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–+ servings
5 from 1 vote

Crispy Hot Honey Chicken Bowls

by: claire cary

These hot honey chicken bowls need to be your new go-to meal prep dinner! With crispy baked hot honey chicken, fresh veggies, roasted sweet potato and an absolutely drool-worthy jalapeno sauce to top it off.
Prep: 30 minutes
Cook: 30 minutes
Total: 55 minutes

Ingredients

Chicken

Hot Honey Sauce

  • ⅓ cup honey
  • 1 1/2-2 tablespoons hot sauce
  • 1 tablespoon butter
  • ¼ teaspoon paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon salt

Sweet Potatoes

  • 2 small sweet potatoes
  • 2 tablespoons olive oil
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Bowl

  • 2 cups cooked rice or quinoa
  • 4 cups arugula
  • 2 cups shredded purple cabbage

Jalapeno Sauce

  • ½ cup greek yogurt
  • 1 ½ jalapenos
  • ½ cup fresh cilantro
  • 1 tablespoon olive oil
  • 2 cloves garlic
  • 2 tablespoons lime juice
  • 2 green onions
  • ½ teaspoon salt

Instructions

  • Preheat the oven to 425 Fahrenheit.
  • Slice the sweet potatoes into fry or wedge shapes.
  • Add to a bowl and toss with the oil and spices.
  • Add to a baking sheet lined with parchment paper and roast for 20 minutes while we prep the chicken.
  • Slice the two chicken breasts width wise ("butterfly" them) so you have four thinner chicken breasts.
  • Slice each half in half again, but not so they're thinner this time, just so you have 8 total chicken pieces.
  • Whisk the eggs in a shallow bowl.
  • Combine the breadcrumbs and spices in another shallow bowl.
  • Dip each piece of chicken in the egg wash, then the breadcrumbs and set aside.
  • Once the potatoes have been cooking for 20 minutes, add the chicken to the other half of the baking sheet. Spray or brush the chicken with oil.
  • Bake an additional 15 minutes or until the chicken is done (reaches 165 Fahrenheit) and the potatoes are fork tender.
  • Meanwhile, add all ingredients for the jalapeno sauce to a blender and blend until smooth. I used the whole jalapeno - seeds and all. If you like it less spicy, omit the seeds and inner white part or just use 1 instead of 1 1/2.
  • Whisk the ingredients for the hot honey on the stove until thinner and well combined.
  • When the chicken is done, spoon the hot honey on top.
  • Assemble the bowls with a base of the quinoa, arugula, cabbage, then top with the sweet potatoes, chicken and jalapeno sauce. Enjoy!

Notes

Because of how we are preparing the chicken (with the breading), I don't recommend chicken thighs. I think chicken breasts work best here!
If you're short on time, you can use store bought hot honey instead of the homemade version!
For a dairy free version of the sauce, you can omit the greek yogurt and instead use 1/2 cup of cashews with 1/2-1 cup of water.
Serving: 1bowl / Calories: 614kcal / Carbohydrates: 66g / Protein: 36g / Fat: 19g / Saturated Fat: 4g / Fiber: 5g / Sugar: 22g

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