Honey Mustard Pretzel Chicken Bowls

Bowl of honey mustard chicken with pretzel breading, rice, cucumbers, and corn.

Honey Mustard Pretzel Chicken Bowls

Crispy, crunchy, and drizzled with the best sauce, these Honey Mustard Pretzel Chicken Bowls have been a total game-changer for easy, healthy dinners! As a busy mom of three, I’m always looking for quick and easy ways to make dinner both healthy and delicious. This recipe is high in protein, full of texture, and so fun to eat! Whether you’re making it for a weeknight dinner or meal prepping for the week, you'll love these easy bowls.

Course Dinner

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings Bowls

Calories 605kcal

Author Christine McMichael

Equipment

Baking Sheet

Ingredients

Honey Mustard Sauce

2 Tablespoons dijon mustard
1/2 Tablespoon olive oil
3 Tablespoons Greek yogurt
1/4 cup honey
1/2 Tablespoon apple cider vinegar
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground turmeric optional, for color

Chicken

1 large egg
1 1/2 pounds boneless chicken breasts cubed
2 Tablespoons tapioca starch
1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup finely crushed pretzels
light spray avocado oil

Bowls

1 cup sliced cucumbers
2 Tablespoons apple cider vinegar
1/4 teaspoon salt
1 cup corn frozen or canned
2 cups cooked rice
2 cups halved cherry tomatoes halved
1 medium avocado optional

Instructions

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper (or oil a non-stick pan).
Whisk the honey mustard sauce ingredients together in a large bowl.
Set aside about 1/2 of the sauce.
For the other 1/2 in the large bowl, whisk in the egg.
Cube the chicken into small bite-sized pieces, then add it to the egg honey mustard sauce mixture.
Coat the chicken evenly, then let it marinate for a few minutes.
Mix the tapioca starch, garlic, salt, pepper, and crushed pretzels in a large bowl.
Add the marinated chicken to the pretzel mixture and toss it to coat evenly.
Spread the chicken bites on the baking sheet.
Lightly spray the tops of the chicken bites with avocado oil.
Bake for 25-30 minutes, flipping halfway.
Meanwhile, lightly pickle the cucumbers by combining the sliced cucumbers, vinegar, and salt in a bowl and mix. Set aside.
Sauté the corn on a skillet for a couple of minutes.
Assemble the bowls: warm the cooked rice and divide between the 4 bowls, add the crispy chicken bites, corn, pickled cucumbers, cherry tomatoes, and fresh avocado slices.
Drizzle with the set aside extra honey mustard sauce and enjoy!

Video

Notes

You can dip each chicken bite into the dry pretzel seasoning one at a time for even breading, or you can toss them all in and mix. While the breading isn't as "perfect" on each chicken bite with this method, it definitely saves time!
Nutrition has been calculated without the optional fresh avocado slices.

Nutrition