Description
Healthy Hot Honey Chicken Bowls inspired by Sweetgreen, featuring tender roasted chicken thighs, crispy sweet potatoes, vibrant purple cabbage coleslaw, fluffy quinoa, and a spicy hot honey mustard dressing. A balanced, flavorful meal perfect for 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 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 (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 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 2 tablespoons of olive oil. Toss until the chicken is fully coated. On one half of the baking sheet, spread the sweet potato cubes in a single layer and toss with olive oil, cornstarch, kosher salt, black pepper, smoked paprika, and garlic powder.
- Roast the Chicken & Sweet Potatoes: Arrange the seasoned chicken in an even layer on the other half of the baking sheet. Roast in the preheated oven for 30 minutes until the chicken is golden brown and reaches an internal temperature of 165℉ (75°C) and the sweet potatoes are tender and slightly crispy.
- Cook the Quinoa: While the chicken and sweet potatoes roast, cook the quinoa according to the package instructions. Fluff and set aside when done.
- Prepare the Purple Cabbage Coleslaw: Shred the purple cabbage and carrots and set aside. 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 well combined. Add the cabbage and carrots to the dressing and toss thoroughly.
- Make the Hot Honey Mustard Dressing: In a mason jar or small bowl, whisk together Dijon mustard, hot honey, apple cider vinegar or lemon juice, red pepper flakes, kosher salt, and black pepper. Slowly whisk in the olive oil until the dressing emulsifies and thickens slightly.
- Assemble the Bowls: In serving bowls, layer cooked quinoa, coleslaw, roasted sweet potatoes, and roasted chicken. Drizzle the hot honey mustard dressing over the top and serve immediately for a balanced and flavorful meal.
Notes
- Be sure to coat all of the chicken pieces evenly with the seasoning to maximize flavor.
- Spread sweet potatoes and chicken in a single layer on the baking sheet to ensure even roasting; use two sheets if necessary.
- For consistent texture, chop coleslaw vegetables into similar-sized pieces or buy pre-shredded cabbage and carrots to save time.
- The hot honey can be adjusted or substituted with regular honey mixed with a pinch of cayenne for heat.
- Quinoa can be swapped with brown rice or couscous if preferred.
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 12 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 7 g
- Protein: 38 g
- Cholesterol: 75 mg
