Sweetgreen Honey Chicken Bowl (Print Version)

# Ingredients:

→ Chicken

01 - 450 grams of boneless, skinless chicken thighs
02 - 1 tablespoon of olive oil
03 - 1 teaspoon of garlic powder
04 - 1 teaspoon of chili powder
05 - 1 teaspoon of sea salt
06 - 1 teaspoon of mixed Italian herbs
07 - 1/2 teaspoon of smoked paprika spice
08 - 1 teaspoon of onion granules
09 - 1/2 teaspoon of lemon-pepper seasoning
10 - 1/4 teaspoon of ground black pepper

→ Sweet Potatoes

11 - 450 grams of fresh sweet potatoes
12 - 2 tablespoons of avocado oil
13 - Pinch of salt to your liking
14 - Pinch of black pepper to taste
15 - 1-2 tablespoons of cornstarch

→ Quinoa

16 - 1 tablespoon of plain unsalted butter
17 - 1/2 tablespoon of finely chopped garlic
18 - 1 cup of uncooked quinoa grains
19 - 2 cups of chicken stock
20 - 1/2 teaspoon of salt

→ Coleslaw

21 - 3 cups of sliced red cabbage
22 - 1 cup of shredded carrots
23 - 1/2 cup of mayonnaise
24 - 1 tablespoon of classic yellow mustard
25 - 1/2 teaspoon of salt, adjust to taste
26 - 2 tablespoons of apple cider vinegar
27 - 1/4 teaspoon of black pepper
28 - 1 tablespoon of white sugar or honey

→ Hot Honey Mustard Dressing

29 - 1/4 cup of floral honey
30 - 1/3 cup of olive oil or avocado oil
31 - 1/4 cup of Dijon or yellow mustard
32 - 3 tablespoons of apple cider vinegar
33 - 1 teaspoon of chili flakes
34 - 1/2 teaspoon of salt

→ Crispy Onions

35 - Half a large yellow onion, cut into thin slices
36 - 1/2 cup of buttermilk
37 - 1/2 cup of plain flour
38 - A pinch of salt, as needed
39 - Vegetable oil for frying

# Instructions:

01 - Put honey, olive oil or avocado oil, Dijon mustard, apple cider vinegar, chili flakes, and salt in a blender. Blitz everything until it comes together in a smooth, creamy mix. Keep it aside, ready to serve.
02 - Grab a large mixing bowl and toss in the carrot shreds and red cabbage. In a separate small bowl, mix together mayo, mustard, salt, apple cider vinegar, black pepper, and sugar (or honey) to make the coleslaw dressing. Pour this over the cabbage and carrot mixture, then stir until every piece is coated. Chill in the fridge for about 15 minutes before serving.
03 - Set your oven to 220°C to preheat. Chop up the sweet potatoes into small cubes, after peeling them. Coat them with avocado oil, a pinch of salt, some black pepper, and cornstarch, mixing well. Lay the pieces out on a baking sheet and roast them for 30–40 minutes, flipping them halfway through, until they're crispy outside and soft inside.
04 - In a saucepan on medium heat, melt the unsalted butter. Toss in the chopped garlic and gently cook it for 1–2 minutes until it smells amazing. Stir in the quinoa, letting it soak up the butter and garlic. Add chicken stock and sprinkle in the salt. Bring it to a boil, turn down the heat to low, cover it up, and simmer until the quinoa is done in about 15–20 minutes. Turn off the heat and let it sit covered for another 10 minutes. Use a fork to fluff it up, then set aside.
05 - Place the chicken thighs in a large bowl and season them with olive oil, chili powder, salt, Italian herbs, smoked paprika, garlic granules, onion powder, lemon pepper, and black pepper. Heat a skillet over medium heat and lightly coat it with olive oil. Cook the chicken on both sides for 6–8 minutes, until golden brown and cooked through. Let it sit for around 5 minutes after cooking, then slice into bite-sized strips.
06 - Cut the yellow onion into very thin slices. Let them soak in buttermilk for a bit. In another bowl, mix flour with a pinch of salt. Coat the onion slices in this flour mixture. Heat up some vegetable oil in a skillet and fry the onions until they're golden and crunchy, for about 6–8 minutes. Put them on a plate lined with paper towels to drain excess oil.
07 - Start off by placing cooked quinoa in the bottom of the bowl. Add some roasted sweet potatoes onto one side. Arrange the sliced chicken thigh pieces beside them. Place a scoop of coleslaw on the other side. Add the hot honey mustard dressing over the chicken and sweet potatoes. Sprinkle crispy fried onions on top for an extra crunch. Serve right away and enjoy!

# Notes:

01 - This cozy recipe is a homemade twist on Sweetgreen's popular Hot Honey Chicken bowl using ingredients you recognize.
02 - If you're busy, prep the components ahead of time to quickly put everything together when needed.
03 - This dish has it all—crunch, savory flavors, and a sweet-spicy kick!

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