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

Honey Mustard Pretzel Chicken Bowls Cozy Ultimate Dinner

These Honey Mustard Pretzel Chicken Bowls are the perfect easy dinner for busy weeknights or family meals. Featuring crunchy pretzel crusted chicken paired with a tangy honey mustard sauce, this recipe delivers a delightful mix of flavors and textures that's both healthy and satisfying. Enjoy a protein-packed bowl that's fun to make and even better to eat!
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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 or a light coating of oil.
  2. Combine all the honey mustard sauce ingredients in a big bowl and stir until smooth.
  3. Reserve half of this sauce for later use.
  4. To the remaining sauce in the bowl, whisk in the egg thoroughly.
  5. Cut the chicken into bite-sized pieces and stir them into the egg and sauce mixture until well coated.
  6. Allow the chicken to sit a few minutes to absorb the flavors.
  7. In another bowl, mix together tapioca starch, garlic powder, salt, pepper, and crushed pretzels.
  8. Toss the marinated chicken pieces in the pretzel coating until covered evenly.
  9. Arrange the coated chicken pieces on the baking sheet in a single layer.
  10. Spritz the chicken lightly with avocado oil spray.
  11. Cook in the oven for 25 to 30 minutes, turning them over halfway through baking.
  12. While the chicken cooks, prepare quick pickled cucumbers by mixing sliced cucumbers, apple cider vinegar, and salt in a bowl; set aside.
  13. Lightly cook the corn in a skillet for a couple of minutes until heated.
  14. Warm the cooked rice, then distribute it evenly into four serving bowls.
  15. Top each bowl with the crispy pretzel chicken, sautéed corn, pickled cucumbers, halved cherry tomatoes, and optional avocado slices.
  16. Drizzle the reserved honey mustard sauce over each bowl and serve warm.

Notes

  • For quicker breading, you can toss the chicken pieces in the pretzel mixture all at once instead of individually dipping, saving time with slightly less uniform coating. Nutrition info excludes avocado slices.