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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.

Ingredients

Scale
  • 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)

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

Find it online: https://www.anytimesrecipes.com/hot-honey-chicken-bowl-honey-chicken-recipe/