If you love all the flavors of fall (packed into one nutrient-dense bowl), these healthy honey mustard chicken harvest bowls are for you!
It’s no secret we love a great bowl recipe, around here- we’re always looking for new ways to make dinnertime family-friendly and bowls are one of favorite meals to allow the kids to pick and choose their preferred combination (no food fight needed). This honey mustard chicken harvest bowl combines crispy roasted vegetables with a sweet and tangy honey mustard marinated chicken (with a marinade that doubles as a sauce) and chewy farro for a delicious fall recipe that’s sure to become a family favorite.
Honey Mustard Chicken Harvest Bowls Serves 4
Ingredients:
Marinade/Sauce: 1 lb chicken breast (cubed) 1/4 cup whole grain mustard 1/4 cup mayonnaise (I like avocado oil) 2 tbsp apple cider vinegar 2 tbsp honey sea salt (pinch) 1 head broccoli (chopped into florets) 1 head cauliflower (chopped into florets) 2 sweet potatoes (peeled and sliced into half moons) 1/2 tsp cinnamon 1/2 tsp ground cumin sea salt (as needed) garlic powder (as needed) avocado oil (as needed)
To serve: 3/4 cup farro (dry- 2 cups cooked- use quinoa for GF)
To Prepare:
Whisk together all marinade/sauce ingredients. Set aside 1/4 cup for serving. Combine diced chicken with marinade in a bowl or plastic bag. Cover, place in fridge and marinate 1-4 hours.
Preheat oven to 400. Line two baking sheets with parchment. Drizzle sweet potato with oil and toss with cinnamon, cumin and a generous pinch of salt. Spread over one parchment-lined baking sheet.
Separately, drizzle cauliflower and broccoli with oil. Season generously with sea salt and garlic powder. Spread each over one half of remaining baking sheet.
Place both baking sheets in the oven. Roast for 20 minutes. Flip and roast another 5-15 minutes (if sweet potatoes are thin, they will be done in closer to 25 minutes; broccoli and cauliflower will be longer).
While vegetables are roasting, Cook farro (or quinoa) according to package directions and cook chicken. Drizzle avocado oil in a large saute pan and heat to medium-high. Place chicken pieces in pan and let cook 3-5 minutes per side until marinade is caramelized and chicken is cooked through (165F).
To serve, layer farro with chicken, sweet potatoes, cauliflower and broccoli and a drizzle of creamy honey mustard sauce.
2 sweet potatoes (peeled and sliced into half moons)
1/2 tsp cinnamon
1/2 tsp ground cumin
sea salt (as needed)
garlic powder (as needed)
avocado oil (as needed)
To serve:
3/4 cup farro (dry- 2 cups cooked- use quinoa for GF)
Instructions
Whisk together all marinade/sauce ingredients. Set aside 1/4 cup for serving. Combine diced chicken with marinade in a bowl or plastic bag. Cover, place in fridge and marinate 1-4 hours.
Preheat oven to 400. Line two baking sheets with parchment. Drizzle sweet potato with oil and toss with cinnamon, cumin and a generous pinch of salt. Spread over one parchment-lined baking sheet.
Separately, drizzle cauliflower and broccoli with oil. Season generously with sea salt and garlic powder. Spread each over one half of remaining baking sheet.
Place both baking sheets in the oven. Roast for 20 minutes. Flip and roast another 5-15 minutes (if sweet potatoes are thin, they will be done in closer to 25 minutes; broccoli and cauliflower will be longer).
While vegetables are roasting, Cook farro (or quinoa) according to package directions and cook chicken. Drizzle avocado oil in a large saute pan and heat to medium-high. Place chicken pieces in pan and let cook 3-5 minutes per side until marinade is caramelized and chicken is cooked through (165F).
To serve, layer farro with chicken, sweet potatoes, cauliflower and broccoli and a drizzle of creamy honey mustard sauce.
