Hot Honey Chicken Bowl (Printable Version)

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

# What You 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

# How To Make It:

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.
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, 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. Adjust seasoning to taste.
08 - Divide quinoa among four bowls. Top with roasted sweet potatoes, cooked chicken, and red cabbage slaw. Drizzle generously with hot honey mustard dressing. Serve immediately.

# Expert Advice:

01 -
  • Everything cooks on parallel tracks, so you can have a restaurant-quality bowl ready in under an hour without feeling rushed.
  • The hot honey mustard dressing is dangerously addictive and transforms even the plainest components into something memorable.
  • It's the kind of bowl that tastes indulgent but actually leaves you energized, not weighed down.
  • Customize endlessly based on what you have or what you're craving that particular day.
02 -
  • Don't skip the rinsing step for quinoa unless you enjoy a soapy, bitter aftertaste that lingers and confuses your palate.
  • The hot honey mustard dressing truly is the star, and tasting it as you build it guarantees you'll nail the balance between sweet, spicy, and tangy.
  • Those sweet potatoes need a hot oven and space on the sheet, or they'll steam instead of caramelize, which changes everything.
03 -
  • Cook your components in stages if you're feeding people at different times, then assemble individual bowls on demand so everything stays at peak texture.
  • The slaw actually improves if you make it an hour ahead, giving the acid more time to soften and meld the flavors together into something cohesive.
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