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Honey Mustard Chicken Bowls with Asparagus Recipe

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4 from 60 reviews

Honey Mustard Chicken Bowls with Asparagus is a quick and flavorful dish featuring tender, pan-seared chicken breast chunks coated in a sweet and tangy honey mustard sauce, served alongside perfectly roasted asparagus and jasmine rice. This wholesome meal is perfect for a healthy weeknight dinner, combining fresh vegetables and lean protein with a delicious glaze that elevates simple ingredients into a satisfying bowl.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Vegetables

  • 1 pound asparagus spears, woody ends trimmed off
  • 4 garlic cloves, minced
  • 3 green onions, thinly sliced

Chicken and Sauce

  • 1 ½ pounds boneless, skinless chicken breasts, cut into chunks
  • ⅓ cup honey
  • 1 tablespoon dijon mustard
  • ¼ cup water

Seasonings and Oil

  • 2 tablespoons olive oil
  • Kosher salt and pepper, to taste
  • Garlic powder, to taste

For Serving

  • Jasmine rice, cooked as per package instructions

Instructions

  1. Preheat and Prepare Asparagus: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Spread the trimmed asparagus spears on the sheet and toss them with 1 tablespoon of olive oil. Season generously with kosher salt, pepper, and garlic powder. Roast the asparagus in the oven for 10 to 15 minutes until tender and slightly crispy, adjusting time for thinner spears.
  2. Brown the Chicken: While asparagus roasts, heat the remaining 1 tablespoon of olive oil in a large cast iron skillet over medium-high heat. Pat the chicken chunks dry with a paper towel to ensure even browning. Season the chicken all over with salt, pepper, and garlic powder. Add the chicken to the skillet and brown them for about 3 to 4 minutes on one side, then flip and cook an additional 3 to 4 minutes until well browned on all sides.
  3. Prepare Honey Mustard Sauce: In a small bowl, whisk together honey, dijon mustard, water, and minced garlic until combined and smooth, forming a sweet and tangy sauce.
  4. Simmer Chicken in Sauce: Pour the honey mustard sauce into the skillet with the browned chicken. Toss the chicken to coat evenly. Let the sauce bubble and simmer, stirring frequently, for 3 to 4 minutes, allowing the sauce to thicken and cling to the chicken pieces. Remove from heat and sprinkle the sliced green onions on top for fresh flavor.
  5. To Serve: Serve the honey mustard chicken over a bed of warm jasmine rice alongside the roasted asparagus spears for a wholesome, balanced, and vibrant meal.

Notes

  • Trim the woody ends of the asparagus thoroughly for the best texture.
  • Make sure to pat the chicken dry before browning to get a nice crust and prevent steaming.
  • Adjust garlic powder and seasoning to taste for a balanced flavor.
  • If asparagus spears are thin, reduce roasting time to prevent overcooking.
  • For a lower calorie option, reduce the amount of honey or use a sugar substitute.
  • Jasmine rice pairs perfectly but you can substitute with brown rice or quinoa for a healthier alternative.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Roasting and Frying
  • Cuisine: American

Find it online: https://allyumcooks.com/honey-mustard-chicken-bowls-with-asparagus-recipe/