Sweetgreens Hot Honey Chicken Plate

Ingredients

Prep Time: 20 minutes

Cook Time: 40 minutes

Yields: 6 servings

Ingredients:

Blackened Chicken:

– 2 lbs chicken thighs, cut into bite-sized pieces

– 2 tablespoons olive oil

– 3 tablespoons balsamic vinegar

– 2 teaspoons chili powder

– 1 teaspoon black pepper

– 2 teaspoons cumin

– 1 teaspoon coriander

– 2 teaspoons kosher salt

Quinoa:

– 1 1/2 cups quinoa, rinsed well

– 3 cups broth (or water)

Sweet Potatoes:

– 1 lb sweet potatoes (~2 medium sweet potatoes), cubed

– 1 tablespoon olive oil

– 1 teaspoon onion powder

Hot Honey Dressing:

– 1/2 cup olive oil

– 3 tablespoons honey

– 1 tablespoon dijon mustard

– 2 tablespoons apple cider vinegar

– 1 teaspoon red pepper flakes

– 1/2 teaspoon kosher salt

Slaw:

– 3 cups purple cabbage, shredded

– 1 cup shredded carrots

– 1/2 cup Greek yogurt

– 1 tablespoon dijon mustard

– 1 tablespoon honey

– 1 tablespoon apple cider vinegar

– 1 lime, juiced

– 1/4 cup fresh parsley, chopped

– 1/2 teaspoon kosher salt

Directions

Instructions:

– Preheat oven to 400°F. Toss sweet potatoes with oil and seasonings.

– Place on a baking sheet and bake for 35–40 minutes until crispy, tossing halfway through.

– Add chicken pieces to a bowl and toss with oil and seasonings.

– Cook chicken in a large skillet over medium heat until blackened and cooked through.

– Cook quinoa by adding quinoa and broth to a small pot. Bring to a boil, then cover and simmer on low for 15 minutes. Remove cover and fluff.

– Make the dressing by whisking together all dressing ingredients.

– Make the slaw by adding shredded cabbage and carrots to a bowl. Toss with remaining slaw ingredients.

– Build bowls with quinoa, chicken, sweet potatoes, and slaw. Pour hot honey dressing on top and serve.