Description
This Irresistibly Juicy Hot Honey Chicken Bowl is a flavorful Sweet Green copycat featuring tender, spice-rubbed chicken thighs, roasted crispy sweet potatoes, fluffy garlic-toasted quinoa, and a tangy coleslaw with a sweet and spicy honey mustard dressing, topped with crispy fried onions for the perfect crunch. It’s a satisfying, well-balanced meal bursting with bold flavors and textures.
Ingredients
Scale
Chicken and Spice Rub
- 4 pieces chicken thighs
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon lemon pepper
- 1/2 teaspoon black pepper
- 1 teaspoon salt
Quinoa
- 1 cup quinoa
- 2 cups chicken broth
- 2 cloves minced garlic
Roasted Sweet Potatoes
- 2 cups sweet potatoes, peeled and diced
- 2 tablespoons avocado oil
- 1 tablespoon cornstarch (optional for crispiness)
- 1 teaspoon salt
- 1 teaspoon pepper
Coleslaw
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1/2 cup mayonnaise
- 1 tablespoon yellow mustard or Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons white sugar or honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Hot Honey Mustard Dressing
- 1/4 cup honey
- 1 tablespoon yellow or Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon red pepper flakes
- 3 tablespoons avocado oil
- 1/2 teaspoon salt
Crispy Fried Onions
- 1 medium yellow onion
- 1 cup buttermilk
- 1 cup flour
- 2 cups oil (for frying)
- Salt (for seasoning flour and final seasoning)
Instructions
- Make the coleslaw: In a large bowl, combine shredded red cabbage and carrots with mayonnaise, mustard, apple cider vinegar, sugar or honey, salt, and pepper. Mix thoroughly until well combined. Cover and refrigerate for at least 30 minutes to let the flavors meld.
- Cook the quinoa: In a skillet or saucepan, sauté minced garlic in butter or olive oil over medium heat until fragrant, about 1 minute. Add quinoa and toast briefly in the garlic-infused oil. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until the liquid is absorbed. Fluff quinoa with a fork and set aside.
- Roast the sweet potatoes: Preheat oven to 425°F (220°C). Toss peeled and diced sweet potatoes with avocado oil, salt, pepper, and optional cornstarch for extra crispiness. Spread in a single layer on a baking sheet without crowding. Roast for 25-35 minutes, flipping halfway through, until the outside is crispy and the inside tender.
- Prepare the chicken: In a bowl, mix olive oil with chili powder, Italian seasoning, smoked paprika, garlic powder, onion powder, lemon pepper, salt, and black pepper. Rub this spice mixture thoroughly into the chicken thighs. Heat a skillet over high heat until very hot. Cook chicken thighs for 7-8 minutes per side, until golden brown and cooked through. Remove and let them rest before slicing.
- Make the hot honey mustard dressing: Blend together honey, mustard, apple cider vinegar, red pepper flakes, avocado oil, and salt until smooth and emulsified. Store leftovers in the refrigerator for up to two weeks.
- Prepare the crispy fried onions: Thinly slice the yellow onion and soak slices in buttermilk for at least 10 minutes. Dredge soaked onions in a seasoned flour mixture (flour plus salt). Deep fry in hot oil until golden brown and crispy. Drain on paper towels to remove excess oil.
- Assemble the bowl: Start with a scoop of garlic quinoa as the base. Arrange roasted sweet potatoes on one side and sliced chicken thighs next to them. Add a generous portion of coleslaw on the opposite side. Drizzle the hot honey mustard dressing over the top. Finish with crispy fried onions for extra flavor and crunch.
Notes
- For extra crispy sweet potatoes, toss with cornstarch before roasting.
- Adjust the amount of red pepper flakes in the dressing to your preferred spice level.
- The fried onions can be made ahead and stored in an airtight container for a day.
- Use chicken thighs with skin-on for more flavor, or boneless for easier slicing.
- Quinoa can be substituted with brown rice or couscous if desired.
