Description
There's something truly comforting about a warm bowl of goodness, especially when it marries sweet and spicy flavors in a way that keeps me coming back for more. Discover the magic of a Hot Honey Chicken Bowl inspired by Sweetgreen with juicy chicken thighs, crispy sweet potatoes, and refreshing coleslaw.
Ingredients
Scale
- 4 pieces chicken thighs
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon lemon pepper
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 cup quinoa
- 2 cups chicken broth
- 2 cloves minced garlic
- 2 cups sweet potatoes
- 2 tablespoons avocado oil
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1/2 cup mayonnaise
- 1 tablespoon yellow mustard or Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons white sugar or honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup honey
- 1 teaspoon red pepper flakes
- 3 tablespoons avocado oil (for dressing)
- 1 medium yellow onion
- 1 cup buttermilk
- 1 cup flour
- 2 cups oil (for frying onions)
Instructions
- Prepare Coleslaw: Combine shredded red cabbage and carrots with mayonnaise, mustard, apple cider vinegar, sugar or honey, salt, and pepper. Mix well, cover, and refrigerate to let flavors meld for at least 30 minutes.
- Cook Quinoa: Sauté minced garlic in butter or olive oil until fragrant, about 1 minute. Toast quinoa briefly in the garlic fat, then add chicken broth. Bring to a boil, then simmer covered until liquid is absorbed, about 15-20 minutes. Fluff with a fork and set aside.
- Roast Sweet Potatoes: Peel and dice sweet potatoes into bite-sized cubes. Toss with avocado oil, salt, pepper, and optional cornstarch for extra crispiness. Spread on a baking sheet without crowding and roast at 425°F (220°C) for 25-35 minutes, flipping halfway, until crispy outside and tender inside.
- Season & Cook Chicken: Mix olive oil with chili powder, Italian seasoning, smoked paprika, garlic powder, onion powder, lemon pepper, salt, and black pepper. Massage spices into chicken thighs, then heat a skillet until very hot. Cook chicken for 7-8 minutes on each side until golden brown and cooked through. Let rest before slicing.
- Prepare Hot Honey Mustard Dressing: Blend honey, yellow or Dijon mustard, apple cider vinegar, red pepper flakes, avocado oil, and salt until smooth and emulsified. Store leftovers refrigerated for up to 2 weeks.
- Make Crispy Fried Onions: Thinly slice yellow onion and soak in buttermilk for at least 10 minutes. Dredge in flour and salt, then deep fry in hot oil until golden brown and crispy. Drain on paper towels.
- Assemble Bowl: Start with a scoop of quinoa as the base. Add roasted sweet potatoes on one side and sliced chicken next to them. Pile coleslaw on the opposite side and drizzle hot honey mustard dressing over the top. Finish with crispy fried onions for an irresistible crunch.
Notes
- Chicken Seasoning: Massage spices thoroughly into chicken thighs to ensure maximum flavor; piercing the meat allows the marinade to penetrate further.
- Crispy Sweet Potatoes: Avoid overcrowding the baking sheet while roasting; this prevents steaming and guarantees crispy edges. Dusting with cornstarch enhances crunchiness.
- Flavorful Coleslaw: Prepare the coleslaw in advance and let it chill in the fridge. This allows the flavors to develop, resulting in a more vibrant and tasty dish.
- Smooth Dressing: Blend the hot honey mustard dressing until fully emulsified to achieve a creamy texture; refrigerated leftovers can last up to two weeks.
- Perfect Fried Onions: Maintain a steady oil temperature when frying to avoid greasy results; soaking the onions in buttermilk tenderizes them and enhances flavor.
- Flexible Ingredients: Feel free to swap ingredients as needed, such as using brown rice instead of quinoa or trying different mustards in the dressing for your perfect Hot Honey Chicken Bowl.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop and Oven
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 10g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 10g
- Protein: 40g
- Cholesterol: 120mg
Keywords: Hot Honey Chicken Bowl, Sweet Green, recipe, comfort food