Hot Honey Chicken Bowl (Printer View)

Nourishing bowl with spiced chicken, roasted sweet potatoes, red cabbage slaw, quinoa, and hot honey mustard.

# Components:

→ Chicken

01 - 1.1 lb 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

# Method:

01 - Preheat the oven to 425°F.
02 - Toss diced sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, stirring halfway through, until golden and tender.
03 - Bring water and salt to a 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 a 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 a large skillet over medium-high heat. Add chicken and cook for 6-8 minutes, stirring occasionally, until golden and cooked through. Set aside.
06 - Combine shredded cabbage, julienned carrot, apple cider vinegar, olive oil, honey, salt, and pepper in a bowl. Toss 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 a small bowl until smooth. Season with salt and pepper to taste.
08 - Divide cooked quinoa among four bowls. Top with roasted sweet potatoes, spiced chicken, and red cabbage slaw. Drizzle generously with hot honey mustard dressing and serve immediately.

# Expert Advice:

01 -
  • It balances sweet, spicy, and tangy in every bite without overwhelming your palate.
  • You can prep most components ahead and assemble quickly on busy evenings.
  • The hot honey dressing transforms leftovers into something you actually look forward to eating.
  • It feels indulgent but keeps you energized instead of sluggish.
02 -
  • Don't skip flipping the sweet potatoes halfway through roasting or they'll steam instead of caramelize on all sides.
  • Let the quinoa rest covered after cooking so it finishes steaming and doesn't turn out mushy or undercooked.
  • Taste your dressing before drizzling, hot sauces vary wildly in heat and you want balance, not a fire alarm.
03 -
  • Use chicken thighs instead of breasts if you want more flavor and a guarantee against dryness.
  • Double the dressing recipe and keep extra in the fridge, it's incredible on salads and roasted vegetables all week.
  • If you like more heat, add a pinch of cayenne to the chicken seasoning or use extra hot sauce in the dressing.
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