Hot Honey Chicken Bowl (Print-Friendly Version)
Tangy chicken, roasted sweet potatoes, crunchy slaw, and spicy honey-mustard sauce in one bowl.
# What You'll Need:
→ Chicken
01 -
450 g boneless, skinless chicken thighs
02 -
15 ml olive oil
03 -
5 g chili powder
04 -
5 g salt
05 -
5 g Italian seasoning
06 -
2.5 g smoked paprika
07 -
5 g garlic powder
08 -
2.5 g onion powder
09 -
2.5 g lemon pepper
10 -
1.25 g black pepper
→ Sweet Potatoes
11 -
450 g sweet potatoes
12 -
30 ml avocado oil
13 -
Salt, to taste
14 -
Black pepper, to taste
15 -
10–20 g cornstarch
→ Quinoa
16 -
15 g unsalted butter
17 -
7 g minced garlic
18 -
170 g quinoa
19 -
480 ml chicken broth
20 -
2.5 g salt
→ Coleslaw
21 -
225 g red cabbage, finely sliced
22 -
110 g shredded carrots
23 -
120 ml mayonnaise
24 -
15 ml yellow mustard
25 -
2.5 g salt, to taste
26 -
30 ml apple cider vinegar
27 -
1.25 g black pepper
28 -
13 g white sugar or honey
→ Hot Honey Mustard Dressing
29 -
60 ml honey
30 -
80 ml avocado oil or olive oil
31 -
60 ml yellow or Dijon mustard
32 -
45 ml apple cider vinegar
33 -
5 g red pepper flakes
34 -
2.5 g salt
→ Onion Crisps
35 -
1/2 large yellow onion, thinly sliced
36 -
120 ml buttermilk
37 -
60 g all-purpose flour
38 -
Salt, to taste
39 -
Vegetable oil, for frying
# How to Make It:
01 -
In a blender, combine honey, avocado oil or olive oil, mustard, apple cider vinegar, red pepper flakes, and salt. Blend until completely emulsified and smooth. Set aside for serving.
02 -
Preheat oven to 200°C. Toss chicken thighs with olive oil, chili powder, salt, Italian seasoning, smoked paprika, garlic powder, onion powder, lemon pepper, and black pepper until well coated. Arrange on a baking tray lined with parchment and bake for 25–30 minutes or until fully cooked. Let rest before slicing.
03 -
Peel and dice sweet potatoes into 2 cm cubes. In a bowl, toss with avocado oil, salt, black pepper, and cornstarch to evenly coat. Spread on a lined baking tray and roast at 200°C for 25–30 minutes, turning halfway, until tender and crispy at the edges.
04 -
In a saucepan over medium heat, melt unsalted butter. Add minced garlic and cook for 30 seconds until aromatic. Stir in quinoa, toasting lightly, then pour in chicken broth and salt. Bring to a boil, cover, and reduce to a gentle simmer. Cook for 15 minutes, then remove from heat and let stand covered for 5 minutes. Fluff with a fork.
05 -
In a large bowl, combine finely sliced red cabbage, shredded carrots, mayonnaise, yellow mustard, salt, apple cider vinegar, black pepper, and sugar or honey. Mix thoroughly until vegetables are well coated. Refrigerate until ready to serve.
06 -
Soak thinly sliced onion in buttermilk for 15 minutes. Meanwhile, heat vegetable oil in a frying pan to 180°C. Dredge soaked onion in all-purpose flour mixed with salt. Fry in batches until golden and crisp, about 2–3 minutes. Drain on paper towels.
07 -
In individual serving bowls, layer cooked quinoa as the base. Arrange sliced chicken, roasted sweet potatoes, and a scoop of coleslaw on top. Finish with crispy onions and a generous drizzle of hot honey mustard dressing. Serve immediately.
# Additional Tips:
01 -
For even crispier onions, do not overcrowd the pan while frying; work in batches.
02 -
Quinoa can be prepared in advance and reheated as needed for assembly.