Description
A delicious and healthy meal featuring roasted chicken thighs, sweet potatoes, and a fresh purple cabbage coleslaw, served over quinoa and drizzled with a spicy honey mustard sauce.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs (or chicken breast)
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp dried thyme
- ½ tsp onion powder
- ½ tsp dried oregano
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional)
- 2 Tbsp extra virgin olive oil
- 1 lb sweet potatoes, cubed (about 2 medium sized potatoes, 3–4 cups)
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp kosher salt
- ½ tsp black pepper
- 1 tsp cornstarch
- 1 Tbsp extra virgin olive oil
- 3 cups shredded purple cabbage
- 1 cup shredded carrots (~2 large carrots)
- ½ cup plain Greek yogurt
- 1 Tbsp olive oil mayonnaise (or your favorite mayo)
- 1 Tbsp apple cider vinegar
- 1 Tbsp hot honey (or regular honey)
- ½ Tbsp Dijon mustard
- 2 Tbsp lime juice (1 small lime)
- ½ tsp garlic powder
- ½ tsp kosher salt (more to taste)
- ¼ tsp black pepper
- 2 Tbsp Dijon mustard
- 1 Tbsp hot honey
- 2 Tbsp apple cider vinegar (or lemon juice)
- ½ tsp red pepper flakes (add more if you like it spicier)
- ¼ tsp kosher salt
- dash black pepper
- ¼ cup extra virgin olive oil
- 1 cup quinoa, dry
Instructions
- Preheat the oven to 425℉ (220°C). Line a baking sheet with parchment paper and spray with cooking spray.
- Cut the chicken and sweet potatoes into cubes. In a mixing bowl, season chicken by adding it to the marinade ingredients including the spices and olive oil. Toss until the chicken is coated.
- Add the sweet potato cubes to one-half of the sheet pan in a single layer and coat in olive oil, cornstarch, salt, pepper, smoked paprika, and garlic powder. Add the seasoned chicken to the other side of the baking sheet.
- Cook in the preheated oven for 25-30 minutes until the chicken is golden brown and reaches an internal temperature of 165℉ (75°C).
- While the chicken and sweet potatoes roast, cook the quinoa according to the instructions on the package.
- Shred cabbage and carrots for the coleslaw and set them aside. In a large bowl, whisk together the coleslaw dressing ingredients and then add the cabbage and carrots, mixing well.
- To make the hot honey sauce, whisk together the Dijon mustard, hot honey, apple cider vinegar, red pepper flakes, minced garlic, and salt and pepper in a mason jar or small bowl.
- Assemble bowls by adding quinoa, coleslaw, chicken, and sweet potatoes to a bowl. Drizzle the hot honey mustard sauce on top of the rest of the ingredients.
Notes
- This dish can be customized by adding your favorite vegetables to the bowl.
- Feel free to adjust spice levels in the hot honey sauce to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 9g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 90mg