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HONEY MUSTARD PRETZEL CHICKEN BOWLS centered hero view, clean and uncluttered
Thomas Baker

Honey Mustard Pretzel Chicken Bowls Cozy Simple Meal

These Honey Mustard Pretzel Chicken Bowls are perfect for an easy dinner that comes together quickly and satisfies the whole family. Featuring pretzel crusted chicken baked on a sheet pan, these bowls combine crunchy texture with a delicious honey mustard sauce. Ideal for a weeknight dinner or family dinner, this meal brings flavor and convenience in one bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 Bowls
Calories: 605
Ingredients Method Notes

Ingredients
  

  • 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)
  • 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
  • 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)

Method
 

  1. Heat your oven to 375°F and prepare a baking sheet with parchment paper or oil it well.
  2. Combine the dijon mustard, olive oil, Greek yogurt, honey, apple cider vinegar, minced garlic, salt, and turmeric in a large mixing bowl and whisk until smooth.
  3. Reserve about half of this honey mustard sauce in a separate container for later use.
  4. To the remaining sauce in the bowl, beat in the egg thoroughly.
  5. Cut the chicken breasts into bite-sized chunks and stir them into the egg and honey mustard mixture to coat; let this marinate briefly.
  6. In another bowl, mix together tapioca starch, garlic powder, salt, pepper, and crushed pretzels.
  7. Add the marinated chicken pieces to the pretzel coating mix and toss gently until all pieces are well covered.
  8. Arrange the coated chicken bites on the prepared baking sheet in a single layer and lightly spray the tops with avocado oil.
  9. Bake the chicken for 25 to 30 minutes, turning halfway through to ensure even crispiness.
  10. While the chicken cooks, prepare the quick-pickled cucumbers by combining sliced cucumbers, apple cider vinegar, and salt in a bowl and stirring well; set aside.
  11. Lightly sauté the corn in a skillet for a few minutes until warmed through.
  12. Warm the cooked rice and divide it into four serving bowls.
  13. Layer each bowl with the crispy chicken, sautéed corn, pickled cucumbers, halved cherry tomatoes, and optional slices of fresh avocado.
  14. Finish by drizzling the reserved honey mustard sauce over each bowl and serve immediately.

Notes

  • For quicker prep, you can toss the chicken directly in the pretzel mixture instead of dipping each piece individually, though the breading may be less uniform. Nutrition info excludes the optional avocado.