Honey Mustard Chicken and Wild Rice Bowls.
Serves: 3-4 Bowls
  • Wild Rice
  • 1 Egg
  • ¼ Cup of Ken’s Dijon Honey Mustard Dressing, plus more for serving
  • 1 Cup of Panko breadcrumbs
  • ½ Tsp. of garlic powder
  • ½ Tsp. of onion powder
  • ¼ Tsp. of paprika
  • Salt and Pepper
  • 1-1.25 Lbs. of Chicken Breasts (5-6 thin pieces)
  • Cooking spray
  • Mixed greens
  • Sliced almonds
  • Dried Cranberries
  • Diced Scallions
  1. Pre-heat oven to 375 degrees; line a baking sheet with parchment paper.
  2. Cook wild rice as directed and transfer to a bowl to cool.
  3. In a bowl, whisk together one egg, ¼ cup of Ken’s Dijon Honey Mustard Dressing, and one tablespoon of warm water.
  4. In a separate bowl, season panko bread crumbs with garlic powder, onion powder, paprika, and salt and pepper.
  5. Dip chicken breasts in the egg and honey mustard mixture, and then dredge in the seasoned panko breadcrumbs before placing on the lined baking sheet. Repeat until all of the chicken pieces are coated with breading.
  6. Spray the chicken lightly with cooking spray before placing in the oven and baking for 25-30 minutes, or until the chicken’s internal temperature registers at 165 degrees.
  7. Broil the chicken for the final minute of cooking to crisp the outside. Remove from the oven and set aside to cool.
  8. Assemble the bowls by adding a handful of greens and a scoop of wild rice to each dish. Top with slices of the honey mustard chicken. Sprinkle sliced almonds, dried cranberries and diced scallions over the chicken. Serve with Ken’s Dijon Honey Mustard Dressing on the side.
Recipe by DomestikatedLife at https://domestikatedlife.com/2018/05/24/honey-mustard-chicken-and-wild-rice-bowls/