cook undisturbed for 3 minutes. Stir and cook until chicken is browned and cooked through, about 7 minutes.
- Reduce heat to medium-low, add half of the honey mustard sauce, and cook for 1–2 minutes, stirring to glaze the chicken.
- Assemble bowls by dividing quinoa, roasted sweet potatoes, cabbage, and chicken evenly among 4 bowls. Drizzle remaining sauce over the top and garnish with parsley or chives if desired.
Notes
- You can prep the honey mustard sauce 2–3 days in advance.
- Store leftovers in airtight containers for up to 3 days.
- Adjust cayenne to control spice level.
- To make vegetarian, swap chicken for tofu or chickpeas.
- Add leafy greens like spinach or kale to the quinoa for extra nutrients.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Roasting, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 615 kcal
- Sugar: 16 g
- Sodium: 890 mg
- Fat: 26 g
- Saturated Fat: 1 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 85 mg
Keywords: honey mustard chicken bowls, healthy chicken bowl, spicy chicken quinoa bowl, meal prep chicken bowl, hot honey mustard sauce