Honey Mustard Chicken Quinoa Power Bowl
This power bowl brings together juicy honey-mustard glazed chicken, fluffy quinoa, and a rainbow of fresh vegetables. It’s a balanced meal that’s great for weeknights or meal prep, combining sweet, tangy, and savory flavors in every bite.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings:4
Ingredients
For the Chicken & Marinade:
500g (1 lb) boneless, skinless chicken breast (or thighs)
3 tbsp Dijon mustard
2 tbsp honey
1 tbsp olive oil
1 tbsp apple cider vinegar
2 cloves garlic, minced
Salt & black pepper, to taste
For the Bowl:
1 cup uncooked quinoa (yields ~3 cups cooked)
1 ½ cups broccoli florets
1 medium carrot, shredded or julienned
1 cup cherry tomatoes, halved
1 small cucumber, sliced
1 avocado, sliced
2 tbsp pumpkin seeds or sunflower seeds
For Extra Drizzle:
2 tbsp Greek yogurt
1 tbsp Dijon mustard
1 tbsp honey
1 tsp lemon juice
Instructions
Marinate chicken:
In a bowl, whisk mustard, honey, olive oil, vinegar, garlic, salt, and pepper. Coat chicken and marinate at least 15 minutes (up to overnight for deeper flavor).
Cook quinoa:
Rinse quinoa, then cook in 2 cups salted water. Simmer 15 minutes, fluff with a fork, and set aside.
Cook chicken:
Heat a skillet or grill pan over medium heat. Cook chicken 6–8 minutes per side until golden and cooked through (165°F / 74°C internal temp). Rest 5 minutes, then slice.
Prep veggies:
Steam or roast broccoli. Slice fresh vegetables and avocado.
Assemble bowls:
Divide quinoa into 4 bowls. Top with chicken, broccoli, carrot, cucumber, tomatoes, and avocado. Sprinkle seeds over.
Finish & serve:
Drizzle with optional honey mustard yogurt dressing. Serve warm or chilled.
Notes & Tips
Swap quinoa for brown rice, couscous, or farro.
For meal prep, store chicken, quinoa, and veggies separately, then assemble when ready.
To make it spicier, add a pinch of chili flakes or hot mustard to the marinade.
Chickpeas or lentils can be added for extra plant protein.
Frequently Asked Questions
Q: Can I bake the chicken instead of pan-frying?
Yes — bake at 200°C (400°F) for 20–22 minutes until golden and cooked through.
Q: Can I make this vegetarian?
Yes — swap chicken with crispy roasted tofu or chickpeas, marinated in the same honey-mustard sauce.
Q: How long does it keep?
Keeps in the fridge for up to 4 days. Best to slice avocado fresh when serving.
Nutritional Information
Calories: ~480
Protein: 36g
Carbs: 44g
Fat: 17g
Fiber: 8g