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Best Honey Mustard Chicken Bowls

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Flavorful honey mustard chicken and roasted green beans served over fluffy jasmine rice for a delicious and easy weeknight meal.

Ingredients

Scale
  • 1 lb chicken breast (cut into 1-inch chunks)
  • 4 tbsp dijon mustard
  • 4 tbsp honey
  • 1.5 tsp onion powder
  • 1.5 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 1 tbsp avocado oil
  • salt to taste
  • pepper to taste
  • 1 lb green beans (trimmed and halved)
  • 2 tsp garlic powder
  • 1 tbsp lemon juice
  • 1 tbsp avocado oil
  • salt to taste
  • pepper to taste
  • 2 cups jasmine rice

Instructions

  1. Rinse the jasmine rice thoroughly under cold water until the water runs clear.
  2. Cook the rice according to package directions (typically 2 cups rice with 3 cups water, brought to a boil, then simmered covered for 15-18 minutes).
  3. While the rice cooks, trim and halve the green beans.
  4. Cut the chicken breast into 1-inch chunks.
  5. Measure out all spices (onion powder, garlic powder, smoked paprika).
  6. In a bowl, whisk together the Dijon mustard, honey, 1.5 tsp onion powder, 1.5 tsp garlic powder, smoked paprika, and 1 tbsp avocado oil until smooth.
  7. Add the chicken chunks to this mixture.
  8. Stir to coat the chicken evenly.
  9. Season the chicken with salt and pepper to taste.
  10. Cover the bowl and refrigerate the chicken for 25-30 minutes to marinate.
  11. About 15 minutes into the chicken's marinating time, preheat your oven to 400°F (200°C).
  12. On a sheet pan, toss the halved green beans with 1 tbsp avocado oil, fresh lemon juice, 2 tsp garlic powder, and salt and pepper to taste.
  13. Spread the green beans in a single layer on the sheet pan.
  14. Place the sheet pan in the preheated oven.
  15. Roast for 20 minutes until the beans are tender and lightly browned.
  16. Heat 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering.
  17. Carefully add the marinated chicken pieces to the skillet (reserve any extra marinade).
  18. Sear the chicken for 3-4 minutes per side until golden brown.
  19. Continue cooking until the internal temperature of the chicken reaches 165°F (74°C) when checked with a meat thermometer.
  20. If needed, work in batches to ensure proper browning of the chicken.
  21. Divide the cooked jasmine rice between serving bowls as your base.
  22. Top each bowl with the seared honey mustard chicken.
  23. Add the roasted green beans from the oven to each bowl.
  24. Spoon any pan juices or remaining marinade from the chicken over the top for added flavor.
  25. Serve immediately while everything is hot.

Notes

Rinse your jasmine rice thoroughly to ensure it cooks up fluffy and not sticky.
Don’t skip the chicken marinating step; it’s key for infusing maximum flavor.
Avoid crowding the pan when searing chicken to get a beautiful golden crust.
Always use a meat thermometer to ensure chicken is cooked to a safe 165°F (74°C) without overcooking.
Save any pan juices from the chicken to drizzle over your finished bowls for extra deliciousness.

Find it online: https://theopenoven.com/best-honey-mustard-chicken-bowls/