Name: Honey Mustard Pretzel Chicken Bowls
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 2 large boneless, skinless chicken breasts; 1 1/2 cups crushed pretzels; 1/2 cup all-purpose flour; 2 large eggs, beaten; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; 1 tablespoon olive oil; For the honey mustard sauce:; 1/4 cup Dijon mustard; 2 tablespoons honey; 1 tablespoon mayonnaise or Greek yogurt; 1 teaspoon apple cider vinegar; For the bowls:; 2 cups cooked rice or quinoa; 1 cup shredded lettuce or mixed greens; 1/2 cup shredded carrots; 1/2 cup cherry tomatoes, halved; 1 avocado, sliced

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I love making these Honey Mustard Pretzel Chicken Bowls when I want a meal that’s both crunchy and satisfying. The chicken is coated in crushed pretzels for a crispy texture, then paired with a sweet and tangy honey mustard sauce. I enjoy building these bowls with fresh vegetables and grains, which makes them colorful, hearty, and perfect for lunch or dinner.

Why You’ll Love This Recipe

I love how the pretzel coating gives the chicken an irresistible crunch without deep frying. I get a delicious contrast between the savory crust and the sweet, tangy honey mustard drizzle. I also appreciate how customizable these bowls are. I can mix and match grains, greens, and toppings depending on what I have on hand. It’s a balanced meal that feels fun and flavorful every time I make it. Honey Mustard Pretzel Chicken Bowls

ingredients

2 large boneless, skinless chicken breasts
1 1/2 cups crushed pretzels
1/2 cup all-purpose flour
2 large eggs
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 tablespoon olive oil

For the honey mustard sauce:

1/4 cup Dijon mustard
2 tablespoons honey
1 tablespoon mayonnaise or Greek yogurt
1 teaspoon apple cider vinegar

For the bowls:

2 cups cooked rice or quinoa
1 cup shredded lettuce or mixed greens
1/2 cup shredded carrots
1/2 cup cherry tomatoes, halved
1 avocado, sliced

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
I season the chicken breasts with salt, pepper, and garlic powder.
I set up a breading station with flour in one bowl, beaten eggs in another, and crushed pretzels in a third.
I dredge each piece of chicken in flour, dip it into the eggs, and press it into the crushed pretzels until fully coated.
I place the coated chicken on the baking sheet, drizzle lightly with olive oil, and bake for about 20–25 minutes until golden and cooked through.
While the chicken bakes, I whisk together the Dijon mustard, honey, mayonnaise or Greek yogurt, and apple cider vinegar to make the sauce.
I let the chicken rest for a few minutes after baking, then slice it into strips.
To assemble the bowls, I divide the rice or quinoa among serving bowls and top with lettuce, carrots, tomatoes, and avocado.
I place the sliced pretzel chicken on top and drizzle generously with honey mustard sauce before serving.

Servings and timing

I usually get about 4 servings from this recipe.

Preparation time: 20 minutes
Cooking time: 25 minutes
Total time: about 45 minutes

Variations

I sometimes swap rice for farro or cauliflower rice for a lighter option. If I want extra crunch, I add sliced cucumbers or red cabbage. I also like adding a sprinkle of shredded cheese or a handful of roasted corn. For a spicier twist, I stir a little hot sauce into the honey mustard dressing.

storage/reheating

I store the chicken separately from the fresh toppings in airtight containers in the refrigerator for up to 3 days. When reheating, I warm the chicken in the oven or air fryer to help keep the crust crispy. I assemble the bowls fresh so the vegetables stay crisp and vibrant. Honey Mustard Pretzel Chicken Bowls

FAQs

Can I air fry the pretzel chicken?

I can cook it in the air fryer at 375°F (190°C) for about 15–18 minutes, flipping halfway through, until fully cooked and crispy.

What type of pretzels work best?

I prefer using salted mini pretzels or pretzel twists because they crush easily and create a great coating.

Can I make this recipe ahead of time?

I often prepare the chicken and sauce in advance, then store them separately and assemble the bowls when I’m ready to eat.

How do I keep the coating from falling off?

I press the pretzels firmly onto the chicken and make sure each piece is fully coated in flour and egg before adding the pretzels.

Is this recipe freezer-friendly?

I can freeze the cooked pretzel chicken for up to 2 months. I reheat it in the oven so the coating crisps back up before serving.

Conclusion

I find these Honey Mustard Pretzel Chicken Bowls to be a fun and flavorful way to enjoy a balanced meal. The crunchy chicken, creamy honey mustard sauce, and fresh bowl ingredients come together beautifully. I love how customizable and satisfying this recipe is, and it’s one I enjoy making again and again.

Honey Mustard Pretzel Chicken Bowls

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Crispy oven-baked pretzel-crusted chicken drizzled with sweet and tangy honey mustard sauce, served over hearty grains and fresh vegetables. These colorful bowls are crunchy, satisfying, and perfect for a balanced lunch or dinner.

Author: Lizaa
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Main Course
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredients

2 large boneless, skinless chicken breasts
1 1/2 cups crushed pretzels
1/2 cup all-purpose flour
2 large eggs, beaten
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 tablespoon olive oil
For the honey mustard sauce:
1/4 cup Dijon mustard
2 tablespoons honey
1 tablespoon mayonnaise or Greek yogurt
1 teaspoon apple cider vinegar
For the bowls:
2 cups cooked rice or quinoa
1 cup shredded lettuce or mixed greens
1/2 cup shredded carrots
1/2 cup cherry tomatoes, halved
1 avocado, sliced

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Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Season the chicken breasts with salt, pepper, and garlic powder.
Set up a breading station with flour in one bowl, beaten eggs in another, and crushed pretzels in a third.
Dredge each chicken breast in flour, dip into the eggs, and press firmly into the crushed pretzels until fully coated.
Place coated chicken on the baking sheet, drizzle lightly with olive oil, and bake for 20–25 minutes until golden and cooked through (internal temperature 165°F/74°C).
While the chicken bakes, whisk together Dijon mustard, honey, mayonnaise or Greek yogurt, and apple cider vinegar to make the sauce.
Let the chicken rest for a few minutes, then slice into strips.
Divide rice or quinoa among bowls and top with lettuce, carrots, tomatoes, and avocado.
Add sliced pretzel chicken and drizzle generously with honey mustard sauce before serving.