Hot Honey Chicken Bowl (Print Version)
Spicy chicken, sweet potatoes, tangy slaw, quinoa, and a bold hot honey mustard dressing all in one bowl.
# Ingredients:
→ Chicken
01 -
1 pound boneless, skinless chicken thighs
02 -
1 tablespoon olive oil
03 -
1 teaspoon chili powder
04 -
1 teaspoon salt
05 -
1 teaspoon Italian seasoning
06 -
1/2 teaspoon smoked paprika
07 -
1 teaspoon garlic powder
08 -
1/2 teaspoon onion powder
09 -
1/2 teaspoon lemon pepper
10 -
1/4 teaspoon black pepper
→ Sweet Potatoes
11 -
1 pound sweet potatoes
12 -
2 tablespoons avocado oil
13 -
Salt, to taste
14 -
Black pepper, to taste
15 -
1 to 2 tablespoons cornstarch
→ Quinoa
16 -
1 tablespoon unsalted butter
17 -
1/2 tablespoon minced garlic
18 -
1 cup quinoa
19 -
2 cups chicken broth
20 -
1/2 teaspoon salt
→ Coleslaw
21 -
3 cups shredded red cabbage
22 -
1 cup shredded carrots
23 -
1/2 cup mayonnaise
24 -
1 tablespoon yellow mustard
25 -
1/2 teaspoon salt, to taste
26 -
2 tablespoons apple cider vinegar
27 -
1/4 teaspoon black pepper
28 -
1 tablespoon white sugar or honey
→ Hot Honey Mustard Dressing
29 -
1/4 cup honey
30 -
1/3 cup avocado oil or olive oil
31 -
1/4 cup yellow or Dijon mustard
32 -
3 tablespoons apple cider vinegar
33 -
1 teaspoon red pepper flakes
34 -
1/2 teaspoon salt
→ Crispy Onions
35 -
1/2 large yellow onion, thinly sliced
36 -
1/2 cup buttermilk
37 -
1/2 cup all-purpose flour
38 -
Salt, to taste
39 -
Vegetable oil, for frying
# Instructions:
01 -
In a blender, combine honey, avocado oil or olive oil, mustard, apple cider vinegar, red pepper flakes, and salt. Blend until fully emulsified and set aside.
02 -
In a large bowl, mix red cabbage and carrots. In a separate bowl, whisk mayonnaise, mustard, salt, apple cider vinegar, black pepper, and sugar or honey. Combine dressing with vegetables, toss to coat, and chill for at least 15 minutes.
03 -
Preheat oven to 425°F. Peel and dice sweet potatoes into 1/2-inch cubes. Toss with avocado oil, salt, black pepper, and cornstarch until coated. Spread on baking sheet and roast for 30-40 minutes, flipping once, until tender and crispy at the edges.
04 -
Melt butter in a pot over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant. Stir in quinoa, then add chicken broth and salt. Bring to a boil, cover, reduce heat, and simmer 15-20 minutes until liquid is absorbed. Turn off heat and let sit covered for 10 minutes. Fluff with fork.
05 -
Toss chicken thighs with olive oil, chili powder, salt, Italian seasoning, smoked paprika, garlic powder, onion powder, lemon pepper, and black pepper. Heat a skillet over medium heat with a small drizzle of olive oil. Sear chicken 6-8 minutes per side until golden and cooked through. Rest 5 minutes, slice into bite-sized pieces.
06 -
Soak sliced onion in buttermilk. In a separate bowl, combine flour and salt. Dredge soaked onions in flour mixture until well coated. Heat vegetable oil in a skillet over medium heat. Fry onions 6-8 minutes until golden and crisp; drain on paper towels.
07 -
Spoon quinoa into serving bowls. Add roasted sweet potatoes to one side, sliced chicken alongside, and coleslaw on the opposite side. Drizzle with hot honey mustard vinaigrette. Top with crispy fried onions. Serve immediately.
# Notes:
01 -
For even crispier onions, ensure they are thinly sliced and well coated in flour before frying.
02 -
You can substitute brown rice for quinoa, or use rotisserie chicken for a shortcut.