Description
A quick and flavorful weeknight meal featuring tender air fryer chicken coated in a sweet and tangy honey mustard sauce, served over quinoa with roasted vegetables. Easy to make and customizable.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and freshly ground black pepper to taste
- For the Honey Mustard Sauce:
- 1/4 cup Dijon mustard
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce (optional, for added depth)
- For the Bowl Components:
- 2 cups cooked quinoa or rice (brown rice or jasmine rice work well)
- 1 head of broccoli, cut into florets
- 1 red bell pepper, seeded and chopped into 1-inch pieces
- 1/2 red onion, thinly sliced
- 1/4 cup chopped fresh parsley, for garnish
- Optional additions: cherry tomatoes, sliced avocado, toasted sesame seeds
Instructions
- 1. Prep the Chicken: In a medium bowl, toss the chicken pieces with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated.
- 2. Prepare the Honey Mustard Sauce: While the chicken is being seasoned, whisk together the Dijon mustard, honey, apple cider vinegar, and Worcestershire sauce (if using) in a small bowl. Taste and adjust the sweetness or tanginess to your preference.
- 3. Season the Vegetables: In a separate bowl, toss the broccoli florets, chopped red bell pepper, and sliced red onion with a drizzle of olive oil, salt, and pepper.
- 4. Arrange in Air Fryer Basket: Preheat your air fryer to 400°F (200°C). Arrange the seasoned chicken pieces in a single layer in the air fryer basket. Avoid overcrowding.
- 5. Air Fry the Chicken: Cook the chicken for 8-10 minutes, or until it’s cooked through and golden-brown. Flip the chicken halfway through.
- 6. Air Fry the Vegetables: If air frying separately, cook vegetables for 10-12 minutes, shaking the basket halfway through, until tender-crisp.
- 7. Combine and Sauce: Place cooked chicken in a bowl, pour about half of the sauce over it, and toss to coat. Reserve the remaining sauce.
- 8. Assemble the Bowls: Divide cooked quinoa or rice among bowls. Top with honey mustard chicken, air-fried vegetables, and red onion. Drizzle with remaining sauce and garnish with parsley.
Notes
Storage: Store cooled leftovers in airtight containers in the refrigerator for 3-4 days. Reheat chicken in air fryer at 350°F (175°C) for 3-5 minutes for best results. Reheat vegetables and grains separately. Serve reheated bowls with extra sauce and desired garnishes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Air Fryer
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 500mg
- Fat: 18g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 35g