Sweet Mustard Chicken Bowl (Print Version)
# Ingredients:
→ For the Dressing & Marinade
01 -
⅓ cup natural honey
02 -
3 tablespoons extra virgin olive oil
03 -
3 tablespoons chunky grain mustard
04 -
2 tablespoons tangy apple cider vinegar
05 -
½ teaspoon dried garlic powder
06 -
½ teaspoon dried onion powder
07 -
½ teaspoon regular salt
08 -
½ teaspoon ground black pepper
→ For the Salad
09 -
1 pound tender chicken breasts or thighs, no skin or bones
10 -
2 hearts of romaine, cut into easy-to-eat chunks
11 -
1 cup small tomatoes, split down the middle
12 -
1 large soft avocado, cut into strips
13 -
¼ cup red onions, sliced super thin
14 -
6 large fresh eggs
# Instructions:
01 -
Grab a bowl and stir the honey, olive oil, chunky mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper until smooth. Split it into two equal parts - one for coating your raw chicken and one for topping your finished salad (keep this part away from any raw meat juices).
02 -
Put your chicken in a flat dish and pour half the honey-mustard mix over it. Flip the pieces around with tongs until they're fully covered. Let them sit for at least 15 minutes if you're in a hurry, or stick them in the fridge (covered up) for up to 8 hours if you want more flavor.
03 -
Fill a pot with two inches of water and bring it to a bubble. Once it's boiling, gently drop the eggs in with a slotted spoon. Turn the heat down so it's just simmering and set your timer for 6 minutes exactly. While waiting, fill a big bowl with cold water and lots of ice. When time's up, move the eggs straight to the ice bath and leave them there for 10 minutes before you peel them.
04 -
Warm up a non-stick pan or countertop grill to medium-high and give it a quick spray. Take the chicken out (throw away what's left of the marinade) and cook bigger pieces for 6-8 minutes on each side or smaller ones for 4-6 minutes each side. Your chicken is done when it hits 165°F inside. Let it rest for 5-7 minutes before cutting so it stays juicy.
05 -
Spread your romaine on a big plate or individual dishes. Add your sliced chicken, tomato halves, avocado, and those thin red onion slices on top. Crack open your peeled eggs, cut them in half and place them around the edges. Drizzle that saved honey mustard mix over everything or let folks add their own.
# Notes:
01 -
This smart dish uses the same tasty honey-mustard blend both to flavor the chicken and dress the greens.
02 -
You can make the chicken and eggs up to 3 days ahead and keep them in the fridge if you want to save time.
03 -
Six-minute eggs give you that runny but not too runny yolk that makes the whole salad extra rich.