These 30 minute Honey Dijon, Bacon, Chicken and Rice Bowls require just 7-ingredients and one-pot. Juicy chicken, crispy bacon, brown rice and fresh veggies tossed in a tangy honey mustard sauce.
My kids are picky eaters so I removed the broccolini and radishes from their servings, which just meant more for me! The whole family loved the taste and I loved what an easy recipe this is! Will for sure make again.
- Haley P.
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Bailey's Thoughts ...
The only thing better than a one-pot easy dinner is a one-pot easy dinner made with fresh ingredients that make you feel your best.
The kids are back to school, our days are completely scheduled, and I'm currently all about simple recipes in the kitchen. Based on how popular my pesto chicken bake has been on Pinterest lately, I think many of you are craving simple, tasty meals too!" So, we are sticking with the minimal ingredient theme and making absolutely delicious 7-ingredient bowl recipe! This dinner idea takes less than 30 minutes from start to finish, is highly customizable based on what you've got in the fridge, and packs in a ton of nutritious veggies and vibrant flavors. It's a perfect weeknight - or busy weekend day - meal.
Let's talk through this one -
We're very quickly frying up some bacon and then using the same skillet to cook up some tender chicken breasts with fresh broccolini (plain broccoli is fine too), crisp radishes, whole grains in the form of brown rice (preferably pre-cooked from the freezer section) and adding a simple but tangy honey mustard sauce. Oh man, it's so good!
My kids devoured this, which is a win. Ok, fine ... I had to pick the radishes out to get them to eat it, but still, I'm claiming an easy weeknight dinner win!
-Bailey
Ingredients
This recipe is created from simple ingredients that are easy to find!
- chicken breast - If you are short on time, you can purchase pre-diced chicken breast or chicken tenders (which are easier to chop)
- broccolini - If broccolini isn't always available, you can substitute with a broccoli head or pre-cut broccoli florets
- radishes - Select radishes that are firm and brightly colored, with smooth skin. Avoid any that are soft or have cracks. I prefer radishes that are bagged instead of radishes with their greens still attached as these require more prep work.
- bacon - opt for a thick cut bacon variety for a crispier finish.
- prepared brown rice - choose frozen or microwavable to save time. These are often just as nutritious as cooking from scratch but get the job done faster.
- dijon mustard - This is a main flavor of this recipe, opt for a high-quality mustard for the best flavor.
- honey - pure local honey is obviously healthiest, but since we are only using a small amount, squeeze bottles are more convenient, more economical and work perfectly for this recipe.
Instructions
- Step 1: Prepare the broccolini by removing the bottom inch and trimming the stalk and florets into pieces.
- Step 2: Trim the ends off the radishes, slice them in half, and then cut them into thin slices.
- Step 3: Dice the chicken into cubes, season with salt and pepper, and set aside.
- Step 4: Cook the bacon in a skillet until crispy, then remove and drain on a paper towel, keeping the grease in the skillet.
- Step 5: Cook the chicken in the bacon grease, then add the broccolini and radishes, followed by the brown rice, water, Dijon mustard, and honey, cooking until the chicken is done and the veggies are tender.
- Step 6: Divide the mixture into bowls, top with crumbled bacon, and serve immediately.
Top Tip
Make sure to use the same skillet for cooking the bacon, chicken and vegetables. Frying the bacon separately would save time, but this allows the flavors of the bacon to infuse the entire dish and keeps clean up simple!
Substitutions
Chicken Breast: Chicken breast is my favorite protein for this recipe, but chicken thighs, turkey breast or extra-firm tofu (see Notes for preparation instructions) would all be delicious.
Broccolini: If can't find broccolini at your grocery store, sub asparagus, fresh green beans, or regular broccoli. Using pre-chopped broccoli florets works here too.
Radishes: I was hesitant the first time I cooked with radishes, they just don't seem that appealing, but they truly are perfect in this recipe. If you don't have any on hand or simply don't want to use them sub for sliced carrots or jicama.
Bacon: Sub regular bacon for turkey bacon (for a leaner option) or use prosciutto.
Prepared Brown Rice: any fully cooked grain works for this dish; quinoa, farro, cauliflower rice (low-carb), wild rice, jasmine rice or plain white rice are all great options.
Water: use chicken or vegetable broth for added flavor or coconut water to add a subtle sweetness
Dijon Mustard: Honey-Dijon is a main flavor of this simple dish so I recommend using it, in a pinch whole grain or spicy brown mustard could work.
Honey: If you are out of honey then maple syrup can be subbed at a 1:1 ration. Alternatively you sub 1 teaspoon of brown sugar.
Variations
Vegetarian: Tofu Honey Mustard Bowls: Substitute the chicken with extra-firm tofu. Press and cube the tofu, then prepare it according to the directions in the notes section of the recipe card. Skip the bacon or use tempeh bacon.
Low Carb: Cauliflower Rice Bowls: A great option if you are trying to be healthier. Replace the brown rice with cauliflower rice to reduce carbs. You can use store-bought frozen cauliflower rice, which cooks quickly in the skillet along with the other ingredients.
Spicy Twist: Spicy Bacon Honey Mustard Bowls: Add a kick to the dish by tossing in some sliced jalapeños or a dash of red pepper flakes. You can also use spicy brown mustard in stead of dijon for an extra punch of heat and a delicious chicken rice bowl recipe.
Seasonal Veggie Mix: Fall Harvest Bowls: Swap out broccolini and radishes for roasted butternut squash or sweet potatoes (freezer section) and fresh Brussel sprouts. These sweet and savory flavors will pair wonderfully with the honey mustard sauce and bacon.
Equipment
Some products listed below are affiliate links (this means I may earn a small commission if you purchase). I only link to things that I use in my home and love.
large skillet with lid - a large skillet is particularly important if you are doubling the recipe (and you should!). The lid is necessary so that the veggies steam and soften quickly.
chef's knife - this is an investment, but a good chopping knife can save you so much time and is safer than a dull knife.
cutting board - this is one that I use and love.
tongs - any tongs will work fine, but if you need some ... this one is my recommendation.
Storage
Refrigerator: Allow the leftover chicken rice bowls to cool completely and then transfer to an airtight container. Refrigerate for up to 3 days. To reheat, place a moist paper towel over the container to keep rice moist and microwave. This is a great way to get a healthy lunch prepped for the week!
Freezer: To store for a longer period, place leftovers in a freezer-safe meal containers or freezer bag (remove as much as air as possible). Freeze for up to 2 months, To reheat, thaw overnight in the refrigerator and then microwave or reheat on the stovetop (add a little water or chicken stock if dry).
FAQ: Dijon, Bacon, Chicken and Rice Bowls
If you’re not a fan of radishes, you can substitute them with sliced carrots, jicama, or even bell peppers. These vegetables will still provide a nice crunch and complement the other flavors in the dish.
Yes! The ingredients are all naturally gluten free. Check the labels on the bacon and dijon as some brands may include gluten-containing additives.
Yes! This is a dairy-free recipe.
Related
Looking for other super quick recipes? Try These.
Recipe
30 Minute Dijon, Bacon, Chicken and Rice Bowls
- Total Time: 20 minutes
- Yield: 4 Bowls 1x
Description
These 30 minute Bacon Honey Mustard Rice Bowls require just 7-ingredients and one-pot. Juicy chicken, crispy bacon, brown rice and fresh veggies tossed in a tangy honey mustard sauce.
Ingredients
- 1 lb. chicken breast or tenders, diced (I like chicken tenders because they are easier to chop up)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 head broccolini
- ½ cup radishes
- 6 bacon strips, cut into halves
- 2 cups prepared brown rice (highly recommend using pre-cooked frozen rice. 1 bag is the perfect amount)
- 3 tablespoons water
- ⅓ cup dijon mustard
- 1 ½ teaspoons honey
Instructions
- Prepare 1 head broccolini. Trim the stems by cutting off the bottom inch or two, as broccolini stems can be tough. After trimming, separate thick pieces of broccolini. Slice these lengthwise with a sharp knife so they're closer in diameter to the smaller stalks to ensure even cooking.
- Prepare ½ cup of radishes. Place the radishes on a cutting board and carefully trim off both ends. Hold the radish firmly with one hand, use the other hand to cut it lengthwise into 2 equal halves. Take one of the radish halves and place it flat side down on the cutting board. Carefully slice it into thin, even slices.
- Prepare the chicken. Dice 1 lb. chicken breast into 1" cubes. Season diced chicken with ½ teaspoon salt and ¼ teaspoon black pepper (feel free to eyeball the salt + pepper situation). Set aside.
- Make the bacon: In a cold skillet, arrange 6 bacon strips (that have been halved) into a single layer (don't let it overlap too much). Turn the skillet to medium heat and cook, flipping the pieces often, until they reach your desired doneness (8-15 minutes). Remove from skillet onto a paper towel lined plate. Reserve the bacon grease in the skillet.
- Once bacon has been removed from the skillet, add the chicken pieces in an even layer and cook undisturbed for 4 minutes. Flip chicken and add prepared broccolini heads and sliced radishes to the skillet. Cover the skillet with a lid and lower the heat to medium-low for 3 minutes. Remove lid and add 2 cups prepared brown rice, 3 tablespoons water, ⅓ cup dijon mustard and 1 ½ teaspoon of honey. Continue cooking until chicken reaches an internal temperature of 165 F. and veggies are tender crisp, about 4-5 minutes. Season with salt and pepper.
- Divide everything into bowls, top with crumbled bacon pieces and serve immediately.
Notes
Cooking for a crowd: This is a very easy meal to double! Just make sure you have a really large skillet, you may also have to brown the chicken and bacon in batches before adding in the vegetables.
Feeding Picky Eaters: Separate the ingredients into a pile of rice, a pile of chicken, and a pile of broccolini and radishes. For my youngest, I often don't fight the cooked veggies and instead give him a pile of sliced cucumbers or baby carrots—two vegetables that he enjoys and that don't require additional cooking.
Meal Prep: This recipe is perfect for meal prep. The leftovers taste great for 2-3 days when refrigerated in an airtight container. I like to portion mine into individual containers and enjoy for lunch. To serve, reheat in microwave with a damp paper towel over the container (this helps to keep the rice moist).
Vegetarian: Skip the bacon and make tofu honey mustard bowls. Preheat the oven to 375°F. Wrap your tofu in a kitchen towel, and place something heavy like a skillet on top of it (this is important because tofu won't crisp well if it's not extra firm). Cube the tofu and season it with salt and pepper. Sauté the tofu in olive oil or avocado oil over medium heat for about 5 minutes, or until browned on all sides. Finish the tofu by baking it in the oven for about 15 minutes, or until crispy and golden. Follow the recipe as written to cook the vegetables, rice, and sauce, adding additional olive oil to the pan as needed.
Gluten-Free: All ingredients used in this recipe are naturally gluten-free. Make sure to check the labels for the bacon (some bacon may be processed with gluten-containing ingredients) and the dijon mustard (usually gluten-free but it's always best to check the label).
Low Carb: Sub out the prepared brown rice for cauliflower rice. I purchase cauliflower rice in the freezer section and microwave it according to package directions to keep things simple.
Dairy-Free: Already is!
- Prep Time: 5 Minutes
- Cook Time: 15 Minutes
- Category: Quick and Easy
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 Bowl
- Calories: 439
- Sugar: 4.3 g
- Sodium: 212.3 mg
- Fat: 15.4 g
- Carbohydrates: 39.3 g
- Fiber: 5.4 g
- Protein: 36.5 g
- Cholesterol: 82.9 mg
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