You know those days when you want something that’s both good for you and satisfying? That’s exactly how I felt when I came up with this honey mustard chicken quinoa bowl. I love how the sweetness of honey plays with the tang of mustard, and when you add it to chicken and quinoa, it just works.
I started making these bowls for my weekday lunches, and now they’re on regular rotation at our house. The best part? You can prep most of it ahead of time. I’ll cook a big batch of quinoa on Sunday, grill some chicken, and keep my honey mustard dressing in a jar. When lunchtime rolls around, I just throw it all together with whatever veggies I have in the fridge.
If you’re trying to eat better but don’t want to give up flavor, this bowl hits all the right notes. It’s filling enough to keep you going through the afternoon, but won’t leave you feeling like you need a nap afterward. Trust me, your lunch break is about to get a whole lot better.
Why You’ll Love This Honey Mustard Chicken Bowl
- Protein-packed and nutritious – With lean chicken breast and protein-rich quinoa, this bowl delivers a filling meal that’s loaded with nutrients and keeps you satisfied for hours.
- Perfect meal prep option – You can make all components ahead of time and assemble them throughout the week for quick, healthy lunches or dinners.
- Sweet and savory balance – The honey mustard chicken pairs perfectly with the tropical fruit salsa, while the quinoa base soaks up all those delicious flavors.
- Fresh and healthy ingredients – From the fresh mango-grapefruit salsa to the wholesome quinoa and lean chicken, every ingredient contributes to a nutritious, colorful meal.
- Customizable – You can easily adjust the heat level with the jalapeño, swap fruits in the salsa, or add extra toppings to make it your own.
What Kind of Quinoa Should I Use?
You’ll find three main types of quinoa at most grocery stores: white, red, and black – and any of them will work great in this bowl recipe. White quinoa tends to have the mildest flavor and softest texture, making it a favorite for many home cooks. Red and black quinoa keep their shape a bit better after cooking and have a slightly nuttier taste, which could add an interesting twist to this dish. Before cooking any type of quinoa, remember to rinse it well in a fine-mesh strainer to remove the natural coating called saponin, which can make your quinoa taste bitter. If you’re new to cooking quinoa, white quinoa is your best bet since it’s the most forgiving and cooks up the fluffiest.
Options for Substitutions
This bowl recipe is super adaptable – here are some easy swaps you can try:
- Quinoa: You can swap quinoa with brown rice, couscous, or cauliflower rice. Just remember to adjust cooking liquid and time according to package instructions.
- Chicken breasts: Feel free to use chicken thighs instead, or make it vegetarian with firm tofu or chickpeas. If using tofu, press it first and cut into cubes.
- Yellow mustard: Dijon mustard works great here too, or whole grain mustard for extra texture. Use the same amount.
- Mango and grapefruit: The salsa is flexible – try pineapple, orange, or peach instead of mango. For grapefruit, oranges make a good substitute. Just keep the proportions similar.
- Maple syrup: Honey works just as well in the salsa – use the same amount.
- Jalapeno: Serrano pepper or a pinch of red pepper flakes can replace jalapeno. If you’re not into heat, just leave it out.
- Cilantro: Not a cilantro fan? Use fresh parsley or mint instead. Or skip the herbs altogether.
Watch Out for These Mistakes While Cooking
The biggest challenge when cooking quinoa is using too much liquid, which can leave you with mushy grains – stick to a 1:1.25 ratio of quinoa to liquid for perfectly fluffy results. When it comes to the chicken, cutting the pieces too large or unevenly will lead to inconsistent cooking times, so aim for uniform 1/2-inch pieces to ensure everything cooks at the same rate. Another common mistake is rushing to combine all components while they’re still hot – letting the quinoa and chicken cool slightly prevents the fresh mango-grapefruit salsa from becoming warm and losing its crisp texture. For the best flavor development, marinate the chicken in the honey-mustard mixture for at least 15 minutes (or up to 4 hours in the fridge), and remember to taste and adjust the seasoning of your salsa before assembling the bowls.
What to Serve With Honey Mustard Chicken Quinoa Bowls?
These colorful quinoa bowls are pretty much a complete meal on their own, but there are some tasty sides that can make them even better! A simple cucumber and tomato salad would add a fresh crunch, while roasted broccoli or Brussels sprouts can bring extra nutrients and flavor to the table. If you’re looking to bulk up the meal, try adding some warm pita bread on the side – it’s perfect for scooping up any extra honey mustard sauce. For a refreshing drink pairing, serve these bowls with cucumber-infused water or an iced green tea to complement the sweet and tangy flavors of the dish.
Storage Instructions
Keep Fresh: This honey mustard chicken quinoa bowl is perfect for meal prep! Place it in airtight containers and keep in the fridge for up to 4 days. I recommend storing the salsa and avocado separately from the chicken and quinoa to keep everything fresh and prevent the fruits from getting mushy.
Meal Prep: You can prep components ahead of time to make assembly quick and easy. Cook the quinoa and chicken up to 3 days in advance, and make the salsa the day before. Just wait to slice the avocado until you’re ready to eat – nobody likes brown avocado!
Pack: When packing for lunch, layer the quinoa at the bottom, followed by the chicken, and keep the salsa and avocado in separate containers. This way, everything stays fresh and at the right temperature until you’re ready to mix it all together and enjoy.
| Preparation Time | 30-40 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 45-60 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2300-2500
- Protein: 150-160 g
- Fat: 100-110 g
- Carbohydrates: 250-270 g
Ingredients
- Honey-mustard chicken:
- 3 tablespoons of olive oil
- 1/4 cup yellow mustard
- 1/4 cup honey
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon mixed italian herbs
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 pounds chicken breasts, cut into 1/2-inch pieces
- Quinoa:
- 2 1/2 cups chicken stock
- 2 cups raw quinoa
- Salsa:
- 1 ripe mango, peeled and cut into cubes
- 1 medium grapefruit, peeled and chopped
- 1/4 cup diced red onion
- 1 small jalapeno, seeds removed and finely chopped
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 2 tablespoons chopped fresh cilantro
- Salt and pepper as needed
- Sliced avocado for topping
Step 1: Marinate the Chicken
In a small bowl, whisk together oil, mustard, honey, vinegar, and seasonings until smooth.
Place the diced chicken in a large bowl and pour the prepared marinade over the top.
Cover and refrigerate the chicken mixture for 30 minutes to allow the flavors to meld.
Step 2: Cook the Chicken
After marinating, remove the chicken from the refrigerator.
Heat a nonstick skillet over medium-high heat.
Add the chicken mixture to the skillet and sauté for 7-10 minutes until the chicken is browned and cooked through.
Remove from heat and keep the chicken warm.
Step 3: Cook the Quinoa
In a medium pot over medium-high heat, bring the broth to a boil.
Stir in the quinoa, then reduce the heat to low.
Cover the pot and let the quinoa simmer until cooked and fluffy, about 10 minutes.
Once done, remove from heat and keep warm.
Step 4: Prepare the Salsa
In a small bowl, combine all the salsa ingredients until they are well mixed.
Adjust the seasoning as desired.
Step 5: Assemble the Quinoa Bowls
Divide the warm sautéed chicken, cooked quinoa, and prepared salsa evenly between 4 serving bowls.
If desired, top each bowl with sliced avocado for added creaminess and flavor.
Serve immediately for a delicious and satisfying meal.
