Seasonal Special: Honey Mustard Chopped Chicken Bowl Recipe

1. cook grains (if not pre-cooked)

If you don't have cooked ancient grains on hand, rinse 1 cup dry ancient grains and cook according to package instructions to yield about 2 cups cooked (usually 20–30 minutes). Allow to cool slightly. Fluff with a fork and stir in chopped parsley; set aside to cool to warm.

2. Place mixed salad greens in a large bowl and refrigerate until assembly time.

3. Pound chicken breasts to an even thickness (about 1/2 inch) or slice into 1/2-inch pieces for a chopped bowl. Pat dry.

4. In a small bowl, combine 1 tablespoon olive oil, smoked paprika, garlic powder, 1 teaspoon black pepper and 3 teaspoons kosher salt. Rub this mixture evenly over the chicken pieces. Let rest at room temperature for 10 minutes (or marinate in the refrigerator up to 2 hours).

5. Heat a large skillet or grill pan over medium-high heat until hot. Add a light drizzle of oil or nonstick spray. Cook chicken 4–6 minutes per side (for breasts) or 4–6 minutes total for sliced pieces, until internal temperature reaches 165°F (74°C) and exterior is nicely browned. Remove to a cutting board and let rest 5 minutes, then chop into bite-sized pieces for the bowl.

6. Preheat oven to 425°F (220°C). Line a baking sheet with parchment or foil.

7. Toss cubed sweet potato with 1 tablespoon olive oil, cumin, chili powder, onion powder, 1 teaspoon kosher salt and 1 teaspoon black pepper until evenly coated.

8. Spread sweet potatoes in a single layer on the prepared sheet. Roast 20–25 minutes, turning once halfway through, until edges are darkened (blackened) and potatoes are tender. Remove from oven and keep warm.

9. In a small jar or bowl, whisk together Dijon mustard, honey, apple cider vinegar, lemon juice, optional grainy mustard, salt and pepper. While whisking, slowly stream in 3 tablespoons olive oil until the dressing is emulsified and slightly thickened. Taste and adjust seasoning—add more honey for sweetness or more vinegar for brightness.

10. If almonds are not already roasted, toast them in a dry skillet over medium heat 3–4 minutes, stirring, until fragrant and lightly browned. Roughly chop and set aside.

11. Assemble bowls: divide cooked ancient grains among 2 bowls (about 1 cup each). Top each with 2 cups mixed greens (evenly divided), a generous portion of chopped honey mustard chicken, and a portion of blackened sweet potatoes.

12. Drizzle each bowl with 1–2 tablespoons honey mustard dressing (or to taste). Scatter roasted almonds, crumbled goat cheese and sliced scallions over the bowls. Serve with lemon wedges for squeezing over if desired.

13. Optional: toss grains, greens and dressing together before adding chicken and toppings for a more integrated salad.