Hot Honey Chicken Bowl
with roasted sweet potatoes, cabbage-carrot slaw, and quinoa
What you’ll need:
For the Chicken Marinade
2 lbs chicken breast or thighs
2 tbsp olive oil
1 tbsp balsamic vinegar
2 tbsp kosher salt
2 tsp chili powder
1 tsp black pepper
½ heaping teaspoon cumin
½ tsp coriander
¼ tsp red pepper flakes
For the Roasted Sweet Potatoes
1 lb sweet potatoes
1 tbsp olive oil
½ tsp salt
½ tsp onion powder
½ tsp garlic powder
½ tsp chili powder
½ tsp nutritional yeast
For the Quinoa
1 ½ cups quinoa, rinsed
3 c vegetable or chicken broth (or water)
For the Cabbage-Carrot Slaw
4 c cabbage, shredded or finely chopped
1 ½ cups carrot, shredded or julienned
¼ c low fat mayo
1 tbsp Dijon mustard
1 tbsp honey
2 tbsp apple cider vinegar
1 tsp kosher salt
1 tsp dried parsley
¼ tsp black pepper
Juice of ½ lime
For the Hot Honey Dressing
¼ c olive oil
¼ c dijon mustard
2 tbsp honey
2 tbsp apple cider vinegar
½ tsp kosher salt
1 tsp red pepper flakes
How to Make It:
Marinate the chicken.
In a mixing bowl, combine olive oil and balsamic vinegar, and add in all the spices. Whisk to combine, then toss in the chicken and use tongs to get them evenly coated. Cover with plastic wrap and move to the fridge to marinate for 30 minutes to 2 hours.
Roast your sweet potatoes.
Preheat the oven to 400ºF. Wash your sweet potatoes, then cut them into roughly 1" rounds and quarter each round. In a mixing bowl, toss with olive oil and spices until evenly coated, then move to a sheet pan and place in the preheated oven for roughly 25-30 minutes, tossing them halfway through.
Make the quinoa.
While your sweet potatoes are cooking, cook your quinoa according to package directions.
Make the slaw.
While sweet potatoes and quinoa cook, slice cabbage thinly. Grate your carrots or use pre-shredded carrots, and combine cabbage, carrots, and the rest of the slaw ingredients in a mixing bowl.
Cook the chicken.
At this point, your chicken should have been in the fridge for at least 30 minutes. Move it to the grill or a grill pan over medium-high heat. Make sure there's a high heat oil in your grill pan or that your grill grates are well lubricated. Cook until one side is blackened (about 6-8 minutes) then flip and cook for another 6-8 minutes. The chicken should reach an internal temperature of around 165˚F. Let it rest for a few minutes, then cut into cubes or strips.
Note: if you prefer to bake your chicken, add it to the oven with the sweet potatoes in step 2 and remove once it reaches 165ºF (should take about 20-25 minutes)
Make the hot honey dressing:
In a mixing bowl, combine all of the dressing ingredients and whisk vigorously to combine.
Assemble.
Add a cup of quinoa to a plate, add a few pieces of chicken and sweet potato, a half cup of slaw, and pour over as much dressing as you like.
Optional toppings: scallions, crispy shallots, sesame seeds, black pepper.
