Honey Mustard Chicken Bowls with Asparagus
Honey mustard chicken bowls are ridiculously delicious. Served with roasted asparagus and jasmine rice, these are super easy to make, super satisfying and make for a great meal-prep dish.
Ingredients
- 1 pound asparagus spears, woody ends trimmed off
- 2 tablespoons olive oil
- kosher salt and pepper
- garlic powder
- 1 ½ pounds boneless, skinless chicken breasts, cut into chunks
- ⅓ cup honey
- 1 tablespoon dijon mustard
- 1/4 cup water
- 4 garlic cloves, minced
- 3 green onions, thinly sliced
- jasmine rice, for serving
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Place the asparagus on the sheet. Toss with 1 tablespoon of the olive oil. Season all over with salt and pepper and garlic powder. Place in the oven to roast for 10 to 15 minutes (or even shorter, if you are using very thin asparagus).
- Heat the remaining tablespoon of olive oil in a large cast iron skillet. Pat the chicken dry with a paper towel. Season all over with the salt, pepper and garlic powder.
- Add the chicken to the skillet and brown on all sides, cooking for 3 to 4 minutes before flipping and cooking for 3 to 4 minutes more.
- Whisk together the honey, mustard, water and garlic.
- Once the chicken is browned, pour the honey mixture into the pan. Toss well. Let it bubble and simmer, toss the chicken often, cooking for 3 to 4 minutes - until the sauce has thickened and coats all the chicken. Top with the sliced green onions.
- Serve the chicken over rice with the asparagus.
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!