Hot Honey Bowl (Print Version)
# Ingredients:
→ Chicken
01 -
1/2 teaspoon smoked paprika
02 -
1 teaspoon garlic powder
03 -
1 tablespoon olive oil
04 -
1 teaspoon Italian seasoning
05 -
1 teaspoon chili powder
06 -
1/2 teaspoon onion powder
07 -
1/4 teaspoon black pepper
08 -
1 pound boneless, skinless chicken thighs
09 -
1 teaspoon salt
10 -
1/2 teaspoon lemon pepper
→ Sweet Potatoes
11 -
1 to 2 tablespoons cornstarch
12 -
Salt, as needed
13 -
1 pound sweet potatoes
14 -
Black pepper, as needed
15 -
2 tablespoons avocado oil
→ Quinoa
16 -
1/2 tablespoon minced garlic
17 -
1 tablespoon unsalted butter
18 -
2 cups chicken broth
19 -
1/2 teaspoon salt
20 -
1 cup quinoa
→ Coleslaw
21 -
1/2 cup mayonnaise
22 -
1/2 teaspoon salt
23 -
1 cup shredded carrots
24 -
3 cups red cabbage
25 -
1/4 teaspoon black pepper
26 -
1 tablespoon white sugar or honey
27 -
1 tablespoon yellow mustard
28 -
2 tablespoons apple cider vinegar
→ Hot Honey Mustard Dressing
29 -
1/4 cup honey
30 -
1/4 cup Dijon or yellow mustard
31 -
1/2 teaspoon salt
32 -
1 teaspoon red pepper flakes
33 -
3 tablespoons apple cider vinegar
34 -
1/3 cup olive or avocado oil
→ Crispy Onions
35 -
1/2 cup buttermilk
36 -
Salt, to taste
37 -
Vegetable oil (for frying)
38 -
1/2 cup all-purpose flour
39 -
1/2 large yellow onion, thinly sliced
# Instructions:
01 -
Throw together the honey, mustard, olive oil or avocado oil, vinegar, red pepper flakes, and salt in a blender. Blend it until smooth and creamy. Leave it aside for now.
02 -
In a big bowl, toss red cabbage and shredded carrots. Whisk together mayonnaise, salt, mustard, sugar or honey, pepper, and cider vinegar in another bowl. Pour this over the veggies and mix well. Pop it in the fridge for at least 15 minutes before you serve.
03 -
Fire up your oven to 425°F (220°C). Dice up your peeled sweet potatoes into small cubes. Coat them well with avocado oil, season with salt, pepper, and toss in the cornstarch. Spread them out on a baking sheet and roast until they’re crispy and tender, about 30-40 minutes. Flip them midway for even cooking.
04 -
Melt the butter in a pot over medium heat, then toss in the garlic and stir for a minute or two. Mix in your quinoa, coating it with the butter mixture. Add chicken broth and salt, bring it to a boil, then lower the heat, cover, and gently cook for 15-20 minutes. Once done, let it sit covered for 10 more minutes. Fluff it up with a fork before serving.
05 -
Mix the chicken thighs with a drizzle of olive oil and all the seasonings: chili powder, salt, Italian herbs, garlic powder, smoked paprika, onion powder, lemon pepper, and black pepper. Heat olive oil in a skillet on medium heat, and cook the chicken for 6-8 minutes per side until golden and fully cooked. Let it rest a bit, then cut it into small pieces.
06 -
Soak onion slices in buttermilk. In another dish, stir flour with salt. Coat the onion slices in the flour mix, then fry them in hot oil over medium heat for 6-8 minutes until they’re crispy. Put them on paper towels to soak up extra oil.
07 -
Layer cooked quinoa on the bottom. Add roasted sweet potatoes on one side and chopped chicken next to them. Pile coleslaw on the other side of the chicken. Drizzle the honey mustard dressing on top and sprinkle with fried onions for crunch. Enjoy right away!
# Notes:
01 -
Let chicken soak in the seasonings for half an hour before cooking to boost flavor.
02 -
You can keep the honey mustard mix in the fridge for up to three days.