Ingredients
Scale
- 1.5 lb boneless skinless chicken thighs (or chicken breast)
- 1 lb sweet potatoes, cubed
- 3 cups shredded purple cabbage
- 1 cup quinoa
- ½ cup plain Greek yogurt
- Hot honey (or regular honey) for drizzling
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp dried thyme
- ½ tsp onion powder
- ½ tsp dried oregano
- ½ tsp black pepper
- ½ tsp kosher salt
- ¼ tsp cayenne pepper
- 2 Tbsp extra virgin olive oil
- 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
- 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
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Cube the chicken and toss it with spices and olive oil in a mixing bowl.
- On one half of the baking sheet, spread the sweet potato cubes tossed with olive oil and seasonings; on the other half, add the seasoned chicken.
- Bake for 25-30 minutes until both are golden brown.
- Cook quinoa according to package instructions.
- Prepare coleslaw by mixing shredded cabbage and carrots with dressing ingredients.
- Assemble bowls by layering quinoa, coleslaw, roasted sweet potatoes, and chicken. Drizzle with hot honey sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 550g)
- Calories: 610
- Sugar: 15g
- Sodium: 680mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 12g
- Protein: 36g
- Cholesterol: 119mg