Sweet spicy chicken bowl (Print Version)

# Ingredients:

→ Chicken

01 - 1 teaspoon garlic powder
02 - 1/2 teaspoon onion powder
03 - 1 tablespoon olive oil
04 - 1/4 teaspoon black pepper
05 - 1 teaspoon Italian seasoning
06 - 1/2 teaspoon smoked paprika
07 - 1 teaspoon chili powder
08 - 1/2 teaspoon lemon pepper
09 - 1 teaspoon salt
10 - 1 pound boneless, skinless chicken thighs

→ Sweet Potatoes

11 - 1 to 2 tablespoons cornstarch
12 - sprinkle of salt (adjust to preference)
13 - 2 tablespoons avocado oil
14 - sprinkle of black pepper (to taste)
15 - 1 pound sweet potatoes

→ Quinoa

16 - 2 cups chicken broth
17 - 1 tablespoon unsalted butter
18 - 1 cup quinoa
19 - 1/2 teaspoon salt
20 - 1/2 tablespoon minced garlic

→ Coleslaw

21 - 1 tablespoon yellow mustard
22 - 1/4 teaspoon black pepper
23 - 2 tablespoons apple cider vinegar
24 - 1/2 teaspoon salt (adjust to preference)
25 - 3 cups finely sliced red cabbage
26 - 1 cup shredded carrots
27 - 1/2 cup mayonnaise
28 - 1 tablespoon white sugar or honey for sweetness

→ Hot Honey Mustard Dressing

29 - 1/4 cup honey
30 - 1 teaspoon red pepper flakes
31 - 1/3 cup olive or avocado oil
32 - 3 tablespoons apple cider vinegar
33 - 1/4 cup Dijon or yellow mustard
34 - 1/2 teaspoon salt

→ Crispy Onions

35 - vegetable oil (for frying)
36 - 1/2 large yellow onion, thinly sliced
37 - 1/2 cup buttermilk
38 - 1/2 cup all-purpose flour
39 - a sprinkle of salt for seasoning

# Instructions:

01 - Put the honey, mustard, oil, vinegar, red pepper flakes, and salt into a blender. Blend everything until it’s smooth. Set aside until you’re ready to dig in.
02 - Grab a big bowl and toss in the red cabbage and carrots. In another bowl, stir together mayo, mustard, vinegar, sugar or honey, salt, and pepper. Pour the creamy mix over the veggies, toss to coat, and chill for at least 15 minutes.
03 - Crank your oven to 425°F. Cut the sweet potatoes into cubes after peeling. Coat them in avocado oil, a pinch of salt and pepper, and cornstarch. Spread them out on a baking sheet and roast for 30-40 minutes, flipping halfway through, until they’re crispy on the edges and soft inside.
04 - Melt the butter in a pot on medium heat. Toss in the garlic and cook just until you can smell it (about a minute). Add the quinoa, stir to coat, then pour in the chicken broth and sprinkle in some salt. Bring it to a boil, then lower heat, cover, and let it simmer for 15-20 minutes. Turn the heat off and let it sit covered for 10 more minutes. Fluff it up with a fork and it’s good to go.
05 - Take a mixing bowl and coat the chicken thighs with olive oil, garlic powder, onion powder, chili powder, salt, Italian seasoning, paprika, lemon pepper, and black pepper. Heat a skillet with a little olive oil on medium, then cook the chicken for 6-8 minutes per side until it’s golden and cooked through. Let it rest for 5 minutes, then slice it up.
06 - Slice the onion super thin. Let it soak in buttermilk while you mix the flour with some salt in a bowl. Coat the onions in the flour mixture, heat up vegetable oil in a skillet, and fry the onions for 6-8 minutes until they’re crunchy and golden. Lay them on paper towels to drain.
07 - Start with the fluffy quinoa as the base. Add the sweet potatoes on one side, the sliced chicken thighs next to them, and the coleslaw across from the chicken. Drizzle the hot honey mustard sauce over the potatoes and chicken, then sprinkle on the crispy onions. Enjoy while it’s fresh!

# Notes:

01 - This dish is a homemade take on Sweetgreen’s Hot Honey Chicken meal with fresh, easy-to-find ingredients.
02 - You can prepare the components ahead of time and quickly throw this together during busy evenings.
03 - It’s got a mix of sweet, spicy, crunchy, and savory for a balanced dish you’ll love.

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