Description
A hearty and healthy meal featuring seasoned chicken, roasted sweet potatoes, and a colorful coleslaw.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp dried thyme
- ½ tsp onion powder
- ½ tsp dried oregano
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional)
- 2 Tbsp extra virgin olive oil
- 1 lb sweet potatoes, cubed (about 2 medium sized potatoes, 3–4 cups)
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp kosher salt
- ½ tsp black pepper
- 1 tsp cornstarch
- 1 Tbsp extra virgin olive oil
- 3 cups shredded purple cabbage
- 1 cup shredded carrots (~2 large carrots)
- ½ cup plain Greek yogurt
- 1 Tbsp mayonnaise
- 1 Tbsp apple cider vinegar
- 1 Tbsp hot honey (or regular honey)
- ½ Tbsp Dijon mustard
- 2 Tbsp lime juice (1 small lime)
- ½ tsp garlic powder
- ½ tsp kosher salt (more to taste)
- ¼ tsp black pepper
- 2 Tbsp Dijon mustard
- 1 Tbsp hot honey
- 2 Tbsp apple cider vinegar (or lemon juice)
- ½ tsp red pepper flakes (add more if you like it spicier)
- ¼ tsp kosher salt
- dash black pepper
- ¼ cup extra virgin olive oil
- 1 cup quinoa, dry
Instructions
- Preheat the oven to 425℉ (220°C). Line a baking sheet with parchment paper and spray with cooking spray.
- Cut the chicken and sweet potatoes into cubes. In a mixing bowl, season chicken with the marinade ingredients including the spices and olive oil. Give it a toss until the chicken is coated.
- Add the sweet potato cubes to one-half of the sheet pan in a single layer and coat in olive oil, cornstarch, salt, pepper, smoked paprika & garlic powder. Add the seasoned chicken in an even layer to the other side of the baking sheet.
- Cook in the preheated oven for 20-25 minutes until the chicken reaches internal temperature of 165℉ (75°C) and the sweet potatoes are fork tender.
- While the chicken and sweet potatoes roast, rinse the quinoa and cook it according to the instructions on the package.
- Shred cabbage and carrots and set them aside. In a large bowl, add the coleslaw dressing ingredients and whisk well to combine. Add the cabbage and carrots and give everything a good mix.
- Whisk together the Dijon mustard, hot honey, apple cider vinegar, red pepper flakes, grated or minced garlic, and salt + pepper in a mason jar or small bowl.
- Assemble bowls: add the quinoa, coleslaw, chicken & sweet potatoes to a bowl. Add the hot honey mustard sauce on top of the rest of the ingredients.
Notes
- This dish can also be made with chicken breast as an alternative to chicken thighs.
- Feel free to adjust the spices based on your heat preference, especially for the cayenne and red pepper flakes.
- Adding additional lime juice can enhance the coleslaw flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 6g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 100mg