Vibrant bowl with spiced chicken, roasted sweet potatoes, red cabbage slaw, quinoa, and hot honey mustard dressing.
# What You’ll Need:
→ Chicken
01 - 1.1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon onion powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Roasted Sweet Potatoes
08 - 2 medium sweet potatoes, peeled and diced
09 - 1 tablespoon olive oil
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
→ Quinoa
12 - 1 cup quinoa, rinsed
13 - 2 cups water
14 - 1/2 teaspoon salt
→ Red Cabbage Slaw
15 - 2 cups shredded red cabbage
16 - 1 medium carrot, julienned
17 - 2 tablespoons apple cider vinegar
18 - 1 tablespoon olive oil
19 - 1 teaspoon honey
20 - Salt and pepper to taste
→ Hot Honey Mustard Dressing
21 - 3 tablespoons honey
22 - 2 tablespoons Dijon mustard
23 - 1 tablespoon hot sauce
24 - 1.5 tablespoons apple cider vinegar
25 - 2 tablespoons olive oil
26 - Salt and pepper to taste
# How to Make It:
01 - Set oven to 425°F.
02 - Toss diced sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Spread on baking sheet and roast for 20-25 minutes, stirring halfway through, until golden and tender.
03 - Bring 2 cups water and 1/2 teaspoon salt to boil. Add rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with fork.
04 - In a bowl, combine chicken pieces with 1 tablespoon olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper.
05 - Heat large skillet over medium-high heat. Add seasoned chicken and cook for 6-8 minutes, stirring occasionally, until golden and cooked through. Set aside.
06 - Combine shredded red cabbage, julienned carrot, 2 tablespoons apple cider vinegar, 1 tablespoon olive oil, 1 teaspoon honey, salt, and pepper in bowl. Toss and let sit for at least 10 minutes to soften.
07 - Whisk together 3 tablespoons honey, 2 tablespoons Dijon mustard, 1 tablespoon hot sauce, 1.5 tablespoons apple cider vinegar, and 2 tablespoons olive oil in small bowl until smooth. Season with salt and pepper to taste.
08 - Divide cooked quinoa among four bowls. Top each with roasted sweet potatoes, cooked chicken, and red cabbage slaw. Drizzle generously with hot honey mustard dressing. Serve immediately.
