Honey Mustard Apple Chicken Grain Bowls

Serves 4 · 15 min prep · 18 min cook

Ingredients

• 1.25 lb boneless skinless chicken breasts
• 3 cups cooked farro or quinoa
• 1 large crisp apple (Honeycrisp or Fuji), diced
• 4 cups baby spinach
• 1/2 cup toasted pecans, roughly chopped
• 1/3 cup dried cranberries
• 1/2 cup crumbled goat cheese or feta
• 3 Tbsp, divided olive oil
• 3 Tbsp Dijon mustard
• 2 Tbsp honey
• 2 Tbsp apple cider vinegar
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 tsp, divided kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Pat the chicken breasts dry and season both sides with salt, black pepper, garlic powder, and smoked paprika. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. 2Add the chicken and cook 6–7 minutes per side without moving until deeply golden and the internal temperature reaches 165°F. Transfer to a cutting board and rest 5 minutes, then slice into thin strips.
3. 3While the chicken rests, whisk together the remaining olive oil, Dijon mustard, honey, apple cider vinegar, and remaining salt in a small jar or bowl until emulsified and glossy.
4. 4Warm the cooked farro or quinoa if cold (microwave 60–90 seconds) so the bowl feels cozy rather than fridge-cold. Divide the grains among 4 bowls.
5. 5Pile a generous handful of baby spinach over each portion of grains. The residual heat will gently wilt the leaves.
6. 6Top each bowl with sliced chicken, diced apple, toasted pecans, dried cranberries, and crumbled goat cheese.
7. 7Drizzle 2–honey-mustard dressing over each bowl. Toss lightly at the table so every bite gets sweet-tangy coating and crunch.
8. 8Serve immediately. For meal prep, keep dressing and apple separate until ready to eat so everything stays crisp up to 3 days.