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Hot Honey Chicken Bowls Recipe

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4.3 from 8 reviews

This Hot Honey Chicken Bowl recipe features tender, blackened chicken breast paired with roasted sweet potatoes, fluffy quinoa, and sautéed kale and onions, all brought together with a creamy, spicy hot honey sauce. It’s a flavorful and balanced meal perfect for lunch or dinner, combining sweet, smoky, and spicy elements with wholesome ingredients.

Ingredients

Sweet Potatoes

  • 1 large sweet potato, chopped into 1” pieces
  • 1 tbsp olive oil
  • Pinch salt

Blackened Chicken

  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp cumin
  • ½ tsp salt
  • ¼ tsp chipotle seasoning
  • 1 lb chicken breast (2 breasts), pounded to ½” thickness

Sauce

  • 1 garlic clove, minced
  • ¼ cup mayonnaise
  • ¼ cup Dijon mustard
  • ½ cup hot honey

Additional Ingredients

  • 3 cups quinoa, cooked (each bowl gets ¾ cup)
  • 5 kale leaves, stems removed and chopped into ribbons
  • ½ cup shredded carrots
  • 1 tbsp olive oil
  • 1 onion, thinly sliced
  • 2 tbsp oil (for sautéing onion)
  • 1 avocado, optional

Instructions

  1. Roast Sweet Potatoes: Preheat the oven to 400°F and line a large baking sheet with parchment paper. Toss the chopped sweet potato with olive oil and a pinch of salt in a bowl. Spread evenly on the prepared baking sheet, roast for 12 minutes, then flip the pieces and roast for an additional 10-12 minutes until tender and slightly caramelized.
  2. Cook Quinoa: Meanwhile, add 1 cup dry quinoa and 2.5 cups water to a saucepan. Bring to a boil, then reduce heat to low, cover with a lid, and simmer until all the water is absorbed and the quinoa is fluffy, about 15 minutes.
  3. Prepare Chicken Seasoning: In a small bowl, combine smoked paprika, garlic powder, cumin, chipotle seasoning, and salt. Mix well to create the spice blend.
  4. Prepare Chicken: Place chicken breasts between plastic wrap or wax paper and pound to an even ½ inch thickness. If breasts are large, slice in half to make thinner pieces. Rub the spice blend all over the chicken breasts evenly.
  5. Cook Chicken: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Place chicken smooth side down and cook for 4 minutes. Flip the chicken, cover the skillet with a lid, and continue cooking for 6-8 minutes or until cooked through. Transfer to a cutting board and let rest for 10 minutes before slicing.
  6. Make the Sauce: Add the minced garlic, mayonnaise, Dijon mustard, and hot honey to a small blender. Blend until the sauce is smooth and creamy.
  7. Sauté Kale and Carrots: Heat a skillet over medium heat, add kale ribbons and shredded carrots, and sauté until they soften, about 3 minutes.
  8. Sauté Onions: In another skillet, heat 2 tablespoons oil and add thinly sliced onions. Cook until browned but not burnt; the onions will crisp slightly as they cool.
  9. Assemble Bowls: Divide cooked quinoa evenly into 4 bowls (¾ cup per bowl). Top each bowl with sliced chicken, roasted sweet potatoes, sautéed kale and carrots, and crispy onions. Drizzle a generous amount of the hot honey sauce over the top. Add avocado slices if using, and enjoy your flavorful hot honey chicken bowl!

Notes

  • For thinner chicken breasts, slicing in half before pounding helps them cook evenly.
  • Roast sweet potatoes until tender and caramelized for best flavor.
  • Let the chicken rest after cooking to retain juicy texture.
  • Adjust hot honey quantity in the sauce to control heat level.
  • Optional avocado adds creaminess and healthy fats.
  • Quinoa can be cooked ahead and reheated to save time.

Find it online: https://yumntasty.com/hot-honey-chicken-bowls-recipe/