Honey Mustard Chicken Power Bowl

This delicious and nourishing power bowl is packed with protein, fiber, veggies, and heart-healthy fats. Everything you need to fuel your body, topped with the most delicious honey mustard sauce!

By @foodiefromvt

Original recipe source

Cook time: 45 minutes

Servings: 4

Ingredients

• 1 cup quinoa dry
• 2 cups chicken broth
• 1 whole japanese sweet potato washed and diced
• 2 large carrots peeled and cut diagonally
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 8 oz broccolini ends trimmed
• 1 tablespoon olive oil
• 0.25 teaspoon salt
• 0.25 cup olive oil
• 3 tablespoons Dijon mustard
• 2 tablespoons honey
• 0.5 clove garlic grated
• 2 teaspoons apple cider vinegar
• 0.5 teaspoon salt
• 1 tablespoon water
• 0 red pepper flakes pinch
• 1 lb chicken breast cubed
• 1 tablespoon olive oil
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 whole avocado
• 0 parsley garnish

Instructions

1. Preheat oven to 425°F. Combine the quinoa and chicken broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until cooked. Remove from heat and set aside with the lid on to keep warm.
2. Place sweet potatoes and carrots on a large baking sheet. Toss in 2 tablespoons of olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Roast for 15 minutes. Toss and move to one end of the sheet.
3. Add broccolini to the open half of the baking sheet. Drizzle with olive oil and a pinch of salt. Roast for another 10-15 minutes until broccolini is slightly charred.
4. In a small bowl or jar, whisk together olive oil, Dijon mustard, honey, grated garlic, apple cider vinegar, salt, water, and red pepper flakes to form the honey mustard sauce. Set aside.
5. Place the cubed chicken breast in a large bowl and toss with 1 tablespoon olive oil, paprika, garlic powder, salt, and pepper.
6. Heat a skillet over medium heat. Add the chicken and cook for 3-4 minutes. Toss and continue cooking until chicken is browned and cooked through, about 4-5 additional minutes. Reduce heat to low and add 1/3 of the honey mustard sauce, tossing to fully coat the chicken.
7. Divide quinoa into 4 bowls, then add roasted vegetables and half an avocado per bowl. Top with additional honey mustard sauce and garnish with parsley.