Hot Honey Chicken Bowl

30 mins
Serves 1
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Directions

  1. 1Preheat oven to 425℉ (220°C). Line a baking sheet with parchment paper and spray with cooking spray. Cut chicken and sweet potatoes into cubes.
  2. 2Preheat oven to 425℉ (220°C). Line a baking sheet with parchment paper and spray with cooking spray. Cut chicken and sweet potatoes into cubes.
  3. 3Preheat oven to 425℉ (220°C). Line a baking sheet with parchment paper and spray with cooking spray. Cut chicken and sweet potatoes into cubes.
  4. 4Add the sweet potatoes to half the sheet pan and coat in olive oil, cornstarch, salt, pepper, smoked paprika, and garlic powder. Coat the chicken with the olive oil and spices listed and add it to the other half of the pan. Cook for 25-30 minutes until chicken is cooked to an internal temperature of 165℉ (75°C).
  5. 5Add the sweet potatoes to half the sheet pan and coat in olive oil, cornstarch, salt, pepper, smoked paprika, and garlic powder. Coat the chicken with the olive oil and spices listed and add it to the other half of the pan. Cook for 25-30 minutes until chicken is cooked to an internal temperature of 165℉ (75°C).
  6. 6Add the sweet potatoes to half the sheet pan and coat in olive oil, cornstarch, salt, pepper, smoked paprika, and garlic powder. Coat the chicken with the olive oil and spices listed and add it to the other half of the pan. Cook for 25-30 minutes until chicken is cooked to an internal temperature of 165℉ (75°C).
  7. 7While the chicken and sweet potatoes roast, cook quinoa according to package directions.
  8. 8While the chicken and sweet potatoes roast, cook quinoa according to package directions.
  9. 9While the chicken and sweet potatoes roast, cook quinoa according to package directions.
  10. 10Shred cabbage and carrots. In a large bowl, combine coleslaw dressing ingredients. Mix in cabbage and carrots.
  11. 11Shred cabbage and carrots. In a large bowl, combine coleslaw dressing ingredients. Mix in cabbage and carrots.
  12. 12Shred cabbage and carrots. In a large bowl, combine coleslaw dressing ingredients. Mix in cabbage and carrots.
  13. 13Whisk hot honey mustard dressing ingredients in a small bowl.
  14. 14Whisk hot honey mustard dressing ingredients in a small bowl.
  15. 15Whisk hot honey mustard dressing ingredients in a small bowl.
  16. 16Assemble bowls: add the quinoa, coleslaw, chicken, and sweet potatoes to a bowl. Add the hot honey mustard sauce on top.
  17. 17Assemble bowls: add the quinoa, coleslaw, chicken, and sweet potatoes to a bowl. Add the hot honey mustard sauce on top.
  18. 18Assemble bowls: add the quinoa, coleslaw, chicken, and sweet potatoes to a bowl. Add the hot honey mustard sauce on top.

Ingredients

  • 1.5 lb boneless, skinless chicken thighs or breasts
  • 1.5 lb boneless, skinless chicken thighs or breasts
  • 1.5 lb boneless, skinless chicken thighs or breasts
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp chili powder
  • 1 tsp chili powder
  • 1 tsp dried thyme
  • 1 tsp dried thyme
  • 1 tsp dried thyme
  • 0.5 tsp onion powder
  • 0.5 tsp onion powder
  • 0.5 tsp onion powder
  • 0.5 tsp cayenne pepper
  • 0.5 tsp cayenne pepper
  • 0.5 tsp cayenne pepper
  • 0.5 tsp dried oregano
  • 0.5 tsp dried oregano
  • 0.5 tsp dried oregano
  • 0.5 tsp pepper
  • 0.5 tsp pepper
  • 0.5 tsp pepper
  • 0.5 tsp kosher salt
  • 0.5 tsp kosher salt
  • 0.5 tsp kosher salt
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp extra virgin olive oil
  • 1 lb sweet potatoes
  • 1 lb sweet potatoes
  • 1 lb sweet potatoes
  • 0.5 tsp smoked paprika
  • 0.5 tsp smoked paprika
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp kosher salt
  • 0.5 tsp kosher salt
  • 0.5 tsp kosher salt
  • 0.5 tsp pepper
  • 0.5 tsp pepper
  • 0.5 tsp pepper
  • 1 tsp cornstarch
  • 1 tsp cornstarch
  • 1 tsp cornstarch
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp extra virgin olive oil
  • 6 c shredded purple cabbage
  • 6 c shredded purple cabbage
  • 6 c shredded purple cabbage
  • 3 c shredded carrots
  • 3 c shredded carrots
  • 3 c shredded carrots
  • 0.25 c plain Greek yogurt
  • 0.25 c plain Greek yogurt
  • 0.25 c plain Greek yogurt
  • 1 Tbsp olive oil mayonnaise
  • 1 Tbsp olive oil mayonnaise
  • 1 Tbsp olive oil mayonnaise
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp hot honey
  • 1 Tbsp hot honey
  • 1 Tbsp hot honey
  • 1 Tbsp Dijon mustard
  • 1 Tbsp Dijon mustard
  • 1 Tbsp Dijon mustard
  • 2 Tbsp lime juice
  • 2 Tbsp lime juice
  • 2 Tbsp lime juice
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 0.5 tsp kosher salt
  • 0.5 tsp kosher salt
  • 0.5 tsp kosher salt
  • 0.25 tsp pepper
  • 0.25 tsp pepper
  • 0.25 tsp pepper
  • 2 Tbsp Dijon mustard
  • 2 Tbsp Dijon mustard
  • 2 Tbsp Dijon mustard
  • 1 Tbsp hot honey
  • 1 Tbsp hot honey
  • 1 Tbsp hot honey
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp apple cider vinegar
  • 0.5 tsp red pepper flakes
  • 0.5 tsp red pepper flakes
  • 0.5 tsp red pepper flakes
  • 0.25 tsp kosher salt
  • 0.25 tsp kosher salt
  • 0.25 tsp kosher salt
  • 1 dash pepper
  • 1 dash pepper
  • 1 dash pepper
  • 0.25 c extra virgin olive oil
  • 0.25 c extra virgin olive oil
  • 0.25 c extra virgin olive oil
  • 1 c quinoa
  • 1 c quinoa
  • 1 c quinoa

Equipment

baking sheetparchment paperbowlwhisk