Description
This Hot Honey Chicken Bowl is a flavorful and balanced dish inspired by Sweetgreen’s popular offering. It features perfectly seasoned crispy chicken thighs, roasted sweet potatoes, savory quinoa, tangy coleslaw, and a spicy sweet honey mustard dressing, all assembled into a vibrant, satisfying bowl perfect for a wholesome meal.
Ingredients
Units
Scale
Chicken
- 1 pound chicken thighs, boneless & skinless
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon lemon pepper
- 1/4 teaspoon black pepper
Sweet Potatoes
- 1 pound sweet potatoes
- 2 tablespoons avocado oil
- sprinkle of salt, to taste
- sprinkle of black pepper, to taste
- 1 to 2 tablespoons cornstarch
Quinoa
- 1 tablespoon unsalted butter
- 1/2 tablespoon minced garlic
- 1 cup quinoa
- 2 cups chicken broth
- 1/2 teaspoon salt
Coleslaw
- 3 cups red cabbage
- 1 cup shredded carrots
- 1/2 cup mayonnaise
- 1 tablespoon yellow mustard
- 1/2 teaspoon salt, to taste
- 2 tablespoons apple cider vinegar
- 1/4 teaspoon black pepper
- 1 tablespoon white sugar or honey
Hot Honey Mustard Dressing
- 1/4 cup honey
- 1/3 cup avocado oil or olive oil
- 1/4 cup yellow or Dijon mustard
- 3 tablespoons apple cider vinegar
- 1 teaspoon red pepper flakes
- 1/2 teaspoon salt
Onions
- 1/2 large yellow onion, thinly sliced
- 1/2 cup buttermilk
- 1/2 cup all-purpose flour
- sprinkle of salt, to taste
- vegetable oil, for frying
Instructions
- Hot Honey Mustard Vinaigrette: In a blender, combine honey, avocado or olive oil, mustard, apple cider vinegar, red pepper flakes, and salt. Blend until smooth and set aside.
- Make the Coleslaw: In a large bowl, mix shredded red cabbage and carrots. In a separate bowl, whisk together mayonnaise, mustard, salt, apple cider vinegar, black pepper, and honey or sugar. Pour dressing over the cabbage mixture, toss well, and chill for at least 15 minutes.
- Roast the Sweet Potatoes: Preheat oven to 425°F. Peel and cut sweet potatoes into small cubes. Toss with avocado oil, salt, black pepper, and cornstarch until coated. Arrange on a baking sheet and roast for 30-40 minutes, flipping halfway, until crispy outside and tender inside.
- Cook the Quinoa: Melt butter in a pot over medium heat. Sauté garlic until fragrant. Add quinoa, stir to coat, then pour in chicken broth and salt. Bring to a boil, reduce heat, cover, and simmer for 15-20 minutes until water is absorbed. Fluff with a fork and let sit covered for 10 minutes.
- Cook the Chicken: Season 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 with oil. Add chicken and cook for 6-8 minutes per side until cooked through and golden. Rest 5 minutes, then slice into bite-sized pieces.
- Fry the Onions: Thinly slice onions, soak in buttermilk. Dredge in flour seasoned with salt. Fry in hot vegetable oil for 6-8 minutes until crispy and golden. Drain on paper towels.
- Assemble the Bowls: Base with quinoa. Add roasted sweet potatoes on one side. Place sliced chicken next to the sweet potatoes. Add coleslaw opposite the chicken. Drizzle hot honey mustard dressing over the top. Garnish with fried onions and serve immediately.
Notes
- Adjust the level of spiciness in the dressing by varying the amount of red pepper flakes.
- For extra flavor, marinate the chicken with the seasoning mixture for an hour before cooking.
- Sweet potatoes can be prepared in advance and reheated.
- If you prefer, use pre-cooked rotisserie chicken for quicker assembly.
- Ensure frying oil is hot enough to prevent soggy onions.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 680 kcal
- Sugar: 12 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 80 g
- Fiber: 12 g
- Protein: 40 g
- Cholesterol: 80 mg
