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Honey Mustard Chicken & Roasted Veggie Bowl | Mind in My Macros

Honey Mustard Chicken & Roasted Veggie Bowl

Honey Mustard Chicken & Roasted Veggie Bowl

15 mins prepServes 1

This is an oldie but a goodie for a reason! Ending this week’s bowl series with one of my all. Time. Faaaaaves! A delicious macro-friendly bowl featuring honey mustard chicken and roasted vegetables.

1 servings

What you need

salad dressing

1 ⅛ oz salad dressing

avocado oil

1 tsp avocado oil

salt

1 pinch salt

garlic powder

1 pinch garlic powder

chicken breast

5 oz chicken breast

butternut squash

4 ¼ oz butternut squash

kale

1 bunch kale

brussel sprouts

3 oz brussel sprouts

pepper

1 pinch pepper

quinoa

1 ⅛ oz quinoa

olive oil cooking spray

1 splash olive oil cooking spray

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Instructions

Preheat oven to 425F. Add brussel sprouts and butternut squash to a baking sheet with a little avocado/olive oil spray, salt & pepper. Bake for 18 minutes, tossing halfway through. Bake your chicken. I like to season it with salt, pepper and garlic powder, then roast in the air fryer for 7-8 minutes, flipping halfway through. Cook your quinoa as directed. Massage kale with a tiny bit of avocado or olive oil until it’s nice and tender. Once everything is baked/roasted, toss it all into a bowl and slather on the honey mustard!

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