Description
The Hot Honey Chicken Quinoa Bowl is a healthy, hearty dish featuring roasted sweet potatoes, tender chicken glazed with a spicy-sweet hot honey sauce, and vibrant greens like arugula or kale, served over fluffy quinoa.
Ingredients
Scale
- 1 1/2 pound boneless skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoon honey
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon cayenne pepper
- 1 cup quinoa, rinsed
- 2 cup chicken broth
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1 large sweet potato, cut into 1/2 inch cubes
- 2 tablespoon olive oil
- Salt and pepper to taste
- 2 cup shredded red cabbage
- 2 cup baby arugula or kale
- 1/2 cup crumbled feta cheese
- Fresh parsley or cilantro for garnish
Instructions
- Preheat your oven to 425°F.
- Toss the sweet potato cubes with olive oil, salt, and pepper until evenly coated. Spread them out on a baking sheet in a single layer. Roast for about 25 to 30 minutes, flipping halfway through, until they are golden brown and tender.
- In a small mixing bowl, whisk together the honey, red pepper flakes, and cayenne pepper. If the mixture feels too thick, microwave it for about 10 seconds to make it more manageable, then set it aside.
- In a saucepan over medium heat, melt the tablespoon of butter. Add minced garlic and sauté for 1 to 2 minutes until fragrant. Stir in the rinsed quinoa, mixing until it’s fully coated with butter. Add the chicken broth and salt, then bring the mixture to a boil. Once boiling, cover and reduce the heat to low, letting it simmer for about 15 minutes. Remove from heat and let it steam, covered, for an additional 5 minutes. Finally, fluff it with a fork before serving.
- In a large bowl, toss your chicken pieces with olive oil, smoked paprika, garlic powder, dried thyme, salt, and black pepper. Make sure every piece is well-coated for maximum flavor.
- Heat a skillet over medium-high heat. Add the seasoned chicken and cook for 4 to 5 minutes on each side, monitoring the internal temperature to ensure it reaches 165°F. Drizzle half of the hot honey glaze over the chicken, tossing to coat, and cook for an additional minute to let the flavors meld.
- Remove the chicken from heat, letting it rest for about 5 minutes. This helps retain juices. Afterwards, slice or chop the chicken into bite-sized pieces to prepare for assembly.
- To assemble, start with a generous scoop of fluffy quinoa at the bowl’s base. Surround it with your beautifully roasted sweet potatoes, shredded cabbage, and a handful of arugula, creating an inviting layout. Place the sliced chicken on top.
- To elevate your Hot Honey Chicken Quinoa Bowl, drizzle the remaining hot honey glaze over the entire dish. Then, sprinkle with crumbled feta and fresh herbs, such as parsley or cilantro, for a beautiful finishing touch. Serve immediately.
Notes
This dish can be made ahead of time for meal prep. Store components separately in airtight containers in the refrigerator and assemble when ready to eat.
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 10g
- Protein: 40g
- Cholesterol: 100mg