Description
These hot honey chicken bowls combine spicy roasted chicken, sweet potatoes, and cabbage slaw with a tangy honey mustard dressing for a balanced, flavorful meal.
Ingredients
- Chicken: 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into cubes
- Chicken Seasoning: 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon chili powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/2 teaspoon black pepper, 1/2 teaspoon kosher salt, 1/4 teaspoon cayenne pepper
- Chicken Oil: 2 tablespoons olive oil
- Sweet Potatoes: 1 pound sweet potatoes, cubed
- Sweet Potato Seasoning: 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon cornstarch
- Coleslaw Base: 3 cups shredded purple cabbage, 1 1/2 cups shredded carrots
- Coleslaw Dressing: 1/2 cup plain Greek yogurt, 1 tablespoon olive oil mayonnaise, 1 tablespoon apple cider vinegar, 1 tablespoon hot honey, 1/2 tablespoon Dijon mustard, 2 tablespoons lime juice, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
- Hot Honey Mustard Dressing: 2 tablespoons Dijon mustard, 1 tablespoon hot honey, 2 tablespoons apple cider vinegar or lemon juice, 1/2 teaspoon red pepper flakes, 1/4 teaspoon kosher salt, Dash black pepper, 1/4 cup olive oil
- Bowl Base: 1 cup dry quinoa
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Toss chicken with spices and 2 tablespoons olive oil until evenly coated.
- On the same sheet, toss sweet potatoes with 1 tablespoon olive oil, cornstarch, and sweet potato seasoning.
- Spread chicken and potatoes in a single layer. Roast for 25–30 minutes or until chicken reaches 165°F and potatoes are golden.
- Cook quinoa according to package instructions. Fluff with a fork and set aside.
- For the coleslaw, whisk together yogurt, mayonnaise, vinegar, honey, Dijon, lime juice, garlic powder, salt, and pepper in a large bowl.
- Add cabbage and carrots to the dressing, tossing to coat well.
- For the dressing, whisk Dijon mustard, hot honey, vinegar, red pepper flakes, salt, and pepper in a jar.
- Slowly stream in olive oil while whisking until the dressing is smooth and emulsified.
- Assemble bowls by layering quinoa, roasted chicken, and sweet potatoes.
- Add a spoonful of cabbage slaw on the side of each bowl.
- Drizzle hot honey mustard dressing over the top.
- Serve warm or at room temperature.
Notes
- Store components separately in airtight containers in the refrigerator for up to 4 days.
- Keep the dressing and slaw separate until serving to maintain crisp texture when prepping ahead.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting, Whisking
- Cuisine: American