Best Air Fryer Honey Dijon Mustard Chicken Rice Bowl
And easy-to-make spicy and herbed seasoned air-fried chicken breast with beets, carrots, sweet potato, and onion served with a shaved brussel sprout salad with almonds and cranberries in a honey dijon vinaigrette on brown basmati rice and drizzled with a tahini garlic dressing.
Servings 4
Calories: 672.63kcal
Ingredients
Rice
- 2 cups cooked basmati rice
Salad and Dressing
- ¼ cup honey
- ¼ cup whole-grain Dijon mustard
- 1 ¼ teaspoon ground black pepper
- 2 teaspoon kosher salt
- 3 tablespoons apple cider vinegar
- 2 lemons juiced
- 3 cups shaved Brussels sprouts
- ½ cup sliced almonds
- ½ cup dried cranberries
- ¼ cup avocado oil
- 3 garlic cloves
- ¼ cup parsley leaves
- 2 tablespoon water
- 3 tablespoons tahini paste
Chicken and Vegetables
- 1 ½ tablespoon Cajun Seasoning
- 1 ½ teaspoons Italian herb seasoning
- 2 large boneless skinless chicken breasts Butterflied (halved lengthwise)
- 1 medium sweet potato medium diced
- 1 medium red bell pepper large dice
- 1 medium beet sliced thin half-moons
- 1 small yellow onion medium diced
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Note: The ingredients' amounts were combined for a readable ingredient list. But don't worry; the simple-to-follow instructions will give you the necessary quantities.
- Make the Rice: Before starting this recipe, make sure to have your rice cooked or started. While the rice cooks, begin the honey mustard base.
- Make the Honey Mustard Base: In a medium mixing bowl, whisk together the honey, mustard, ground black pepper, and salt. Then, divide the honey mustard base into 2 mixing bowls.
- Make the Shaved Brussels Sprouts Salad: In one of the bowls, whisk together the apple cider vinegar and half of the lemon juice while drizzling in ⅓ of the avocado oil. Then, combine the Brussels sprouts, sliced almonds, and dried cranberries well, cover them, and chill them in the fridge.
- Make the Tahini Lemon Garlic Dressing: In the food processor, blend the garlic, parsley leaves, water, remaining lemon juice, tahini paste, and half of the remaining honey mustard base from the second bowl, drizzle in a quarter of the remaining avocado oil while blending. Then chill the Dressing in the fridge.
- Set the Air Fryer: Preheat the air fryer to 350 degrees Fahrenheit and 20 minutes for the cooking time. Air fryers may vary in temperature and size; set the timer between 20-25 minutes. A 6-quart fryer can hold four servings of this recipe.
- Prepare the Chicken and Vegetables: In the bowl with the remaining honey mustard base, combine it with the Cajun seasoning, Italian herb seasoning, and remaining oil. Then mix in the chicken, sweet potato, red bell pepper, beets, and onions.
- Cook the Chicken and Vegetables: Pour the vegetables only into the air fryer basket, spreading them out evenly, and cook for 10 minutes. Then, lay the chicken on top of the vegetables and cook for the remaining 10 minutes or until the vegetables are tender and the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Prepare the Chicken: Allow the chicken to rest on a cutting board for 5 minutes before cutting to allow the juices to redistribute. Then, chop it into large chunks.
- Assemble the Rice Bowl: The following should be divided per serving. Add and spread the rice to the bottom of the bowl—top one-third with the salad, then the vegetables, then the chicken. Finally, drizzle on the dressing.
Video
Notes
- For a bonus of robust flavor, zest the lemon, too, and add when it asks for lemon juice.
- If not using a food processor, simply use garlic paste or minced garlic, chopped parsley, and whisk it with the rest of the ingredients for the tahini lemon garlic dressing.
Nutrition
Calories: 672.63kcal | Carbohydrates: 87.22g | Protein: 24.37g | Fat: 28.58g | Saturated Fat: 3.46g | Cholesterol: 36.16mg | Sodium: 1784.9mg | Fiber: 11.75g | Sugar: 38.6g
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