Hot Honey Mustard Chicken Bowls
Hot Honey Mustard Chicken Bowls with roasted sweet potato, cabbage, and quinoa. Packed with protein and make-ahead friendly, these nutritious, delicious bowls are perfect for weekday lunches.
Servings: 4
Equipment
- Medium Saucepan with Lid
- Large rimmed baking sheet
- Medium to large skillet
Ingredients
- 12 to 16 oz. sweet potatoes, peeled and cubed
- 2 1/2 to 3 cups thinly sliced or shaved red cabbage
- 3 Tbsp. extra-virgin olive oil, divided
- 1 tsp. kosher salt, divided
- 1/2 tsp. black pepper, divided
- 1 cup dry quinoa
- 2 cups chicken or vegetable broth
- 1 to 1.25 lbs. boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tsp. paprika
- 3/4 tsp. dried thyme
- 1/2 tsp. garlic powder
- Optional garnish: finely chopped fresh parsley or chives
Hot Honey Mustard Sauce
- 1/4 cup extra-virgin olive oil
- 3 Tbsp. Dijon mustard
- 2 Tbsp. honey
- 2 Tbsp. white wine vinegar
- 1 grated garlic clove
- 1/2 tsp. cayenne pepper (reduce to 1/4 tsp for less spice)
- 1/2 tsp. kosher salt
Instructions
- Preheat oven to 425ºF.Arrange sweet potatoes on a large rimmed baking sheet and toss with 1 Tbsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. black pepper. Roast for 20 minutes.Toss sweet potatoes and push to one half of the baking sheet. Add cabbage to open half of baking sheet and toss with 1 Tbsp. olive oil and a generous pinch of kosher salt. Place pan back in the oven for 10 more minutes. The sweet potatoes should be fork-tender and cabbage nicely softened.
- Meanwhile, combine quinoa and broth in a saucepan and bring to a boil. Reduce heat, cover, and very gently simmer until liquid is absorbed and quinoa is fluffy, about 15 minutes. Remove pan from heat and keep covered until ready to serve.
- Place chicken in a bowl and add 1 Tbsp. olive oil, paprika, thyme, garlic powder, remaining 1/2 tsp. salt, and 1/4 tsp. black pepper; toss well to coat. Set aside.
- Prepare Hot Honey Mustard Sauce by combining all sauce ingredients (oil, mustard, honey, vinegar, garlic, cayenne, and salt) in a glass jar or small mixing bowl. Whisk until smooth. Set aside.
- Heat a large skillet over medium heat. Once hot, add chicken and arrange in a single layer. Cook, undisturbed, for 3 minutes. Toss and continue cooking until the chicken is browned and cooked through, about 7 minutes total.Reduce heat to medium-low and add half of the Hot Honey Mustard Sauce. Cook 1 to 2 minutes, tossing often, until sauce thoroughly coats and glazes chicken.
- Assemble bowls by dividing the quinoa, roasted sweet potatoes and cabbage, and sautéed chicken evenly into four bowls. Spoon remaining Hot Honey Mustard Sauce overtop, and garnish with fresh parsley or chives, if desired.
Notes
- Make-Ahead. The hot honey mustard sauce can be mixed 2 to 3 days ahead. Cover and store in the refrigerator until ready to use.
- Store. Transfer leftover bowls to airtight containers and refrigerate for 3 days. Rewarm leftovers in the microwave, a skillet, or enjoy chilled.
Nutrition
Serving: 1bowl | Calories: 615kcal | Carbohydrates: 60g | Protein: 35g | Fat: 26g | Saturated Fat: 1g | Sodium: 890mg | Fiber: 8g | Sugar: 16g