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Honey Mustard Chicken Bowl with Rice

A close-up of a Honey Mustard Chicken Bowl with Rice, featuring saucy chicken pieces, red peppers, and steamed broccoli.
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A simple recipe for tender chicken coated in a homemade sweet and tangy honey mustard sauce, served over cooked rice with fresh vegetables.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 cup uncooked white rice
  • 2 cups water or chicken broth
  • 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 mayonnaise
  • 1 teaspoon garlic powder
  • For Assembly:
  • 1 cup steamed broccoli florets
  • 1/2 cup sliced red bell pepper
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Cook the rice: Combine rice and water or broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until liquid is absorbed. Fluff with a fork and set aside.
  2. Prepare the sauce: In a small bowl, whisk together Dijon mustard, honey, apple cider vinegar, mayonnaise, and garlic powder until smooth. Set aside half the sauce for drizzling later.
  3. Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper. Add chicken to the skillet and cook for 5-7 minutes, turning occasionally, until browned and cooked through.
  4. Glaze the chicken: Pour the reserved half of the honey mustard sauce over the cooked chicken in the skillet. Stir gently to coat the chicken completely. Cook for 1 minute until the sauce thickens slightly.
  5. Assemble the bowls: Divide the cooked rice among serving bowls. Top the rice with the glazed honey mustard chicken. Arrange steamed broccoli and sliced red bell pepper around the chicken.
  6. Finish the bowls: Drizzle the remaining fresh honey mustard sauce over the assembled bowls. Garnish with fresh parsley.

Notes

  • For faster cooking, you can use pre-cooked rice or quick-cooking rice.
  • If you prefer baking, toss the chicken with the sauce and bake at 400°F (200°C) for 18-20 minutes.
  • This recipe works well for meal prepping; store the sauce separately until serving time.

Nutrition

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