Hot Honey Chicken Bowl (Printer-Friendly)

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

# What You'll Need:

→ 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 - 0.5 teaspoon garlic powder
05 - 0.5 teaspoon onion powder
06 - 0.5 teaspoon salt
07 - 0.25 teaspoon black pepper

→ Roasted Sweet Potatoes

08 - 2 medium sweet potatoes, peeled and diced
09 - 1 tablespoon olive oil
10 - 0.5 teaspoon salt
11 - 0.25 teaspoon black pepper

→ Quinoa

12 - 1 cup quinoa, rinsed
13 - 2 cups water
14 - 0.5 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 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, turning 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 seasoned 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 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 a small bowl until smooth. Season with salt and pepper to taste.
08 - Divide cooked quinoa evenly 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 Suggestions:

01 -
  • It turns weeknight dinner into something that feels restaurant-worthy without any fancy techniques or hard-to-find ingredients.
  • The hot honey mustard dressing is dangerously good and you will find yourself licking the spoon before it even hits the bowl.
  • Every component can be prepped ahead, so you can assemble these bowls in under five minutes when hunger strikes.
  • It balances sweet, spicy, tangy, and savory in a way that keeps each bite interesting instead of monotonous.
02 -
  • If your sweet potatoes aren't caramelizing, your oven isn't hot enough or you've crowded the pan, give them space and crank up the heat.
  • Don't skip letting the quinoa steam off the heat, that's when it becomes fluffy instead of gummy and wet.
  • The slaw gets better as it sits, so if you're meal prepping, make a big batch and it will stay crunchy and tangy for days.
03 -
  • Let your skillet get really hot before adding the chicken so it sears instead of steams, that's how you get those golden, flavorful edges.
  • Taste your dressing before drizzling and adjust the heat, sweetness, or acidity to match your mood, it should make you want to lick the spoon.
  • If your sweet potatoes are different sizes, the smaller pieces will crisp up faster, so try to cut them as evenly as possible for consistent caramelization.
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