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Overhead shot of a Honey Mustard Chicken Buddha Bowl with quinoa and fresh vegetables.

Honey Mustard Chicken Buddha Bowl

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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 2
Course: Dinner, Lunch, Main Course
Cuisine: Mediterranean
Calories: 545
Ingredients Method Notes

Ingredients
  

  • 1 lb Chicken Breast cubed
  • 3 tbsp Dijon Mustard
  • 2 tbsp Honey
  • 2 tbsp Extra Virgin Olive Oil
  • 2 cloves Garlic minced
  • 2 cups Quinoa cooked
  • 2 cups Mixed Greens
  • 1 cup Cherry Tomatoes halved
  • 1 Cucumber sliced
  • 1 Avocado sliced

Method
 

  1. Whisk: In a small bowl, mix mustard, honey, olive oil, and garlic.
  2. Marinate: Toss chicken cubes in 3/4 of the mixture.
  3. Sauté: Cook chicken in a skillet over medium-high heat until golden and cooked through (8 mins).
  4. Base: Divide greens and quinoa into two bowls.
  5. Assemble: Arrange tomatoes, cucumber, avocado, and cooked chicken on top.
  6. Drizzle: Use the remaining marinade as a dressing. Serve immediately.

Notes

  • Grain Temperature: For the best texture, use room temperature or warm grains. If using chilled leftovers, microwave them for 30 seconds before assembling to keep the bowl from feeling too cold.
  • Chicken Sizing: Cut chicken into uniform 1-inch cubes. This ensures they all finish cooking at the same time and stay juicy without drying out.
  • The "Massaged" Kale Hack: If using kale instead of mixed greens, rub the leaves with a tiny bit of olive oil and salt for 30 seconds. This breaks down the fiber, making it much easier to chew and digest.
  • Acid Balance: If the dressing feels too sweet, add a squeeze of fresh lemon juice. The acidity cuts through the honey and brightens the Mediterranean flavors.
  • Storage: If meal prepping, pat the cucumbers dry with a paper towel before packing. This prevents excess moisture from pooling at the bottom of your container.
  • Sodium Control: Use low-sodium Dijon mustard if you are monitoring your salt intake; the honey and garlic provide plenty of flavor on their own.