Hot Honey Chicken Bowl

• porciones: 4 servings
• tiempo activo: 1 hour 15 minutes
• tiempo total: 1 hour 45 minutes

Ingredientes

Salt and pepper

1 pound boneless skinless chicken thighs (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 (3 large) sweet potatoes (peeled and cut into 1/4th-inch thick half moons (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

1 cup shredded carrots

1/2 cup mayo

3 tablespoons yellow mustard (not Dijon)

2 tablespoons honey

1 tablespoon red wine vinegar

1/2 to 1 teaspoon red pepper flakes (depending on how hot you like it!)

1 cup quinoa (prepared to package directions)

Crispy fried onions (optional)

Instrucciones

Make Chicken

Prepare Chicken: Trim excess fat from chicken thighs and pat dry. Combine chicken, olive oil, and balsamic vinegar in a bowl; toss with tongs to coat. Sprinkle seasonings over chicken and add salt and pepper (about 1 tsp salt and 3/4 tsp pepper). Toss again until evenly coated.

For oven-baked chicken:

Preheat oven to 425°F and line a baking sheet with foil. Prepare and season chicken as above.Lay chicken thighs flat on the prepared sheet pan, spaced out, and bake for 15 minutes.Move the oven rack to 8 inches from the heat source, switch to broil, and broil chicken for 7–10 minutes until nicely blackened and caramelized.

Rest for 5–10 minutes before slicing

Make Sweet Potatoes

Sweet Potatoes: Preheat oven to 425°F. Toss sweet potatoes with olive oil, seasonings, and salt and pepper (about 3/4 tsp salt, 1/4 tsp pepper). Spread on a sheet pan in a single layer. Bake for 27–35 minutes, flipping every 10–15 minutes, until charred and tender.

Make Slaw

Slaw: Whisk mayo, mustard, vinegar, and honey in a large bowl. Season with salt and pepper (about 1/2 tsp salt, 1/4 tsp pepper). Add cabbage and carrots; toss with tongs to coat. Chill until ready to serve.

Make Sauce

Sauce: Combine all sauce ingredients in a small bowl. Adjust salt and pepper to taste (about 1/4 tsp each). Whisk until smooth, then refrigerate to let flavors meld.

Assembly: Divide cooked quinoa among 4 bowls. Add chicken, sweet potatoes, and slaw. Top with fried onions (if using) by crushing with your hands over the bowls. Drizzle with sauce just before serving.

Nutrición

• Calorías: 880 kcal
• Grasa Total: 56.6 g
• Colesterol: 105.8 mg
• Sodio: 931.5 mg
• Carbohidratos Totales: 59.9 g
• Fibra Dietética: 10.1 g
• Azúcares Totales: 17.7 g
• Proteína: 31.5 g