Description
The Hot Honey Chicken Bowl is a vibrant, flavorful dish inspired by Sweet Green, featuring tender roasted chicken thighs, crispy sweet potatoes, fluffy quinoa, tangy coleslaw, and a spicy-sweet honey mustard dressing. Perfect for a satisfying lunch or dinner, this bowl combines savory, spicy, and sweet elements for a delicious, balanced meal.
Ingredients
Units
Scale
CHICKEN
- 1 pound chicken thighs, boneless & skinless
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon lemon pepper
- 1/4 teaspoon black pepper
SWEET POTATOES
- 1 pound sweet potatoes
- 2 tablespoons avocado oil
- Sprinkle of salt, to taste
- Sprinkle of black pepper, to taste
- 1 to 2 tablespoons cornstarch
QUINOA
- 1 tablespoon unsalted butter
- 1/2 tablespoon minced garlic
- 1 cup quinoa
- 2 cups chicken broth
- 1/2 teaspoon salt
COLESLAW
- 3 cups red cabbage, shredded
- 1 cup shredded carrots
- 1/2 cup mayonnaise
- 1 tablespoon yellow mustard
- 1/2 teaspoon salt
- 2 tablespoons apple cider vinegar
- 1/4 teaspoon black pepper
- 1 tablespoon white sugar or honey
HOT HONEY MUSTARD DRESSING
- 1/4 cup honey
- 1/3 cup avocado oil or olive oil
- 1/4 cup yellow or Dijon mustard
- 3 tablespoons apple cider vinegar
- 1 teaspoon red pepper flakes
- 1/2 teaspoon salt
ONIONS
- 1/2 large yellow onion, thinly sliced
- 1/2 cup buttermilk
- 1/2 cup all-purpose flour
- Sprinkle of salt, to taste
- Vegetable oil, for frying
Instructions
- Hot Honey Mustard Vinaigrette: In a blender, combine honey, avocado oil or olive oil, mustard, apple cider vinegar, red pepper flakes, and salt. Blend until smooth and set aside.
- Make the Coleslaw: In a large bowl, toss shredded red cabbage and carrots. In a separate bowl, mix mayonnaise, mustard, salt, apple cider vinegar, black pepper, and honey or sugar. Pour over the vegetables and toss well. Chill for at least 15 minutes before serving.
- Roast the Sweet Potatoes: Preheat oven to 425°F. Peel and dice sweet potatoes into cubes. Toss with avocado oil, salt, black pepper, and cornstarch. Spread on a baking sheet and roast for 30-40 minutes, flipping halfway, until tender and crispy.
- Cook the Quinoa: Melt butter in a pot over medium heat. Add minced garlic and sauté 1-2 minutes. Stir in quinoa to coat. Add chicken broth and salt, bring to a boil. Reduce heat, cover, and simmer 15-20 minutes until tender. Fluff with a fork and set aside.
- Cook the Chicken: Mix chicken thighs with olive oil, chili powder, salt, Italian seasoning, smoked paprika, garlic powder, onion powder, lemon pepper, and black pepper. Heat oil in a skillet over medium heat. Cook chicken about 6-8 minutes per side until golden and cooked through. Let rest for 5 minutes, then slice.
- Fry the Onions: Soak sliced onions in buttermilk. Mix flour with salt. Dredge onions in flour mixture. Heat vegetable oil in a skillet. Fry onions until golden and crispy (6-8 minutes). Drain on paper towels.
- Assemble the Bowls: Start with quinoa as a base. Arrange roasted sweet potatoes, sliced chicken, and coleslaw on top. Drizzle with honey mustard dressing. Garnish with crispy fried onions. Serve immediately.
Notes
- For extra flavor, marinate the chicken for 30 minutes before cooking.
- Adjust spice levels by adding more or less red pepper flakes to the dressing.
- Ensure sweet potatoes are evenly coated with cornstarch for maximum crispiness.
- You can prepare the coleslaw and dressings ahead of time for quicker assembly.
- Frying the onions in vegetable oil gives them a perfect crispy texture; alternatively, bake for a healthier option.
Nutrition
- Serving Size: 1 bowl
- Calories: 620 kcal
- Sugar: 14 g
- Sodium: 880 mg
- Fat: 30 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 8 g
- Protein: 40 g
- Cholesterol: 85 mg
