Description
This Healthy Hot Honey Chicken Bowl is a vibrant and flavorful meal inspired by Sweetgreen’s popular bowl. Featuring tender roasted chicken, roasted sweet potatoes, tangy purple cabbage coleslaw, and a zesty hot honey mustard dressing served over fluffy quinoa, this recipe offers a perfect balance of sweet, spicy, and savory in a nutritious bowl.
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 sized 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 (~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 black pepper
- ¼ cup extra virgin olive oil
For the Bowl
- 1 cup quinoa, dry
Instructions
- Prep the Chicken & Sweet Potatoes: Preheat the oven to 425℉ (220°C). Line a baking sheet with parchment paper and spray with cooking spray. Cut the chicken and sweet potatoes into cubes. In a mixing bowl, combine the chicken with garlic powder, smoked paprika, chili powder, dried thyme, onion powder, dried oregano, black pepper, kosher salt, cayenne pepper, and olive oil. Toss well to coat all chicken pieces evenly. Place sweet potato cubes on one half of the baking sheet in a single layer and toss with olive oil, cornstarch, salt, pepper, smoked paprika, and garlic powder. Place seasoned chicken in an even layer on the other half of the baking sheet.
- Roast Chicken & Sweet Potatoes: Roast in the preheated oven for 30 minutes, or until the chicken is golden brown and cooked through to an internal temperature of 165℉ (75°C), and the sweet potatoes are tender and caramelized. You may need to use two baking sheets to keep items in a single layer.
- Cook the Quinoa: While the chicken and sweet potatoes roast, cook the quinoa according to the package instructions. Typically, this involves rinsing 1 cup of quinoa then simmering it in 2 cups of water or broth until fluffy, about 15-20 minutes.
- Make the Purple Cabbage Coleslaw: Shred the purple cabbage and carrots if not pre-shredded. 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. Add the shredded cabbage and carrots to the dressing and mix thoroughly to coat the vegetables evenly.
- Make the Hot Honey Mustard Dressing: In a mason jar or small bowl, combine Dijon mustard, hot honey, apple cider vinegar or lemon juice, red pepper flakes, kosher salt, black pepper, and extra virgin olive oil. Whisk or shake well to emulsify the dressing.
- Assemble the Bowls: Divide the cooked quinoa among 4 bowls. Top with roasted chicken, roasted sweet potatoes, and purple cabbage coleslaw. Drizzle the hot honey mustard dressing generously over the top of each bowl for a flavorful finish.
Notes
- Be sure to coat all chicken pieces with the seasoning mixture well to ensure maximum flavor absorption.
- Spread the sweet potatoes and chicken in a single layer on the baking sheet to allow even roasting and browning; use two baking sheets if needed.
- For uniform texture in the coleslaw, chop cabbage and carrots into similar-sized pieces or use pre-shredded vegetables to save time.
- Adjust red pepper flakes in the dressing to control heat level according to your preference.
- Quinoa can be cooked ahead of time and refrigerated to save prep time.
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal
- Sugar: 12 g
- Sodium: 560 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 8 g
- Protein: 38 g
- Cholesterol: 95 mg
