Hot Honey Chicken Bowl (Printable)

Spiced chicken with roasted sweet potatoes, red cabbage slaw, quinoa, and hot honey mustard dressing.

# Components:

→ Chicken

01 - 1.1 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon onion powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Roasted Sweet Potatoes

08 - 2 medium sweet potatoes, peeled and diced
09 - 1 tablespoon olive oil
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper

→ Quinoa

12 - 1 cup quinoa, rinsed
13 - 2 cups water
14 - 1/2 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 - Set oven to 425 degrees Fahrenheit.
02 - Toss diced sweet potatoes with olive oil, salt, and pepper. Spread on baking sheet and roast for 20 to 25 minutes, turning halfway through, 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 a bowl, toss chicken pieces with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.
05 - Heat large skillet over medium-high heat. Add chicken and cook for 6 to 8 minutes, stirring occasionally, until golden brown and cooked through. Transfer to plate.
06 - Combine shredded cabbage, carrot, apple cider vinegar, olive oil, honey, salt, and pepper in bowl. Toss well and let sit for at least 10 minutes to soften.
07 - Whisk together honey, Dijon mustard, hot sauce, apple cider vinegar, and olive oil in small bowl until smooth. Season with salt and pepper to taste.
08 - Divide cooked quinoa among four bowls. Top each with roasted sweet potatoes, cooked chicken, and red cabbage slaw. Drizzle generously with hot honey mustard dressing and serve immediately.

# Expert Advice:

01 -
  • The hot honey mustard dressing hits every note: sweet, tangy, spicy, and rich all at once.
  • You get crunch, creaminess, and spice in one bowl without feeling weighed down.
  • Everything can be prepped ahead and assembled in minutes when youre starving.
  • Its endlessly customizable based on what vegetables or proteins you have on hand.
02 -
  • Dont skip flipping the sweet potatoes halfway through roasting or they will steam instead of caramelize.
  • Let the slaw sit for at least 10 minutes; the cabbage needs time to soften and mellow out.
  • If your quinoa turns mushy, you used too much water or didnt let it steam off the heat.
  • The dressing thickens as it sits, so whisk in a teaspoon of water if it becomes too sticky.
03 -
  • Use a cast iron skillet for the chicken; it holds heat better and creates a beautiful golden crust.
  • Make the dressing in a small jar with a lid so you can shake it instead of whisking, and store any leftovers right in the same jar.
  • If your sweet potatoes arent caramelizing, your oven might not be hot enough; use an oven thermometer to check the actual temperature.
  • Prep the slaw and dressing the night before so weeknight assembly takes less than 10 minutes.
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