Hot Honey Chicken Bowl (Printable)

Vibrant bowl with spiced chicken, caramelized sweet potatoes, crunchy 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 - 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 the diced sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 to 25 minutes, turning halfway through, until golden and tender.
03 - Bring water and salt to a boil in a saucepan. 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 mixing bowl, toss chicken pieces with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper.
05 - Heat a large skillet over medium-high heat. Add seasoned chicken and cook for 6 to 8 minutes, stirring occasionally, until golden and cooked through. Transfer to a plate and set aside.
06 - Combine shredded cabbage, carrot, apple cider vinegar, olive oil, honey, salt, and pepper in a mixing bowl. Toss thoroughly 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 serving bowls. Top each bowl with roasted sweet potatoes, cooked chicken, and red cabbage slaw. Drizzle generously with hot honey mustard dressing. Serve immediately.

# Expert Advice:

01 -
  • Everything cooks in under an hour, and most of it happens without you hovering over the stove.
  • The hot honey dressing is dangerously good, the kind you'll want to drizzle on everything for weeks.
  • It feels like restaurant food but costs a fraction and uses ingredients you probably already have.
  • Leftovers actually taste better the next day once the slaw mellows and the flavors marry.
02 -
  • Don't crowd the sweet potatoes on the baking sheet or they'll steam instead of roast and you'll lose that caramelized crust.
  • Let the quinoa rest covered after cooking, lifting the lid too early releases the steam it needs to finish properly.
  • The slaw needs at least ten minutes to sit, the acid breaks down the cabbage just enough to make it tender but still crunchy.
  • If your dressing seems too thick, whisk in a teaspoon of water at a time until it drizzles smoothly.
03 -
  • Make a double batch of the hot honey mustard dressing and keep it in a jar, it's incredible on salads, roasted vegetables, and even as a sandwich spread.
  • If your sweet potatoes aren't browning, your oven isn't hot enough or they're too crowded, spread them out and give them space to breathe.
  • Taste your slaw before assembling the bowls, cabbage varies in bitterness and you might need an extra pinch of salt or drizzle of honey to balance it.
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