Hot Honey Chicken Bowl (Print View)

Nourishing bowl with spiced chicken, roasted sweet potatoes, crisp cabbage slaw, quinoa, and hot honey mustard dressing.

# Components:

→ Chicken

01 - 1.1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 0.5 teaspoon garlic powder
05 - 0.5 teaspoon onion powder
06 - 0.5 teaspoon salt
07 - 0.25 teaspoon black pepper

→ Roasted Sweet Potatoes

08 - 2 medium sweet potatoes, peeled and diced
09 - 1 tablespoon olive oil
10 - 0.5 teaspoon salt
11 - 0.25 teaspoon black pepper

→ Quinoa

12 - 1 cup quinoa, rinsed
13 - 2 cups water
14 - 0.5 teaspoon salt

→ Red Cabbage Slaw

15 - 2 cups shredded red cabbage
16 - 1 medium carrot, julienned
17 - 2 tablespoons apple cider vinegar
18 - 1 tablespoon olive oil
19 - 1 teaspoon honey
20 - Salt and pepper to taste

→ Hot Honey Mustard Dressing

21 - 3 tablespoons honey
22 - 2 tablespoons Dijon mustard
23 - 1 tablespoon hot sauce
24 - 1.5 tablespoons apple cider vinegar
25 - 2 tablespoons olive oil
26 - Salt and pepper to taste

# Directions:

01 - Preheat oven to 425°F
02 - Toss diced sweet potatoes with olive oil, salt, and pepper. Spread on baking sheet and roast for 20-25 minutes, turning halfway, until golden and tender
03 - Bring water and salt to boil, add quinoa, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with fork
04 - In bowl, toss chicken pieces with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper
05 - Heat large skillet over medium-high heat. Add chicken and cook for 6-8 minutes, stirring occasionally, until golden and cooked through. Set aside
06 - Combine shredded cabbage, carrot, apple cider vinegar, olive oil, honey, salt, and pepper in bowl. Toss and let sit for at least 10 minutes to soften
07 - Whisk together honey, Dijon mustard, hot sauce, apple cider vinegar, olive oil, salt, and pepper in small bowl until smooth. Adjust seasoning to taste
08 - Divide quinoa among four bowls. Top with roasted sweet potatoes, chicken, and red cabbage slaw. Drizzle generously with hot honey mustard dressing. Serve immediately

# Expert Advice:

01 -
  • It tastes indulgent but leaves you energized instead of sluggish, which is rare for a bowl this satisfying.
  • Everything can be prepped ahead and tossed together in minutes when hunger strikes.
  • The hot honey dressing is dangerously good and you will want to put it on everything.
02 -
  • Don't skip rinsing the quinoa or you'll end up with a bitter, soapy taste that ruins the whole bowl.
  • Let the slaw sit for at least 10 minutes before serving so the cabbage mellows and the flavors meld.
  • Make extra dressing because you will want it on salads, sandwiches, and possibly straight from the spoon.
03 -
  • Cut your sweet potatoes into evenly sized pieces so they roast at the same rate and you don't end up with some mushy and some raw.
  • Let your skillet get properly hot before adding the chicken or it will steam instead of sear and you'll miss out on that golden crust.
  • Double the dressing recipe and keep it in the fridge because it lasts for a week and transforms boring leftovers into something exciting.
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