Ingredients
Chicken
- 2 pounds chicken breast or thighs
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons kosher salt
- 2 teaspoons chili powder
- 1 teaspoon black pepper
- 1/2 teaspoon heaping cumin
- 1/2 teaspoon coriander
- 1/4 teaspoon red pepper flakes
Roasted Sweet Potatoes
- 1 pound sweet potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon nutritional yeast
Hot Honey Dressing
- 1/4 cup olive oil
- 1/4 cup dijon mustard
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon kosher salt
- 1 teaspoon red pepper flakes
Cabbage and Carrot Slaw
- 4 cups cabbage
- 1 1/2 cups shredded carrot
- 1/4 cup mayonnaise
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 2 tablespoons apple cider vinegar
- 1 teaspoon kosher salt
- 1 teaspoon dried parsley
- 1/4 teaspoon black pepper
- Juice of 1/2 lime
Quinoa
- 1 1/2 cups quinoa, rinsed
- 3 cups vegetable or chicken broth/stock
Instructions
- Prepare the Chicken: In a bowl, combine the chicken breasts or thighs with 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 2 teaspoons kosher salt, 2 teaspoons chili powder, 1 teaspoon black pepper, 1/2 teaspoon cumin, 1/2 teaspoon coriander, and 1/4 teaspoon red pepper flakes. Toss well to coat evenly and let marinate for at least 15 minutes.
- Prepare the Sweet Potatoes: Preheat your oven to 425°F (220°C). Peel and cube the sweet potatoes. Toss the cubes in 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon chili powder, and 1/2 teaspoon nutritional yeast. Spread them on a baking sheet in a single layer.
- Roast the Sweet Potatoes: Roast the prepared sweet potatoes in the preheated oven for 25–30 minutes, flipping halfway through, until tender and slightly caramelized.
- Cook the Chicken: Heat a skillet or grill pan over medium-high heat. Cook the marinated chicken about 5–7 minutes per side until thoroughly cooked and juices run clear. Remove from heat and let rest for a few minutes before slicing.
- Cook the Quinoa: In a medium saucepan, bring 3 cups of vegetable or chicken broth to a boil. Add the rinsed quinoa, reduce to low heat, cover, and simmer for 15 minutes or until the liquid is absorbed and quinoa is fluffy. Remove from heat and fluff with a fork.
- Make the Hot Honey Dressing: Whisk together 1/4 cup olive oil, 1/4 cup dijon mustard, 2 tablespoons honey, 2 tablespoons apple cider vinegar, 1/2 teaspoon kosher salt, and 1 teaspoon red pepper flakes until smooth and emulsified.
- Prepare the Cabbage and Carrot Slaw: In a large bowl, combine 4 cups shredded cabbage and 1 1/2 cups shredded carrot. Mix 1/4 cup mayonnaise, 1 tablespoon dijon mustard, 1 tablespoon honey, 2 tablespoons apple cider vinegar, 1 teaspoon kosher salt, 1 teaspoon dried parsley, 1/4 teaspoon black pepper, and juice of 1/2 lime to create the slaw dressing. Toss the cabbage and carrot with the dressing until evenly coated.
- Assemble the Plate: Arrange a serving of quinoa on each plate. Layer with sliced hot honey chicken, roasted sweet potatoes, and cabbage-carrot slaw. Drizzle additional hot honey dressing over the chicken and potatoes as desired. Serve immediately for a flavorful, balanced meal.
Notes
- Use chicken thighs for juicier meat, or breasts if you prefer leaner protein.
- The roasting temperature and time for sweet potatoes can be adjusted based on your oven’s performance.
- Leftover hot honey dressing keeps well refrigerated for up to one week.
- Quinoa can be cooked in advance and reheated before serving.
- Adjust red pepper flakes in the dressing and chicken marinade to control the spice level.
- This dish pairs well with a light green salad or steamed vegetables for added freshness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting and Stovetop
- Cuisine: American
