Hot Honey Chicken Bowls

 

Hot Honey Chicken Bowls

Prep Time1hour hr 15minutes mins

Cook Time30minutes mins

Total Time1hour hr 45minutes mins

Ingredients

Chicken

• Salt and pepper
• 5-6 boneless skinless chicken tenders
• 2 teaspoons olive oil
• 1 teaspoon balsamic vinegar
• 3/4 teaspoons chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika

Roasted Sweet Potatoes

• 2 large sweet potatoes peeled and cut into 1/4th-inch thick half moons (or quarters)
• 2 tablespoons olive oil
• 1/2 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1 teaspoon garlic powder

Slaw

• 1/2 cup mayo
• 1 tablespoon yellow mustard
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey or white sugar
• 3 cups red cabbage
• 1 cup shredded carrots

Sauce

• 1/2 cup mayo
• 3 tablespoons yellow mustard not Dijon
• 2 tablespoons honey
• 1 tablespoon red wine vinegar
• 1/4 to 1 teaspoon red pepper flakes depending on how hot you like it!

For Serving

• 1 1/2 cups uncooked quinoa prepared to package directions
• Fried onions 

Instructions

• Sweet Potatoes: Preheat oven to 425°F. Toss sweet potatoes with olive oil, seasonings, and salt and pepper (about 3/4 tsp salt, 1/4 tsp pepper). Spread on a sheet pan in a single layer. Bake for 27–35 minutes, flipping every 10–15 minutes, until charred and tender.
• Prepare Chicken: Trim excess fat from chicken thighs and pat dry. Combine chicken, olive oil, and balsamic vinegar in a bowl; toss with tongs to coat. Sprinkle seasonings over chicken and add salt and pepper (about 1 tsp salt and 3/4 tsp pepper). Toss again until evenly coated. Place flat, smooth-side down in Air Fryer. Air fry at 400°F for 10–12 minutes, flipping halfway, until the internal temperature reaches 160°F. Rest chicken for 5 minutes, then thinly slice. (For oven instructions, see Note 1.)
• Slaw: Whisk mayo, mustard, vinegar, and honey in a large bowl. Season with salt and pepper (about 1/2 tsp salt, 1/4 tsp pepper). Add cabbage and carrots; toss with tongs to coat. Chill until ready to serve.
• Sauce: Combine all sauce ingredients in a small bowl. Adjust salt and pepper to taste (about 1/4 tsp each). Whisk until smooth, then refrigerate to let flavors meld.
• Assembly: Divide cooked quinoa among 4 bowls. Add chicken, sweet potatoes, and slaw. Top with fried onions. Drizzle with sauce just before serving.