Hot Honey Chicken Bowl (Print)

A colorful bowl featuring spicy-sweet chicken, roasted sweet potatoes, quinoa, and tangy coleslaw topped with crispy onions.

# 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 red cabbage
22 - 1 cup shredded carrots
23 - 1/2 cup mayonnaise
24 - 1 tablespoon yellow mustard
25 - 1/2 teaspoon salt
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

# Directions:

01 - In a blender, combine honey, avocado oil or olive oil, mustard, apple cider vinegar, red pepper flakes, and salt. Blend until homogenous and well combined. Set aside.
02 - In a large bowl, combine shredded red cabbage and carrots. In a separate bowl, mix mayonnaise, mustard, salt, apple cider vinegar, black pepper, and sugar or honey to create the dressing. Pour the dressing over the vegetables and toss until well-coated. Chill for at least 15 minutes before serving.
03 - Preheat oven to 425°F (220°C). Peel and dice sweet potatoes into bite-sized cubes. Toss with avocado oil, salt, black pepper, and cornstarch until evenly coated. Spread on a baking sheet and roast for 30-40 minutes, until tender and slightly crispy, flipping halfway through.
04 - Melt butter in a pot over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add quinoa and stir to coat with butter and garlic. Pour in chicken broth, season with salt, and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes until quinoa is fully cooked. Remove from heat but leave covered for another 10 minutes, then fluff with a fork.
05 - Season chicken thighs with olive oil, chili powder, salt, Italian seasoning, smoked paprika, garlic powder, onion powder, lemon pepper, and black pepper in a mixing bowl. Heat a light drizzle of olive oil in a skillet over medium heat. Cook chicken for 6-8 minutes per side until golden brown and fully cooked. Rest for 5 minutes, then slice into bite-sized pieces.
06 - Thinly slice the yellow onion and soak in buttermilk. Mix flour with salt in a separate bowl. Dredge soaked onion slices in the flour mixture until well-coated. Heat oil in a skillet over medium heat and fry the coated onions for 6-8 minutes until golden brown and crispy. Drain on paper towels.
07 - Start with a base of cooked quinoa. Add roasted sweet potatoes on one side and sliced chicken next to them. Place coleslaw on the opposite side of the chicken. Drizzle hot honey mustard dressing over the chicken and sweet potatoes. Top with crispy fried onions for added crunch. Serve immediately.

# Notes:

01 - For extra flavor, marinate the chicken in the spice mixture for 30 minutes before cooking.
02 - The hot honey mustard dressing can be prepared up to 3 days in advance and stored in the refrigerator.

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