Honey Mustard Chicken Power Bowl
For the Chicken Marinade: - 1 ½ lbs chicken breast, diced - ¼ cup Dijon mustard - 2 tbsp honey - 2 tbsp apple cider vinegar - 2 garlic cloves, minced - 1 tsp cayenne pepper - 1 tsp paprika - Salt and pepper to taste For the Bowl: - 1 cup dry rice (or ½ rice + ½ quinoa) - 3–4 cups mixed greens - 1 cup cherry tomatoes, halved - 1 cucumber, chopped - ½–1 cup shredded or crumbled cheese (my fav is feta) - 1 cup tortilla chips, lightly crushed For the Creamy Hot Honey Mustard Sauce: - ¼ cup Dijon mustard - 1–2 tbsp honey - 2 tbsp Greek yogurt or sour cream - 1–2 tsp apple cider vinegar or lemon juice - Pinch cayenne - Pinch salt Instructions: 1. In a bowl, whisk together Dijon, honey, vinegar, garlic, cayenne, paprika, salt, and pepper for the marinade. Add diced chicken and toss until fully coated. Cover and refrigerate for at least 30 minutes (up to 8 hours for deeper flavor). 2. Cook rice (or rice + quinoa mix) according to package instructions. Once cooked, fluff and add a small drizzle olive oil and pinch of salt *Optional squeeze of lemon 3. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Remove chicken from marinade, letting excess drip off. Spread in a single layer (don’t overcrowd). Let cook undisturbed 3–4 minutes to caramelize. Stir and cook another 3–4 minutes until golden and internal temp reaches 165°F. If you want it slightly saucier, add 1–2 tbsp water at the end and let it bubble for 1 minute. 4. Make the creamy mustard sauce by whisking together Dijon mustard, honey, Greek yogurt OR sour cream, vinegar or lemon juice, cayenne, and salt. 5. Assemble the bowl by layering the rice/quinoa base, a handful of greens, spicy honey mustard chicken, tomatoes + cucumber, sprinkle cheese, drizzle sauce, and finish with crushed tortilla chips.