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.
Ingredients
Chicken
- 2 large chicken breasts
- 2 eggs
- ½ cup gluten free breadcrumbs
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
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
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 or jasmine rice, 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
