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Best Honey Mustard Chicken Bowls

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Flavorful honey mustard chicken and tender roasted green beans served over fluffy jasmine rice for a complete and satisfying 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 jasmine 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 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, 4 tbsp 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 chicken and refrigerate for 25-30 minutes to marinate.
  11. About 15 minutes into the chicken's marinating time, preheat your oven to 400°F.
  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 the green beans for 20 minutes until tender and lightly browned.
  16. Stir the green beans halfway through roasting, if desired.
  17. Heat 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering.
  18. Add the marinated chicken pieces to the skillet (reserve any extra marinade).
  19. Sear the chicken for 3-4 minutes per side until golden brown.
  20. Continue cooking the chicken until its internal temperature reaches 165°F when checked with a meat thermometer.
  21. Work in batches if needed to avoid crowding the pan.
  22. Divide the cooked jasmine rice between serving bowls.
  23. Top each bowl with the seared honey mustard chicken.
  24. Add the roasted green beans to each bowl.
  25. Spoon any pan juices or remaining marinade from the chicken over the top for added flavor.
  26. Serve immediately while everything is hot.

Notes

Rinse jasmine rice thoroughly for fluffier results.
Don’t skip marinating the chicken for best flavor.
Ensure green beans are in a single layer for even roasting.
Avoid overcrowding the skillet when cooking chicken; cook in batches if necessary.
Use a meat thermometer to ensure chicken reaches 165°F.

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