Honey Mustard Pretzel-Crusted Chicken Bowl
Crisp pretzel-crusted chicken over brown rice and mixed greens with honey Dijon dressing.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Makes
- 4 bowls
Crushed pretzels make a salty, crunchy crust that bakes up crisper than breadcrumbs. Dijon mustard does two jobs here: it holds the crumbs on the chicken and it flavors the dressing.
Why this recipe works
A rack lets hot air reach the underside of the chicken, so the crust stays crunchy all around. Mustard is thick and sticky, which makes it a good glue for the pretzel crumbs without needing eggs.
Ingredient notes
Pretzels are already salty, so there's no added salt on the chicken. Use regular wheat pretzels; gluten-free pretzels also work if you need them.
Common mistakes
- Baking directly on the pan, which makes the bottom crust soggy.
- Adding salt to the chicken; the pretzels provide plenty.
What to serve with it
Sliced apples or cucumber add freshness to the greens.
Meal prep
Store the dressing separately and re-crisp the chicken in a hot oven or air fryer.
More bowls like this
Cooking tips
Leave a few larger pretzel pieces in the crumbs for extra crunch. Press the crumbs on firmly with your palm.
Swaps and variations
Use chicken breasts cut into strips instead of tenders. Use maple syrup instead of honey in the dressing.
Storing and reheating
Refrigerate within 2 hours for up to 3 days. Reheat the chicken at 400°F (200°C) for 6 to 8 minutes until 165°F (74°C).
Recipe
Honey Mustard Pretzel-Crusted Chicken Bowl
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Makes
- 4 bowls
Ingredients
- For the chicken
- For the dressing
- For the bowls
You’ll need: rimmed sheet pan with wire rack; zip-top bag or food processor; shallow bowls; whisk; instant-read thermometer
Method
-
Cook the brown rice: bring the rice and water to a boil, cover and simmer on low 40 to 45 minutes, until tender. Rest covered 10 minutes.
-
Heat the oven to 425°F (220°C) and set a wire rack on a sheet pan.
-
Crush the pretzels in a zip-top bag with a rolling pin or pulse in a food processor until mostly fine crumbs with a few small pieces. Spread in a shallow bowl.
-
Whisk 3 tablespoons Dijon with 1 tablespoon olive oil and the pepper. Coat each tender in the mustard mixture, then press into the pretzel crumbs. Lay on the rack.
-
Bake 14 to 18 minutes, until the crust is deep golden and the chicken reaches 165°F (74°C).
-
Whisk the remaining 3 tablespoons Dijon with the honey, vinegar and extra virgin olive oil for the dressing.
-
Divide the rice and greens among 4 bowls, add the chicken and drizzle with the dressing.
Questions
Can I air-fry the chicken?
Yes. Air-fry at 380°F (195°C) for 10 to 12 minutes, turning once, until 165°F (74°C).
Is this gluten-free?
Only if you use gluten-free pretzels.
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