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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.

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

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Season the chicken breasts with salt, pepper, and garlic powder.
  3. Set up a breading station with flour in one bowl, beaten eggs in another, and crushed pretzels in a third.
  4. Dredge each chicken breast in flour, dip into the eggs, and press firmly into the crushed pretzels until fully coated.
  5. 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).
  6. While the chicken bakes, whisk together Dijon mustard, honey, mayonnaise or Greek yogurt, and apple cider vinegar to make the sauce.
  7. Let the chicken rest for a few minutes, then slice into strips.
  8. Divide rice or quinoa among bowls and top with lettuce, carrots, tomatoes, and avocado.
  9. Add sliced pretzel chicken and drizzle generously with honey mustard sauce before serving.

Notes

  • Air fry at 375°F (190°C) for 15–18 minutes, flipping halfway through.
  • Press pretzels firmly onto chicken to help the coating stick.
  • Swap rice for farro or cauliflower rice for variation.
  • Add cucumbers, red cabbage, roasted corn, or shredded cheese for extra texture.
  • Store chicken separately from fresh toppings for up to 3 days.
  • Freeze cooked chicken for up to 2 months and reheat in the oven for crispiness.

Nutrition

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