Honey Mustard Chicken and Roasted Vegetable Bowls
Ingredients:
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/2 cup honey
1/4 cup Dijon mustard
2 tbsp apple cider vinegar
1 tbsp soy sauce
1 medium red onion, cut into wedges
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 zucchini, chopped
1 cup broccoli florets
1 cup Brussels sprouts, halved
1 tbsp dried thyme
1/2 tsp garlic powder
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss the red onion, red bell pepper, yellow bell pepper, zucchini, broccoli, and Brussels sprouts with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp dried thyme. Spread the vegetables in a single layer on a large baking sheet.
3. Roast for 20-25 minutes, or until the vegetables are tender and slightly charred.
4. While the vegetables are roasting, prepare the honey mustard chicken. In a medium bowl, whisk together the honey, Dijon mustard, apple cider vinegar, soy sauce, 1/2 tsp salt, and 1/4 tsp black pepper.
5. Add the chicken cubes to the bowl and toss to coat evenly.
6. Heat the remaining olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side, or until cooked through and browned.
7. To assemble the bowls, divide the roasted vegetables among four bowls. Top each bowl with an equal amount of honey mustard chicken.
8. Serve immediately.
Notes:
You can adjust the amount of honey and mustard to your liking.
Feel free to add other vegetables to the bowl, such as carrots, sweet potatoes, or asparagus.
Leftovers can be stored in the refrigerator for up to 3 days.