Honey Mustard Chicken Bowls
Honey mustard chicken bowls with roasted sweet potatoes, fresh greens, and a creamy homemade dressing. An easy, healthy meal perfect for weeknights or meal prep.
Ingredients
Dressing
- ¼ cup olive oil
- ¼ cup sour cream
- 2 tbsp whole grain mustard
- 1½ tbsp honey
- 3 tbsp lemon juice
- ½ tsp salt plus more to taste
- ¼ tsp black pepper
- 1 clove garlic minced
Sweet Potatoes
- 4 sweet potatoes chopped
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp cumin
- ½ tsp smoked paprika
Chicken
- 4 chicken breasts
- 1 tbsp olive oil
- 1 tbsp whole grain mustard
- ½ tsp smoked paprika
- ½ tsp cumin
- 2 cloves garlic minced
- 1 tsp salt
- 1-2 tsp honey optional
For Serving
- Mixed greens
- Feta cheese
- Sesame seeds
Instructions
- 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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