20-Minute Honey Mustard Shredded Chicken Rice Bowls
These rapid, protein-packed rice bowls are the perfect solution for busy weeknights. Succulent shredded chicken thighs are tossed in a tangy, emulsified honey mustard glaze and served over fluffy steamed rice with crisp, vibrant broccoli. The balance of acidity, sweetness, and textural contrast creates a sophisticated, balanced meal that comes together in under 20 minutes without sacrificing flavor or quality.
- Prep Time: 5
- Cook Time: 15
- Total Time: 20
- Yield: 2 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Modern American
- Diet: Halal
Ingredients
2 cups shredded chicken thighs (rotisserie or poached)
2 cups cooked jasmine or basmati rice
1/4 cup high-quality honey mustard
1/2 cup fresh broccoli florets, cut small
1 tbsp olive oil
Sea salt and black pepper to taste
Instructions
Heat olive oil in a skillet over medium heat.
Add the broccoli florets and a splash of water, covering briefly to steam until tender-crisp.
Stir in the shredded chicken and cook until warmed through.
Reduce heat to low and pour in the honey mustard, tossing to coat the chicken thoroughly until the sauce is warm and slightly glossy.
Divide the warm steamed rice into two bowls.
Top the rice with the honey mustard chicken and broccoli mixture.
Season with sea salt and black pepper to taste and serve immediately.
Notes
Using dark meat chicken thighs ensures extra moisture and richness. For a deeper flavor, you can sauté a small amount of garlic or shallots in the olive oil before adding the broccoli. Store leftovers in an airtight container for up to 3 days.