Honey Mustard Chicken Bowls
This recipe is for juicy Honey mustard chicken bowls with roasted sweet potatoes, fresh greens, and an easy and creamy homemade honey mustard dressing.
The goal for this week was to keep things simple. Meals you can pull together quickly, using ingredients you likely already have on hand. This one checks all the boxes. It comes together fast, feels fresh and satisfying, and doesn’t leave you with a sink full of dishes after (yay!).
The chicken is juicy, the sweet potatoes get a little caramelized in the oven, and that honey mustard dressing pulls everything together. It’s one of those meals that feels like not only satisfying but also healthy.
I also love that you can prep parts of this ahead of time and use the dressing for another meal later in the week.
Why You’ll Love This
The ingredients are simple, but the flavor is really good. It’s one of those meals that feels a little elevated without requiring anything complicated.
It’s also easy to prep ahead, which makes it great for lunches or quick dinners throughout the week. The dressing is one you’ll want to keep on hand. It works on just about everything, so making extra is always a good idea.
Also this recipe is very blood sugar friendly, with a nice balance of protein, carbs, and healthy fats, so it actually keeps you full.
Main Ingredients & Swaps
- Chicken breasts – can swap for thighs for a juicer chicken
- Sweet potatoes – the sweet potatoes really elevate this dish, butternut squash can also work if that’s all you have
- Sour cream – Greek yogurt works as well for a swap. This will form the base of our dressing
- Whole grain mustard – The whole grain gives better texture, use dijon in a pinch
- Greens – romaine + spring mix is ideal to hold the dressing best
- Feta – use a feta block for best texture, I find that the pre-crumbled feta ends up dry
- Sesame seeds – optional but adds a nice little crunch
How to Make Honey Mustard Chicken Bowls
Start by marinating the chicken. In a bowl, mix olive oil, whole grain mustard, smoked paprika, cumin, garlic, and salt. Add the chicken and let it sit while you prep everything else.
Preheat your oven to 425°F or 220°C. Chop the sweet potatoes into bite-sized pieces and place them on a sheet pan. Toss with olive oil, salt, cumin, and smoked paprika. Spread them out as evenly as you can.
Roast for about 25 minutes, flipping halfway through. If you want a little extra color, broil for the last few minutes.
While the potatoes cook, make the dressing. Add olive oil, sour cream, mustard, salt, honey, lemon juice, pepper, and garlic to a jar. Shake well until smooth. Taste and adjust. A little extra honey if it’s too tangy works really well here.
Cook the chicken in an air fryer ( I used this one!) or skillet until fully cooked and juicy. I like to slice my chicken thin so it crisps up on the edges and keeps it from drying out. Make sure to let it rest for at least 5 minutes before slicing to hold the juices in better.
To assemble, add greens to a bowl first, then top with sweet potatoes, sliced chicken, feta, and sesame seeds. Drizzle with dressing right before serving and enjoy!
To watch me make the full recipe, check out my YouTube video below!
Honey Mustard Chicken Bowls
Ingredients
Method
- Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper.
- In a bowl, mix olive oil, mustard, smoked paprika, cumin, garlic, and salt. Add chicken and coat well. Let sit while prepping the rest.
- Toss sweet potatoes with olive oil, salt, cumin, and smoked paprika. Spread evenly on the sheet pan.
- Roast for 25 minutes, flipping halfway through. Broil for 2 to 3 minutes at the end for extra browning, if desired.
- In a jar, combine all dressing ingredients. Shake until smooth and creamy. Taste and adjust with more honey or salt if needed.
- Cook the chicken in an air fryer or skillet until fully cooked through. Cooking time will vary depending on the thickness of the chicken. Make sure the internal temperature reaches 165°F (74°C). Let it rest for a few minutes, then slice.
- Assemble bowls with greens, roasted sweet potatoes, and sliced chicken.
- Top with feta and sesame seeds. Drizzle with dressing and serve.
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