Description
A flavorful bowl with sweet and spicy hot honey chicken, roasted vegetables, quinoa, and fresh herbs.
Ingredients
1 lb boneless, skinless chicken thighs
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
1/2 tsp chili powder
Salt and pepper to taste
1/3 cup honey
1 tbsp hot sauce or 1 tsp chili flakes
1 cup quinoa
2 cups water or broth
1 large sweet potato, diced
2 carrots, sliced
2 cups arugula
1/2 cup shredded red cabbage
1/4 cup crumbled feta
1 tbsp lemon zest
Fresh parsley and cilantro
Instructions
1. Marinate chicken with olive oil, garlic powder, paprika, chili powder, salt, and pepper. Let sit for 30 minutes.
2. Mix honey with chili flakes or hot sauce for the hot honey sauce. Set aside.
3. Cook quinoa in water or broth according to package instructions.
4. Toss sweet potatoes and carrots in olive oil, salt, and pepper. Roast at 400°F for 25–30 minutes.
5. Cook chicken in skillet over medium-high heat for about 6 minutes per side until fully cooked.
6. Assemble bowl: layer quinoa, roasted veggies, arugula, and cabbage. Top with sliced chicken.
7. Drizzle with hot honey sauce, then garnish with feta, lemon zest, and herbs.
Notes
Adjust heat level in hot honey to taste.
Swap in tofu or chickpeas for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop, Oven
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 18g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 85mg