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Pomegranate Honey Mustard Beef Rice Bowls

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These Pomegranate Honey Mustard Beef Rice Bowls combine the sweet-tart flavor of pomegranate with savory beef and fluffy rice. Perfect for a quick weeknight dinner, this dish is both vibrant and satisfying.

Ingredients

Scale
  • 1 lb (450 g) boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup pomegranate juice (preferably from fresh pomegranates)
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • Salt and pepper to taste
  • 1 cup jasmine rice (or brown rice)
  • 2 cups water or chicken broth
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ cup pomegranate arils (seeds)
  • ½ cup sliced cucumber
  • ½ avocado, sliced
  • ¼ cup chopped fresh parsley or cilantro
  • ¼ cup feta cheese, crumbled (optional)
  • Lemon wedges (for serving)

Instructions

  1. Start by preparing the rice: In a medium saucepan, combine 1 cup jasmine rice, 2 cups water (or chicken broth), 1 tablespoon olive oil, and ½ teaspoon salt. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for exactly 15 minutes. Avoid lifting the lid during cooking to keep the steam in.
  2. While the rice cooks, heat a large skillet over medium heat. Add 2 tablespoons olive oil. Once shimmering, season the 1 lb chicken breasts with 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, and ½ teaspoon black pepper. Cook the chicken for about 6-7 minutes on each side until the internal temperature reaches 165°F (75°C). Look for a golden-brown crust as a visual cue.
  3. Remove the chicken from the skillet and let it rest for 5 minutes. This allows the juices to redistribute, keeping the chicken moist. While it rests, prepare the sauce.
  4. In the same skillet, lower the heat to medium-low and add ¼ cup pomegranate juice, 2 tablespoons honey, 2 tablespoons Dijon mustard, and 1 tablespoon apple cider vinegar. Stir to combine, scraping any brown bits from the bottom of the skillet for added flavor. Cook for about 2-3 minutes until slightly thickened.
  5. In a small bowl, mix 1 teaspoon cornstarch with 1 tablespoon water until smooth. Stir this mixture into the sauce to thicken it further. Season with salt and pepper to taste. Cook for another minute until the sauce coats the back of a spoon.
  6. Slice the rested chicken into strips or bite-sized pieces. Return it to the skillet, tossing it in the pomegranate honey mustard sauce for about 1 minute to coat.
  7. To assemble your rice bowls, fluff the cooked rice with a fork and divide it among bowls. Top with the glazed chicken, then layer on the sliced cucumber, avocado, pomegranate arils, and fresh parsley or cilantro. If desired, sprinkle with crumbled feta cheese for extra flavor.
  8. Serve with lemon wedges on the side, allowing everyone to add a splash of brightness to their bowls. Enjoy your delicious Pomegranate Honey Mustard Chicken Rice Bowls!

Nutrition

Keywords: For a vegetarian version, substitute the chicken with grilled tofu or chickpeas. Adjust the ratio of honey to mustard in the sauce based on your taste for a sweeter or tangier flavor.

Find it online: https://crumella.com/pomegranate-honey-mustard-beef-rice-bowls/