Description
A flavorful and healthy bowl featuring roasted chicken thighs, sweet potatoes, quinoa, and a tangy purple cabbage coleslaw, all drizzled with a spicy hot honey mustard dressing. This Sweetgreen copycat recipe combines vibrant ingredients for a balanced and delicious meal perfect for lunch or dinner.
Ingredients
Scale
For the Chicken
- 1.5 lb boneless, skinless chicken thighs or chicken breast
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon dried thyme
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- 2 tablespoon extra virgin olive oil
For the Sweet Potatoes
- 1 lb sweet potatoes, cubed (about 2 medium sized potatoes, 3-4 cups)
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon cornstarch
- 1 tablespoon extra virgin olive oil
For the Purple Cabbage Coleslaw
- 3 cups shredded purple cabbage
- 1.5 cups shredded carrots (~2 large carrots)
- ½ cup plain Greek yogurt
- 1 tablespoon olive oil mayonnaise or your favorite mayo
- 1 tablespoon apple cider vinegar
- 1 tablespoon hot honey or regular honey
- ½ tablespoon Dijon mustard
- 2 tablespoon lime juice (1 small lime)
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt (more to taste)
- ¼ teaspoon black pepper
For the Hot Honey Mustard Dressing
- 2 tablespoon Dijon mustard
- 1 tablespoon hot honey
- 2 tablespoon apple cider vinegar or lemon juice
- ½ teaspoon red pepper flakes (add more if you like it spicier)
- ¼ teaspoon kosher salt
- dash black pepper
- ¼ cup extra virgin olive oil
For the Bowl
- 1 cup quinoa, dry
Instructions
- Prep the Chicken & Sweet Potatoes: Preheat the oven to 425℉ (220°C). Line a baking sheet with parchment paper and spray it with cooking spray. Cut the chicken and sweet potatoes into cubes. In a mixing bowl, combine the chicken with garlic powder, smoked paprika, chili powder, dried thyme, onion powder, dried oregano, black pepper, kosher salt, cayenne pepper, and 2 tablespoons olive oil. Toss until the chicken is evenly coated.
- Season and Arrange for Roasting: Spread the sweet potato cubes in a single layer on one half of the baking sheet. Toss them with olive oil, cornstarch, smoked paprika, garlic powder, kosher salt, and black pepper. Arrange the seasoned chicken cubes evenly on the other half of the baking sheet. Roast in the preheated oven for 30 minutes until the chicken is golden brown and reaches an internal temperature of 165℉ (75°C).
- Cook the Quinoa: While the chicken and sweet potatoes roast, cook 1 cup of quinoa according to package instructions, usually by simmering in 2 cups of water until fluffy and tender. Once done, set aside and keep warm.
- Make the Purple Cabbage Coleslaw: Shred the purple cabbage and carrots and place them in a large bowl. In a separate bowl, whisk together the Greek yogurt, olive oil mayonnaise, apple cider vinegar, hot honey, Dijon mustard, lime juice, garlic powder, kosher salt, and black pepper to create the coleslaw dressing. Pour the dressing over the cabbage and carrots and mix well to combine.
- Prepare the Hot Honey Mustard Dressing: In a mason jar or small bowl, whisk together Dijon mustard, hot honey, apple cider vinegar or lemon juice, red pepper flakes, kosher salt, black pepper, and extra virgin olive oil until smooth and emulsified. Adjust seasoning to taste.
- Assemble the Bowls: Divide the cooked quinoa evenly into bowls. Top each bowl with a portion of the purple cabbage coleslaw, roasted sweet potatoes, and roasted chicken. Drizzle the hot honey mustard dressing generously on top and serve immediately.
Notes
- Ensure all chicken pieces are thoroughly coated with the seasoning to maximize flavor.
- Spread the sweet potatoes and chicken in a single layer; use two baking sheets if needed to avoid overcrowding and ensure even roasting.
- For uniform texture in the coleslaw, chop cabbage and carrots into similar-sized pieces or use pre-shredded vegetables to save time.
- You can substitute chicken breasts with thighs depending on preference; thighs tend to be juicier.
- Adjust the amount of red pepper flakes in the dressing based on your desired spice level.
- To save time, cook quinoa in advance or use pre-cooked quinoa if available.
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal
- Sugar: 12 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 7 g
- Protein: 38 g
- Cholesterol: 85 mg
