Honey Mustard Chicken Bowls

If you’re a honey mustard lover, this one’s about to be on repeat. These Honey Mustard Chicken Bowls are sweet, tangy, a little savory, and completely irresistible! We’re talking juicy, flavor-packed chicken, perfectly roasted veggies, and a drizzle of the dreamiest honey mustard vinaigrette!

Honey mustard is one of those flavors that literally crave all of the time! After perfecting my favorite honey mustard vinaigrette, I knew turning it into a marinade for chicken was the next move, and honestly, it did not disappoint. That’s how these bowls came to life, and I am never turning back!

The combination of roasted carrots and broccoli pairs perfectly with the sweet and tangy chicken, and the quinoa ties it all together. You can easily switch up the grain or veggies depending on what you have on hand, which makes these bowls super versatile.

Why You’ll Love These Honey Mustard Chicken Bowls

• Bold, crave-worthy flavor. The honey mustard chicken hits that perfect balance of sweet, tangy, and savory. Every bite is packed with flavor, especially with the extra drizzle of homemade vinaigrette on top!
• Easy recipe for beginners! This recipe is super approachable, even if you’re newer to cooking. While it takes a few steps, they are quite simple! 
• Great for meal prep! Since these honey mustard chicken bowls take a little bit of effort to make, I recommend doubling the recipe and using them for meal prep. They hold up really well in the fridge, so you can make a batch and enjoy them throughout the week!

Honey Mustard Chicken Bowl Ingredients

Despite the long ingredient list, these honey mustard chicken bowls are still simple to make. Plus, we are reusing certain ingredients in both the honey mustard chicken marinade and the vinaigrette! Here’s what you’ll need:

For the chicken:

• Chicken thighs: Boneless, skinless for easy slicing and juicy results. If you prefer, you can use chicken breasts!
• Honey: Adds natural sweetness and helps caramelize the chicken.
• Dijon mustard: Brings that signature tangy flavor! Honey mustard with Dijon mustard is definitely the way to go!
• Garlic: Fresh minced for the best flavor!
• Dried thyme & oregano: Adds a subtle herby note.
• Olive oil: Helps everything come together and prevents the chicken from sticking when you cook it.
• Salt & black pepper: To season and enhance flavor!

For the veggies:

• Carrots & Broccoli: These are my veggies of choice, just you can use any combo you prefer.
• Olive oil: Helps with roasting!
• Garlic powder & Italian seasoning: To add loads of flavor.
• Salt & pepper: Essential for seasoning!
• Parmesan cheese: Optional, but highly recommended.

For the quinoa:

• Quinoa: A hearty, protein-packed base!
• Water or chicken broth: For cooking. I like to use chicken broth for added flavor!
• Olive oil & salt: Skip the salt if you are using chicken broth for cooking the quinoa.

For the vinaigrette:

• Olive oil: The base of the dressing! Use a high quality olive oil if possible.
• Dijon mustard: Adds tang and depth, while emulsifying the dressing.
• Honey: Balances everything out!
• Garlic: For extra flavor! Freshly minced garlic works best.
• Lemon juice: To brighten everything up!
• Salt & pepper: To taste.

Variations & Substitutions

• Swap quinoa for rice, farro, or even cauliflower rice for a lower-carb option.
• Use chicken breast instead of thighs if you prefer a leaner cut, just be careful not to overcook!
• Try different veggies like Brussels sprouts, zucchini, or sweet potatoes depending on the season.
• Make it dairy-free by skipping the Parmesan or using a dairy-free alternative.
• Add extras like avocado or pickled onions for even more flavor and texture.

How to Make Honey Mustard Chicken Bowls

Step 1: In a large bowl or zip-top bag, combine the chicken thighs, olive oil, honey, Dijon mustard, garlic, thyme, oregano, salt, and pepper. Toss until the chicken is evenly coated. If time allows, marinate in the refrigerator for about 30 minutes.

Step 2: Make the quinoa according to package instructions. Add a bit of olive oil and salt.

Step 3: Preheat the oven to 400°F. Add the carrots and broccoli to a large bowl and toss with olive oil, salt, pepper, garlic powder, and Italian seasoning. Spread evenly on a parchment-lined baking sheet and roast for about 20 minutes. Sprinkle with Parm before serving.

Step 4: Arrange the chicken thighs in a single layer in the air fryer basket, shaking off excess sauce. Cook for 10 minutes at 400 degrees then flip the chicken and cook for another 6 to 8 minutes, or until the internal temperature reaches 165°F.

Step 5: In a small bowl or jar, whisk (or shake) together the olive oil, Dijon mustard, honey, garlic, lemon juice, salt, and pepper until smooth and emulsified.

Step 6: Divide the quinoa among bowls and top with sliced honey mustard chicken and roasted vegetables. Drizzle with the vinaigrette and serve warm.

Honey Mustard Chicken Bowl Meal Prep

These honey mustard chicken bowls are perfect for meal prep! Store the quinoa, chicken, and veggies in airtight containers in the fridge for up to 4 days. Keep the vinaigrette separate and drizzle it on just before serving to keep everything fresh and flavorful.

When ready to eat, simply reheat the chicken, quinoa, and veggies in the microwave or on the stovetop, then add the dressing.

More Favorites to Try

Honey Mustard Chicken Bowl Recipe

If you’re a honey mustard lover, these Honey Mustard Chicken Bowls are about to be on repeat. Juicy, flavor-packed chicken, perfectly roasted veggies, and a drizzle of the dreamiest honey mustard vinaigrette come together for an easy, irresistible meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 bowls

Course: Main Course

Cuisine: American

Calories: 974

Ingredients Method Nutrition Notes

Ingredients

  

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For the chicken:

• 6-8 chicken thighs about 1 1/2 to 2 pounds, I used boneless skinless so they are easier to slice and serve. If you prefer, use chicken breasts.
• 1 teaspoon olive oil
• ¼ cup honey
• ¼ cup dijon mustard
• 2-3 garlic cloves minced
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• 1 teaspoon salt
• ¼ teaspoon black pepper

For the veggies:

• 4-6 medium to large sized carrots peeled and sliced diagonally
• 1 large head of broccoli cut into florets
• 1 tablespoon olive oil
• 1 teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Parmesan cheese grated on top at the end if desired.

For the Quinoa:

• 1.5 cups dried quinoa
• 3 cups water or chicken broth. If using water add ¼ tsp salt
• 1 teaspoon olive oil

For the vinaigrette:

• 3 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 3 tablespoons honey
• 1 garlic clove minced
• 2-3 tablespoons lemon juice
• ¼ teaspoon salt add more to taste
• ⅛ teaspoon black pepper

Method

 

1. In a large bowl or zip-top bag, combine the chicken thighs, olive oil, honey, Dijon mustard, garlic, thyme, oregano, salt, and pepper. Toss until the chicken is evenly coated. If time allows, marinate in the refrigerator for about 30 minutes (this adds flavor, but you can cook right away if needed).
   6-8 chicken thighs, 1 teaspoon olive oil, ¼ cup honey, ¼ cup dijon mustard, 2-3 garlic cloves, ½ teaspoon dried thyme, ½ teaspoon dried oregano, 1 teaspoon salt, ¼ teaspoon black pepper
2. Rinse the quinoa in a fine-mesh strainer under cool running water for about 30 seconds. Transfer to a saucepan and add the water or broth, olive oil, and salt (if using water). Cover and bring to a gentle simmer over low heat. Cook for about 20 minutes, or until the liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.
   1.5 cups dried quinoa, 3 cups water or chicken broth. If using water, 1 teaspoon olive oil
3. Preheat the oven to 400°F. Add the carrots and broccoli to a large bowl and toss with olive oil, salt, pepper, garlic powder, and Italian seasoning. Spread evenly on a parchment-lined baking sheet and roast for about 20 minutes, or until tender with lightly charred edges. Sprinkle with grated Parmesan, if using, while hot.
   4-6 medium to large sized carrots, 1 large head of broccoli, 1 tablespoon olive oil, 1 teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, 1 teaspoon Italian seasoning, Parmesan cheese grated on top at the end
4. Arrange the chicken thighs in a single layer in the air fryer basket, shaking off excess sauce. Cook for 10 minutes at 400 degrees then flip the chicken and cook for another 6 to 8 minutes, or until the internal temperature reaches 165°F.
5. In a small bowl or jar, whisk (or shake) together the olive oil, Dijon mustard, honey, garlic, lemon juice, salt, and pepper until smooth and emulsified.
   3 tablespoons olive oil, 2 tablespoons Dijon mustard, 3 tablespoons honey, 1 garlic clove, 2-3 tablespoons lemon juice, ¼ teaspoon salt, ⅛ teaspoon black pepper
6. Divide the quinoa among bowls and top with sliced honey mustard chicken and roasted vegetables. Drizzle with the vinaigrette and serve warm.

Nutrition

Serving: 1bowlCalories: 974kcalCarbohydrates: 92gProtein: 44gFat: 50gSaturated Fat: 11gPolyunsaturated Fat: 10gMonounsaturated Fat: 25gTrans Fat: 0.1gCholesterol: 171mgSodium: 2662mgPotassium: 1514mgFiber: 12gSugar: 37gVitamin A: 11320IUVitamin C: 143mgCalcium: 183mgIron: 7mg

Notes

• If you prefer, you can make the chicken in a skillet! I like to cook chicken thighs in the air fryer, but you can also sear them in a skillet for about 6-7 minutes on each side, until cooked through.
• Roast veggies in a single layer! Give your vegetables enough space on the pan so they roast instead of steam. This helps you get those golden, slightly crispy edges! Another option is air frying the veggies, if you prefer.
• Let the chicken rest before slicing. Resting for a few minutes keeps the juices inside the chicken, making it extra tender and flavorful.
• Taste and adjust the vinaigrette. Everyone’s preference is a little different, so feel free to tweak the salt, lemon, or honey to your liking before serving.

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