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Honey Mustard Pretzel Chicken Bowls Recipe

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4.2 from 10 reviews

These Honey Mustard Pretzel Chicken Bowls combine crispy, tender chicken bites coated in a flavorful honey mustard and pretzel crust with fresh pickled cucumbers, sautéed corn, cherry tomatoes, creamy avocado, and warm rice for a wholesome, satisfying meal perfect for lunch or dinner.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

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 Coating & Chicken

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

Cucumber Pickle

  • 1 cup sliced cucumbers
  • 2 Tablespoons apple cider vinegar
  • 1/4 teaspoon salt

Vegetables & Sides

  • 1 cup corn (frozen or canned)
  • 2 cups cooked rice
  • 2 cups cherry tomatoes, halved
  • 1 medium avocado, sliced (optional)

Instructions

  1. Preheat Oven & Prepare Pan: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly oil a non-stick pan to ensure the chicken doesn’t stick as it bakes.
  2. Whisk Honey Mustard Sauce: In a large bowl, combine dijon mustard, olive oil, Greek yogurt, honey, apple cider vinegar, minced garlic, salt, and turmeric. Whisk until smooth and well blended.
  3. Set Half Sauce Aside: Reserve about half of this honey mustard sauce for drizzling later when assembling the bowls.
  4. Add Egg to Remaining Sauce: To the remaining half of the sauce in the bowl, whisk in the large egg thoroughly to create the chicken marinade.
  5. Prepare Chicken: Cut the boneless chicken breasts into small bite-sized cubes and add them to the egg and honey mustard sauce mixture, stirring to coat the chicken evenly. Let it marinate for a few minutes to absorb the flavors.
  6. Mix Dry Coating: In another large bowl, combine tapioca starch, garlic powder, salt, pepper, and finely crushed pretzels. Stir well to mix all dry ingredients thoroughly.
  7. Coat Chicken in Pretzel Mixture: Transfer the marinated chicken pieces into the pretzel mixture and toss until each piece is evenly coated with the crunchy crust.
  8. Arrange on Baking Sheet: Spread the coated chicken bites evenly across the prepared baking sheet in a single layer to ensure even cooking and crispiness.
  9. Spray with Avocado Oil: Lightly spray the tops of the chicken pieces with avocado oil to help them crisp beautifully during baking.
  10. Bake Chicken: Bake in the preheated oven for 25 to 30 minutes, flipping the chicken pieces halfway through to ensure an even golden crust on all sides.
  11. Pickle Cucumbers: While the chicken bakes, combine sliced cucumbers, apple cider vinegar, and salt in a bowl. Toss to lightly pickle the cucumbers and set aside to develop flavor.
  12. Sauté Corn: Heat a skillet over medium heat and sauté the corn for a few minutes until warmed through and slightly caramelized for enhanced sweetness.
  13. Assemble Bowls: Warm the cooked rice and divide it evenly among four bowls. To each bowl, add the crispy honey mustard pretzel chicken bites, sautéed corn, pickled cucumbers, halved cherry tomatoes, and sliced avocado if using.
  14. Drizzle Honey Mustard & Serve: Finish each bowl by drizzling with the reserved honey mustard sauce. Serve immediately and enjoy this vibrant and flavorful meal.

Notes

  • You can substitute tapioca starch with cornstarch if unavailable.
  • Use gluten-free pretzels to make this recipe gluten-free.
  • The turmeric is optional but adds a nice color and subtle earthy flavor.
  • Marinate the chicken for at least 10 minutes if you have extra time for more flavor.
  • Avocado is optional but adds creaminess and healthy fats.
  • Leftover honey mustard sauce can be stored in the fridge for up to 3 days.

Find it online: https://allcookedup.com/honey-mustard-pretzel-chicken-bowls-recipe/