Description
This Hot Honey Chicken Bowl is a vibrant, flavor-packed meal featuring tender air-fried chicken thighs glazed with a tangy honey sauce, roasted sweet potatoes with warm spices, a crunchy cabbage-carrot slaw, and fluffy quinoa. The dish balances sweet, spicy, and savory elements for a wholesome, satisfying bowl perfect for lunch or dinner.
Ingredients
Chicken
- 1 pound boneless skinless chicken thighs (3 thighs)
- 4 teaspoons olive oil
- 2 teaspoons balsamic vinegar
- 1 1/4 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper (about 1 teaspoon salt and 3/4 teaspoon pepper)
Sweet Potatoes
- 2 pounds (3 large) sweet potatoes, peeled and cut into 1/4-inch thick half moons (about 6 cups)
- 2 tablespoons olive oil
- 1/2 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and pepper (about 3/4 teaspoon salt and 1/4 teaspoon pepper)
Slaw
- 3 cups red cabbage
- 1 cup shredded carrots
- 1/2 cup mayo
- 3 tablespoons yellow mustard (not Dijon)
- 2 tablespoons honey
- 1 tablespoon red wine vinegar
- 1/2 to 1 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper (about 1/2 teaspoon salt and 1/4 teaspoon pepper)
Sauce
- 1/2 cup mayo
- 1 tablespoon yellow mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey (or white sugar)
- Salt and pepper (about 1/4 teaspoon each)
Other
- 1 cup quinoa, prepared according to package directions
- Crispy fried onions (optional, for topping)
Instructions
- Prepare Chicken: Trim any excess fat from the chicken thighs and pat them dry with paper towels. In a large bowl, combine the chicken with 4 teaspoons olive oil and 2 teaspoons balsamic vinegar, tossing with tongs to coat evenly. Sprinkle 1 1/4 teaspoons chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, salt (about 1 teaspoon), and pepper (about 3/4 teaspoon) over the chicken. Toss again until the seasoning is evenly distributed. Place the chicken thighs flat-side down in the air fryer basket, making sure they are spread out evenly.
- Cook Chicken: Air fry the chicken thighs at 400°F for 10 to 12 minutes, flipping them halfway through the cooking time. Use a meat thermometer to ensure the internal temperature reaches 160°F. Once done, let the chicken rest for 5 minutes to allow juices to redistribute. Then, thinly slice the chicken for serving.
- Prepare Sweet Potatoes: Preheat your oven to 425°F. In a large bowl, toss the peeled and sliced sweet potatoes with 2 tablespoons olive oil, 1/2 teaspoon chili powder, 1 teaspoon paprika, 1/2 teaspoon ground cumin, 1 teaspoon garlic powder, and salt (3/4 teaspoon) and pepper (1/4 teaspoon) to taste. Spread them out in a single layer on a baking sheet to ensure even roasting.
- Roast Sweet Potatoes: Bake the sweet potatoes in the preheated oven for 27 to 35 minutes. Flip them every 10 to 15 minutes to achieve a nice char and ensure they become tender on the inside. Remove from the oven when cooked through and slightly caramelized.
- Make Slaw: In a large mixing bowl, whisk together 1/2 cup mayo, 3 tablespoons yellow mustard, 2 tablespoons honey, 1 tablespoon red wine vinegar, red pepper flakes (between 1/2 to 1 teaspoon depending on your heat preference), and salt and pepper (1/2 teaspoon salt and 1/4 teaspoon pepper). Add 3 cups shredded red cabbage and 1 cup shredded carrots, tossing gently with tongs until the vegetables are evenly coated with the dressing. Chill the slaw until ready to serve.
- Make Sauce: In a small bowl, combine 1/2 cup mayo, 1 tablespoon yellow mustard, 2 tablespoons apple cider vinegar, and 1 tablespoon honey or white sugar. Season with salt and pepper (about 1/4 teaspoon each), then whisk everything until smooth. Refrigerate the sauce to allow the flavors to meld together before serving.
- Cook Quinoa: Prepare 1 cup quinoa according to package instructions, typically by rinsing it, then cooking it in water until fluffy. Fluff the quinoa with a fork and keep warm.
- Assemble Bowls: Divide the cooked quinoa evenly among four serving bowls. Arrange sliced hot honey chicken, roasted sweet potatoes, and cabbage-carrot slaw on top of the quinoa. If desired, sprinkle crushed crispy fried onions over the bowls for added texture and flavor. Drizzle the prepared sauce lightly over each bowl just before serving to finish.
Notes
- For oven cooking chicken instead of air frying: Preheat oven to 425°F and roast chicken on a baking sheet for about 20-25 minutes or until the internal temperature reaches 160°F, flipping halfway through.
- Adjust the amount of red pepper flakes in the slaw dressing to control the heat level.
- Crispy fried onions are optional but add a wonderful crunchy texture as a topping.
- Make sure not to overcrowd the air fryer basket or baking sheet to ensure even cooking and crispness.
- Letting the chicken rest after cooking keeps it juicy and tender.
