Easy Honey Mustard Chicken and Rice Bowls with Veggies
Honey mustard chicken and rice bowls combine seasoned chicken, roasted vegetables, and fluffy rice.
Ingredients
Vegetables
- 10 ounces cauliflower florets
- 12 ounces Brussels sprouts halved
- 2 carrots thinly sliced diagonally
- 2 tablespoons avocado oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Chicken
- 1.75 pounds boneless skinless chicken breasts, cubed
- 1 teaspoon dried thyme
- 1 teaspoon sweet paprika
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Rice
- 1 1/2 cups white rice
- 3 cups chicken stock or water
Honey Mustard Sauce
- 1/2 cup mayonnaise
- 1/4 cup Dijon mustard
- 1/4 cup honey
Instructions
- Preheat the oven to 400°F (200°C).
- Spread cauliflower, Brussels sprouts, and carrots on a baking sheet. Drizzle with avocado oil, salt, and pepper. Toss well and roast for 30 minutes until golden and tender.
- Cook the rice by combining rice and chicken stock in a pot. Bring to a boil, reduce heat, cover, and simmer for 10 minutes. Turn off heat and let it rest.
- Season the chicken with thyme, paprika, salt, garlic powder, and pepper. Toss to coat evenly.
- Heat avocado oil in a skillet over medium-high heat. Cook chicken pieces for 3–4 minutes per side until fully cooked.
- In a bowl, whisk together mayonnaise, Dijon mustard, and honey to make the sauce.
- Assemble the honey mustard chicken and rice bowls by dividing rice, vegetables, and chicken evenly into bowls. Drizzle with sauce and serve.
Notes
- You can add broccoli, zucchini, or bell peppers for variation
- Serve with fresh herbs like parsley or cilantro for extra freshness
- For a lighter sauce, use Greek yogurt instead of mayonnaise