Description
These Sheet Pan Hot Honey Chicken Bowls are inspired by some of my favorite restaurant bowls but made even better. Loaded with fluffy quinoa, tender roasted sweet potatoes, spicy marinated chicken, and a tangy, crispy kale slaw, they’re flavorful, filling, and perfect for meal prep!
Ingredients
Units
Scale
Hot Honey Mustard Dressing
- 1/4 cup olive oil
- 3 tablespoons whole grain dijon mustard
- 3 tablespoons hot honey
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon crushed red pepper
Kale Slaw
- 1/4 cup greek yogurt
- 2 tablespoons mayonnaise
- 1 teaspoon dijon mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 1 teaspoon celery seed
- salt and pepper to taste
- 4 cups shredded kale
- 1 cup shredded carrot
- 1 cup shredded red cabbage
Chicken
- 1.5 pounds boneless, skinless chicken thighs
- 1 tablespoon olive oil oil
- 2 tablespoons hot honey
- 1 tablespoon balsamic vinegar
- 1 1/2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon mustard powder
- 1/8 teaspoon cayenne pepper (optional)
Sweet Potatoes
- 1 large garnet sweet potato, diced (around 1 pound)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 tablespoon olive oil
For Serving
- cooked quinoa
- thinly sliced green onion or chives
Instructions
- Make the Hot Honey Mustard Dressing: Add all of the dressing ingredients to a mixing bowl or blender. Whisk or blend until the dressing is smooth and emulsified. Set aside until it’s time to serve.
- Make the Kale Slaw: Add the greek yogurt, mayonnaise, mustard, apple cider vinegar, maple syrup, celery seed, salt, and pepper to a mixing bowl. Whisk together until well combined. Next, add the kale, carrot, and red cabbage. Toss until everything is well combined. Set aside in the fridge until it’s time to serve.
- Prep the Chicken: Add the chicken thighs, oil, honey, balsamic vinegar, salt, and spices to a large mixing bowl. Toss until the chicken is evenly coated.
- Prep the Sweet Potatoes: Add the diced sweet potatoes, salt, spices, and olive to a mixing bowl. Toss until the sweet potatoes are evenly coated in the spices and oil.
- Make the Chicken and Sweet Potatoes: Preheat the oven to 425 degrees and line a sheet pan with parchment paper. Place the chicken thighs on one side of the lined sheet pan and place the sweet potatoes on the opposite side in an even layer. Bake the chicken and sweet potatoes for 25-30 minutes or until the sweet potatoes are tender, tossing the potatoes as needed to ensure they don’t burn.
- Once the sweet potatoes are tender, remove them from the sheet pan and set aside. Next, spread the chicken thighs out on the sheet pan. Turn the oven to broil and then place the chicken thighs back in the oven to broil for 2-3 minutes for a bit more color.
- Assemble the Bowls: Start with a base of cooked quinoa, and add the chicken, sweet potatoes, and kale slaw. Finish with a drizzle of hot honey mustard dressing, and green onion or chives.
