Hot Honey Chicken Bowl

Irresistible Hot Honey Chicken Bowl: Your New Family Favorite!

These cozy hot honey chicken bowls are not just bursting with flavors but also pack a nutritious punch, featuring protein-rich chicken thighs and fiber-filled sweet potatoes that will keep your family happy and satisfied. Perfect for a weeknight dinner, you can whip this hearty meal up in about 40 minutes, giving you more time to unwind with your loved ones.

Picture this: It’s a chilly evening, and you’re craving something comforting yet vibrant. You want a dish that feels indulgent but still wholesome , something you can serve the kids without a second thought. That’s where this Hot Honey Chicken Bowl steps in! Inspired by my family’s love for both warmth and spice, this dish brings a delightful balance of sweet and savory that is simply irresistible.

Hot Honey Chicken Bowl

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These cozy hot honey chicken bowls are bursting with flavors, featuring protein-rich chicken thighs and fiber-filled sweet potatoes, perfect for a weeknight dinner.

• Author: anytimesrecipegmail-com
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Air Frying, Baking
• Cuisine: American
• Diet: Gluten-Free

Ingredients

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• Salt and pepper
• 1 pound boneless skinless chicken thighs (about 3 thighs)
• 4 teaspoons olive oil
• 2 teaspoons balsamic vinegar
• 1–1/4 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 2 pounds sweet potatoes, peeled and cut into 1/4-inch thick half moons (about 6 cups)
• 2 tablespoons olive oil
• 1/2 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 cup mayo
• 1 tablespoon yellow mustard
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey (or white sugar)
• 3 cups red cabbage, thinly sliced
• 1 cup shredded carrots
• 1/2 cup mayo (for slaw)
• 3 tablespoons yellow mustard (not Dijon)
• 2 tablespoons honey (for slaw)
• 1 tablespoon red wine vinegar
• 1/2 to 1 teaspoon red pepper flakes (adjust for spice level)
• 1 cup quinoa, prepared according to package directions
• Crispy fried onions (optional for topping)

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Instructions

1. Prepare the Chicken: Trim excess fat off the chicken thighs and pat dry. In a bowl, combine chicken, olive oil, and balsamic vinegar. Toss to coat. Sprinkle in chili powder, cumin, garlic powder, and paprika along with salt and pepper. Place chicken smooth-side down in an air fryer and cook at 400°F for 10 to 12 minutes, flipping halfway, until it reaches an internal temperature of 160°F. Let it rest for 5 minutes before slicing thinly.
2. Sweet Potatoes: Preheat your oven to 425°F. Toss sweet potato slices with olive oil, seasoning with chili powder, paprika, cumin, salt, and pepper. Spread on a baking sheet in a single layer and bake for 27 to 35 minutes, flipping every 10 to 15 minutes until charred and tender.
3. Slaw Preparation: In a large bowl, whisk together mayo, mustard, apple cider vinegar, and honey until smooth. Season with salt and pepper. Add in sliced cabbage and shredded carrots, tossing to coat. Chill in the fridge until ready to serve.
4. Sauce: In a small bowl, mix mayo, yellow mustard, honey, red wine vinegar, and red pepper flakes. Adjust seasoning with salt and pepper and whisk until smooth. Refrigerate to let flavors meld.
5. Assembling Your Bowl: Divide cooked quinoa among four bowls. Layer sliced chicken, roasted sweet potatoes, and slaw on top. Add crispy fried onions if desired and drizzle with the prepared sauce just before serving.

Notes

For crispy chicken, preheat the air fryer and don’t overcrowd the basket. Add crunchy toppings like nuts or seeds to the slaw for texture.

Nutrition

• Serving Size: 1 serving
• Calories: 500
• Sugar: 10g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 8g
• Protein: 25g
• Cholesterol: 70mg

Why You’ll Love This Hot Honey Chicken Bowl

You’re in for a treat with this recipe! Not only is it family-friendly and easy to prepare, but it’s also versatile enough to suit any palate. With caramelized sweet potatoes and a zesty slaw, every bite is an explosion of flavors that will make everyone at the table say, “Yum!”

Making Your Hot Honey Chicken Bowl

Ingredients

• Salt and pepper
• 1 pound boneless skinless chicken thighs (about 3 thighs)
• 4 teaspoons olive oil
• 2 teaspoons balsamic vinegar
• 1-1/4 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 2 pounds (about 3 large) sweet potatoes, peeled and cut into 1/4-inch thick half moons (about 6 cups)
• 2 tablespoons olive oil
• 1/2 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 cup mayo
• 1 tablespoon yellow mustard
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey (or white sugar)
• 3 cups red cabbage, thinly sliced
• 1 cup shredded carrots
• 1/2 cup mayo (for slaw)
• 3 tablespoons yellow mustard (not Dijon)
• 2 tablespoons honey (for slaw)
• 1 tablespoon red wine vinegar
• 1/2 to 1 teaspoon red pepper flakes (adjust for spice level)
• 1 cup quinoa, prepared according to package directions
• Crispy fried onions (optional for topping)

Directions

1. Prepare the Chicken: Start by trimming the excess fat off the chicken thighs and patting them dry. In a bowl, combine the chicken, olive oil, and balsamic vinegar. Toss to coat well. Sprinkle in the chili powder, cumin, garlic powder, and paprika, along with salt and pepper (about 1 teaspoon salt and 3/4 teaspoon pepper). Place the chicken smooth-side down in your air fryer and cook at 400°F for 10 to 12 minutes, flipping halfway, until it reaches an internal temperature of 160°F. Let it rest for 5 minutes before slicing thinly.

2. Sweet Potatoes: Preheat your oven to 425°F. Toss the sweet potato slices with olive oil, seasoning them with the chili powder, paprika, cumin, salt, and pepper (about 3/4 teaspoon salt and 1/4 teaspoon pepper). Spread them out on a baking sheet in a single layer and bake for 27 to 35 minutes, flipping every 10 to 15 minutes until they become charred and tender.

3. Slaw Preparation: In a large bowl, whisk together the mayo, mustard, apple cider vinegar, and honey until smooth. Season with salt and pepper (about 1/2 teaspoon salt and 1/4 teaspoon pepper). Add in the sliced cabbage and shredded carrots, tossing to coat. Chill in the fridge until you’re ready to serve.

4. Sauce: In a small bowl, mix the mayo, yellow mustard, honey, red wine vinegar, and red pepper flakes. Adjust the seasoning with salt and pepper (about 1/4 teaspoon each) and whisk until smooth. Refrigerate this to let the flavors meld together.

5. Assembling Your Bowl: Begin by dividing the cooked quinoa among four bowls. Layer your sliced chicken, roasted sweet potatoes, and slaw on top. If you fancy, sprinkle crispy fried onions over the top and drizzle with the prepared sauce just before serving.

Serving Suggestions for Your Hot Honey Chicken Bowl

This Hot Honey Chicken Bowl is delightful on its own, but feel free to serve it alongside some warm crusty bread or a fresh garden salad for added texture and taste. It’s a complete meal that guarantees satisfaction!

Storing Your Delicious Leftovers

If you have any leftovers (though I doubt you will!), store them in an airtight container in the refrigerator for up to 3 days. You can reheat it in the microwave or quickly warm it up on the stovetop. The flavors will continue to blend beautifully.

Tips to Perfect Your Hot Honey Chicken Bowl

• For crispy chicken, preheat the air fryer and don’t overcrowd the basket.
• Add crunchy toppings like nuts or seeds to the slaw for an extra layer of texture.
• If you like it hot, feel free to adjust the red pepper flakes to suit your taste!

Variations to Try

• Swap out sweet potatoes for butternut squash or regular potatoes if you prefer.
• Use grilled chicken instead of air-fried for a smokier flavor.
• Don’t hesitate to add different veggies to the slaw, such as sliced bell peppers or shredded broccoli.

FAQs

1. Can I use chicken breast instead of thighs?
   
   Absolutely! Just ensure to adjust cooking time as chicken breasts can dry out quickly. Aim for an internal temperature of 165°F.

2. Is this recipe gluten-free?
   
   Yes, this recipe is naturally gluten-free if you’re cautious with your condiments. Just check the labels!

3. Can I prepare the slaw ahead of time?
   
   Definitely! In fact, letting it chill in the fridge for a few hours allows the flavors to meld beautifully.

With this recipe in your arsenal, dinner will be a breeze. Gather your family, enjoy the cozy ambiance, and indulge in the beautiful medley of flavors of this Hot Honey Chicken Bowl!