Chicken Bowl with Honey Mustard

I know, I know – why another bowl?! I just think these are too great not to share and there are so many tasty combinations and vegetables to throw in there! This one features shredded chicken (I used a rotisserie chicken so it takes less time) and a delicious honey mustard dressing. I love this combination with the roasted vegetables and grains. These bowls are also super filling and healthy, they are a delicious way to get in those veggies. This bowl also features lots of fall vegetables – mushrooms, brussels sprouts, and sweet potatoes! All those nutrients packed in to one, tasty, easy bowl for you to enjoy on a busy night and for leftover lunch the next day. Try this one out and let me know which bowl I have created is your favorite.

For the Bowls:

  • 2 Cups Shredded Chicken
  • 2 Cups Brussels Sprouts, Halved
  • 1 Sweet Potato, Sliced
  • 8 oz Mushrooms, Quartered
  • 1 Cup Cooked Quinoa
  • 1 Tbsp Honey
  • 3 Tbsp Minced Garlic
  • Salt + Pepper
  • Olive Oil

For the Honey Mustard

  • 3 Tbsp Dijon Mustard
  • 2 Tbsp Grain Mustard
  • 4 Tbsp Honey
  • 1 Tbsp Apple Cider Vinegar
  • 1/2 Tbsp Minced Garlic
  • Serves: 2
  • Prep Time: 5 Minutes
  • Cook TIme: 30 Minutes
  • Total Time: 35 Minutes

To Make:

  1. Preheat the oven to 450 degrees Fahrenheit.
  2. In a large mixing bowl, add the sweet potato, 1 tbsp olive oil, 2 tbsp minced garlic and sprinkle with salt + pepper. Toss to evenly coat and transfer to a baking sheet.
  3. In the same mixing bowl, add the halved brussels sprouts, 1 tbsp olive oil and sprinkle with salt + pepper. Toss to evenly coat and transfer to the same baking sheet as the sweet potatoes. Drizzle the brussels sprouts with the honey.
  4. Place the baking sheet in the oven and roast for 20 minutes.
  5. While the vegetables are roasting, let’s make the sauce. In a small bowl, combine the dijon mustard, grain mustard, apple cider vinegar, 4 tbsp honey and 1/2 tbsp minced garlic. Whisk to combine well. *For a sweeter flavor, add more honey and for a more tangy/acidic flavor add more vinegar – adjust to your liking. Set aside.
  6. Heat a large over medium heat and add in 1 tbsp olive oil. Add the mushrooms, 1 tbsp minced garlic, and sprinkle with salt and pepper. Cook the mushrooms for 8-10 minutes until soft. Cover and set aside.
  7. When the vegetables are done roasting in the oven, remove them and turn the oven on the “broil” setting. Place the sheet pan back in the oven for 5 minutes under broil – this will crisp the edges – remove after the 5 minutes.
  8. Now time to assemble the bowls! Grab two shallow bowls (or plates) and to each bowl add: 1/2 cup quinoa, 1 cup chicken, 1/2 of the sweet potatoes, 1/2 of the brussels sprouts and 1/2 of the mushrooms. Drizzle the honey mustard over the top and serve.

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