Hot Honey Chicken Bowls
Delicious seasoned chickened served over quinoa with roasted sweet potatoes, coleslaw and hot honey vinaigrette
Ingredients
For the chicken:
- 3 boneless skinless chicken breasts cut into bite sized pieces
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 1/2 tsp salt
- black pepper to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- 1/2 tsp smoked paprika
For the dressing:
- 1/4 cup oil
- 2 tbsp dijon mustard
- 2 tbsp hot honey or regular and add some red pepper flakes or cayenne to your taste
- 2 tbsp cider vinegar
- 1/2 tsp salt or to taste
For the sweet potatoes:
- 1 lb sweet potatoes peeled and diced
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
For the coleslaw:
- 4 cups shredded cabbage or coleslaw mix
- 1/4 cup mayo
- 1 tbsp dijon mustard
- 1 tbsp sugar
- 2 tbsp apple cider vinegar
- 1 tsp salt
For the bowl:
- quinoa, rice or couscous cooked according to package
- chopped parsley optional
Instructions
- Heat the oven to 400 and line a baking sheet with foil. Toss the peeled and cut sweet potatoes with the oil, salt, pepper and spices. Place in the oven and bake for 15 minutes, then stir and flip and bake another 15-20 minutes until well browned and tender.
- Prepare your rice or quinoa or other base according to your package.
- For the coleslaw, mix all the ingredients in a bowl and taste and adjust the seasoning.
- For the dressing, whisk together all of the ingredients and taste and adjust the vinegar, mustard or honey as desired.
- Toss the cut up chicken with the spices, vinegar and salt and pepper and heat a skillet over medium high with the oil in it. Add the chicken and cook without stirring until browned. Stir and then cook, stirring occasionally until cooked through.
- Place some quinoa in a bowl and top with some of the chicken. Add some sweet potatoes and some coleslaw and if you are using parsley add it on top. Drizzle with dressing and serve.