Hot Honey Chicken Bowl

Experience a vibrant and nourishing meal with this Hot Honey Chicken Bowl, a perfect example of American Fusion. This dish brings together smoky spiced chicken, caramelized roasted sweet potatoes, and a refreshing red cabbage slaw, all served over a bed of fluffy quinoa. The highlight is the tangy hot honey mustard dressing that adds a bold and addictive kick to every bite, making it a high-protein and gluten-free favorite.

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Whether you're looking for a satisfying weeknight dinner or a colorful lunch option, this bowl is designed to keep you energized. The combination of warm roasted vegetables and cold, crunchy slaw provides a delightful contrast in textures that elevates the dining experience beyond a standard grain bowl.

Ingredients

• Chicken: 500 g boneless, skinless chicken breasts or thighs, 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp black pepper.
• Roasted Sweet Potatoes: 2 medium sweet potatoes (peeled and diced), 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper.
• Quinoa: 200 g quinoa (rinsed), 480 ml water, 1/2 tsp salt.
• Red Cabbage Slaw: 200 g shredded red cabbage, 1 medium carrot (julienned), 2 tbsp apple cider vinegar, 1 tbsp olive oil, 1 tsp honey, salt and pepper to taste.
• Hot Honey Mustard Dressing: 3 tbsp honey, 2 tbsp Dijon mustard, 1 tbsp hot sauce, 1.5 tbsp apple cider vinegar, 2 tbsp olive oil, salt and pepper to taste.

Instructions

Preheat and Roast

Preheat the oven to 220°C (425°F). Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, turning halfway, until golden and tender.

Cook the Quinoa

Bring water and salt to a boil, add quinoa, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.

Prepare and Cook Chicken

Toss chicken pieces with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Heat a large skillet over medium-high heat and cook chicken for 6–8 minutes, stirring occasionally, until golden and cooked through.

Prepare Slaw and Dressing

For the slaw, combine cabbage, carrot, vinegar, oil, honey, and seasoning; let sit for 10 minutes. Whisk the dressing ingredients in a small bowl until smooth, adjusting seasoning to taste.

Assemble and Serve

Divide quinoa among four bowls. Top with roasted sweet potatoes, chicken, and red cabbage slaw. Drizzle generously with the hot honey mustard dressing and serve immediately.

Zusatztipps für die Zubereitung

To ensure the best flavor, allow the red cabbage slaw to sit for at least 10 minutes to soften. You can easily adjust the heat of the dish by increasing or decreasing the amount of hot sauce in the dressing to suit your personal spice tolerance.

Varianten und Anpassungen

For a vegetarian alternative, replace the chicken with firm tofu or chickpeas. Always check the labels of your hot sauce and mustard to ensure they are free from gluten traces if you are strictly following a gluten-free diet.

Serviervorschläge

Enhance the bowl with extra freshness by adding sliced avocado or a handful of chopped fresh herbs. For a satisfying crunch, sprinkle toasted pumpkin seeds or sliced almonds over the top before serving.

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This Hot Honey Chicken Bowl is a versatile and satisfying meal that perfectly balances health and flavor. Enjoy the combination of textures and the signature sweet-heat finish that makes this dish truly stand out.

Recipe FAQs

→ Can I make the components ahead of time?

Absolutely. You can roast the sweet potatoes, cook the quinoa, and prepare the slaw up to 2 days in advance. Store them separately in airtight containers in the refrigerator. The chicken and dressing are best made fresh, but you can also cook the chicken ahead and reheat gently before assembling.

→ What protein alternatives work well?

Firm tofu cubes work beautifully as a vegetarian option—press and season them the same way as the chicken. Shrimp also pairs excellently with the honey mustard flavors, cooking in just 3-4 minutes. For other meat options, try sliced steak or pork tenderloin with the same spice rub.

→ How can I adjust the spice level?

The heat primarily comes from the hot sauce in the dressing. Start with half the amount if you prefer milder flavors, or add more for extra kick. You can also use a milder hot sauce like sweet chili sauce, or add a pinch of cayenne to the chicken seasoning if you want more heat throughout.

→ Can I use different grains?

Yes, brown rice, farro, or bulgur work wonderfully as substitutes for quinoa. Cauliflower rice keeps it low-carb, while couscous offers a lighter texture. Adjust cooking times according to your chosen grain—most alternatives take similar preparation methods.

→ What vegetables can I swap in?

Butternut squash or regular potatoes can replace sweet potatoes. For the slaw, try shredded Brussels sprouts, kale, or broccoli stems for different textures and flavors. Roasted bell peppers, sautéed zucchini, or fresh cucumber also complement the honey mustard dressing beautifully.

→ How long does the dressing keep?

The hot honey mustard dressing stays fresh in the refrigerator for up to 2 weeks when stored in a sealed jar. The olive oil may solidify when cold—simply let it sit at room temperature for 10 minutes and shake well before using. Whisk again if ingredients separate.