Honey Mustard Chicken Slaw Bowls
A fresh and flavorful bowl featuring honey mustard chicken, crunchy cabbage slaw, and a tangy homemade dressing.
Equipment
- 1 Skillet non-stick
- 1 Mixing Bowl large
- 1 Whisk
Ingredients
For the Chicken
- 1 lb boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
For the Slaw
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1/2 cup shredded carrots
- 1 bell pepper thinly sliced
For the Honey Mustard Dressing
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 tbsp apple cider vinegar
- 1/4 cup olive oil
- Pinch of salt
Instructions
Preparation
- Season chicken breasts with salt, pepper, and garlic powder on both sides.
- Heat olive oil in a skillet over medium-high heat. Add chicken and cook for 6-7 minutes per side until golden and cooked through.
- In a large bowl, combine green and red cabbage, carrots, and bell pepper. Toss to mix evenly.
- In a small bowl, whisk together honey, Dijon mustard, apple cider vinegar, olive oil, and a pinch of salt until smooth.
- Remove chicken from the skillet and let rest. Once cooled, slice into thin strips.
Serving
- In each bowl, add a base of slaw, top with sliced chicken, and drizzle with dressing.
Storage
- Keep chicken, slaw, and dressing in separate containers in the fridge for up to 3 days. Assemble bowls as needed.
Notes
Pro Tips: Use fresh ingredients for maximum flavor and crunch.
Ingredient Substitutions: Substitute chicken with tofu for a vegetarian option.
How to Serve: Serve with a side of crusty bread or a light soup.
Storage & Freshness: Store components separately to maintain freshness.
Make-Ahead Tips: Prepare all components in advance and assemble when ready to eat.
Ingredient Substitutions: Substitute chicken with tofu for a vegetarian option.
How to Serve: Serve with a side of crusty bread or a light soup.
Storage & Freshness: Store components separately to maintain freshness.
Make-Ahead Tips: Prepare all components in advance and assemble when ready to eat.