Description
This Healthy Hot Honey Chicken Bowl is a flavorful and nutritious meal featuring roasted chicken thighs, spiced sweet potatoes, fresh purple cabbage coleslaw, quinoa, and a spicy hot honey mustard dressing. Inspired by Sweetgreen, this bowl balances sweetness, spice, and tang with wholesome ingredients perfect for a satisfying lunch or dinner.
Ingredients
Scale
For the Chicken
- 1.5 lb boneless, skinless chicken thighs or chicken breast
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon dried thyme
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- 2 tablespoon extra virgin olive oil
For the Sweet Potatoes
- 1 lb sweet potatoes, cubed (about 2 medium potatoes, 3-4 cups)
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon cornstarch
- 1 tablespoon extra virgin olive oil
For the Purple Cabbage Coleslaw
- 3 cups shredded purple cabbage
- 1.5 cups shredded carrots (about 2 large carrots)
- ½ cup plain Greek yogurt
- 1 tablespoon olive oil mayonnaise or your favorite mayo
- 1 tablespoon apple cider vinegar
- 1 tablespoon hot honey or regular honey
- ½ tablespoon Dijon mustard
- 2 tablespoon lime juice (1 small lime)
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt, more to taste
- ¼ teaspoon black pepper
For the Hot Honey Mustard Dressing
- 2 tablespoon Dijon mustard
- 1 tablespoon hot honey
- 2 tablespoon apple cider vinegar or lemon juice
- ½ teaspoon red pepper flakes (add more if you like it spicier)
- ¼ teaspoon kosher salt
- dash of black pepper
- ¼ cup extra virgin olive oil
For the Bowl
- 1 cup quinoa, dry
Instructions
- Prep Chicken and Sweet Potatoes: Preheat oven to 425℉ (220°C). Line a baking sheet with parchment paper and spray with cooking spray. Cut chicken and sweet potatoes into cubes. In a mixing bowl, toss chicken with garlic powder, smoked paprika, chili powder, dried thyme, onion powder, dried oregano, black pepper, kosher salt, cayenne pepper, and 2 tablespoons olive oil until evenly coated.
- Season Sweet Potatoes: On one half of the baking sheet, spread sweet potato cubes in a single layer. Toss with olive oil, cornstarch, kosher salt, black pepper, smoked paprika, and garlic powder, making sure each piece is coated. Place the chicken in an even layer on the other half of the baking sheet.
- Roast: Place the baking sheet in the preheated oven and roast for 30 minutes until chicken is golden brown and reaches an internal temperature of 165℉ (75°C), and sweet potatoes are tender and lightly caramelized.
- Cook Quinoa: While chicken and sweet potatoes cook, prepare quinoa according to package instructions (usually simmer in water for about 15-20 minutes until fluffy). Fluff with a fork and set aside.
- Make Purple Cabbage Coleslaw: In a large bowl, whisk together Greek yogurt, olive oil mayonnaise, apple cider vinegar, hot honey, Dijon mustard, lime juice, garlic powder, kosher salt, and black pepper until smooth. Add shredded cabbage and carrots, and toss until evenly coated.
- Prepare Hot Honey Mustard Dressing: In a small bowl or mason jar, whisk together Dijon mustard, hot honey, apple cider vinegar or lemon juice, red pepper flakes, kosher salt, black pepper, and extra virgin olive oil until emulsified.
- Assemble Bowls: In serving bowls, layer cooked quinoa, purple cabbage coleslaw, roasted chicken, and sweet potatoes. Drizzle hot honey mustard dressing over the top. Serve immediately and enjoy!
Notes
- Make sure to coat all chicken pieces thoroughly with the seasoning to maximize flavor.
- Spread chicken and sweet potatoes in a single layer; you might need two baking sheets to avoid overcrowding for crispier roasting.
- Chop coleslaw vegetables to similar sizes for even texture; pre-shredded cabbage and carrots can save prep time.
- If you prefer less spice, reduce or omit cayenne pepper and red pepper flakes in the dressing.
- This bowl can be made ahead by prepping components separately and assembling just before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 10 g
- Sodium: 540 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 35 g
- Cholesterol: 85 mg
