These Spicy-Sweet Chicken Power Bowls are a delightful combination of sweet, spicy, and savory flavors. I enjoy the crispy, caramelized chicken paired with fluffy quinoa, roasted sweet potatoes, and a tangy slaw, all brought together with a drizzle of homemade hot honey sauce. It’s a satisfying meal that’s both nourishing and indulgent.
Why You’ll Love This Recipe
I love this recipe because it’s:
- Flavor-Packed: The hot honey sauce adds a perfect balance of sweetness and heat.
- Nutritious: With lean protein, whole grains, and plenty of vegetables, it’s a wholesome choice.
- Versatile: I can customize the bowl with my favorite grains or veggies.
- Meal Prep Friendly: It stores well, making it ideal for preparing lunches or dinners in advance.
- Crowd-Pleaser: It’s a hit with both family and friends, satisfying a variety of taste preferences.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Chicken:
- 2 pounds chicken thighs or breasts
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons kosher salt
- 2 teaspoons chili powder
- 1 teaspoon black pepper
- ½ teaspoon cumin
- ½ teaspoon coriander
- ¼ teaspoon red pepper flakes
For the Sweet Potatoes:
- 1 pound sweet potatoes, diced
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon nutritional yeast
For the Quinoa:
-
1½ cups quinoa, rinsed
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3 cups vegetable or chicken broth
For the Slaw:
- 4 cups shredded cabbage
- 1½ cups shredded carrots
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 2 tablespoons apple cider vinegar
- 1 teaspoon kosher salt
- 1 teaspoon dried parsley
- ¼ teaspoon black pepper
- Juice of ½ lime
For the Hot Honey Dressing:
- ¼ cup olive oil
- ¼ cup Dijon mustard
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- ½ teaspoon kosher salt
- 1 teaspoon red pepper flakes
Directions
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Marinate the Chicken: I combine olive oil, balsamic vinegar, salt, chili powder, black pepper, cumin, coriander, and red pepper flakes in a bowl. I add the chicken, ensuring it’s well-coated, and let it marinate for at least 30 minutes.
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Roast the Sweet Potatoes: I preheat the oven to 400°F (200°C). I toss the diced sweet potatoes with olive oil, salt, onion powder, garlic powder, chili powder, and nutritional yeast. I spread them on a baking sheet and roast for 25–30 minutes, flipping halfway through.
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Cook the Quinoa: In a saucepan, I bring the quinoa and broth to a boil. I reduce the heat, cover, and simmer for 15 minutes until the liquid is absorbed. I remove it from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
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Prepare the Slaw: In a large bowl, I mix the cabbage and carrots. In a separate bowl, I whisk together the mayonnaise, Dijon mustard, honey, apple cider vinegar, salt, parsley, black pepper, and lime juice. I pour the dressing over the cabbage mixture and toss to combine.
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Cook the Chicken: I heat a grill or skillet over medium-high heat. I cook the marinated chicken for 5–7 minutes on each side until it’s cooked through and has a nice char. I let it rest before slicing.
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Make the Hot Honey Dressing: I whisk together olive oil, Dijon mustard, honey, apple cider vinegar, salt, and red pepper flakes until emulsified.
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Assemble the Bowls: I divide the quinoa among bowls, top with sliced chicken, roasted sweet potatoes, and slaw. I drizzle the hot honey dressing over the top before serving.
Servings and Timing
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Servings: 6
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Prep Time: 30 minutes
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Cook Time: 30 minutes
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Total Time: 1 hour
Variations
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Protein Options: I sometimes use tofu or chickpeas for a vegetarian version.
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Grain Substitutes: Brown rice or couscous work well in place of quinoa.
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Additional Toppings: I like adding avocado slices, pickled onions, or a sprinkle of feta cheese.
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Spice Level: I adjust the red pepper flakes in the dressing to control the heat.
Storage/Reheating
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Storage: I store each component separately in airtight containers in the refrigerator for up to 4 days.
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Reheating: I reheat the chicken, sweet potatoes, and quinoa in the microwave or on the stovetop. I add the slaw and dressing after reheating to maintain their freshness.
FAQs
Can I use chicken breasts instead of thighs?
Yes, I can use either chicken breasts or thighs. Breasts are leaner, while thighs offer more flavor and tenderness.
How can I make this dish vegetarian?
I substitute the chicken with tofu or chickpeas and ensure the dressing and slaw are made with plant-based ingredients.
Is there a way to make the hot honey dressing less spicy?
I reduce the amount of red pepper flakes or omit them entirely for a milder version.
Can I prepare this meal in advance?
Yes, I often prepare the components ahead of time and assemble the bowls when ready to eat.
What other vegetables can I add?
I like incorporating roasted carrots, steamed broccoli, or sautéed kale for added variety and nutrition.
Conclusion
These Spicy-Sweet Chicken Power Bowls are a flavorful and satisfying meal that I enjoy making regularly. The combination of hot honey chicken, hearty grains, and crisp vegetables creates a balanced dish that’s comforting, energizing, and perfect for any day of the week.
Print
Spicy-Sweet Chicken Power Bowls
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Dinner, Meal Prep
- Method: Grilled, Roasted, Boiled
- Cuisine: American
- Diet: Gluten Free
Description
These Spicy-Sweet Chicken Power Bowls are the ultimate healthy meal prep idea—packed with bold flavor, lean protein, whole grains, and colorful veggies. With juicy grilled chicken, roasted sweet potatoes, fluffy quinoa, crisp slaw, and a fiery hot honey dressing, this protein bowl recipe is perfect for lunch, dinner, or a satisfying post-workout meal. It’s a nourishing balance of sweet, spicy, and savory you’ll want to make on repeat.
Ingredients
For the Chicken:
- 2 pounds chicken thighs or breasts
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons kosher salt
- 2 teaspoons chili powder
- 1 teaspoon black pepper
- ½ teaspoon cumin
- ½ teaspoon coriander
- ¼ teaspoon red pepper flakes
For the Sweet Potatoes:
- 1 pound sweet potatoes, diced
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon nutritional yeast
- For the Quinoa:
- 1½ cups quinoa, rinsed
- 3 cups vegetable or chicken broth
For the Slaw:
- 4 cups shredded cabbage
- 1½ cups shredded carrots
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 2 tablespoons apple cider vinegar
- 1 teaspoon kosher salt
- 1 teaspoon dried parsley
- ¼ teaspoon black pepper
- Juice of ½ lime
For the Hot Honey Dressing:
- ¼ cup olive oil
- ¼ cup Dijon mustard
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- ½ teaspoon kosher salt
- 1 teaspoon red pepper flakes
Instructions
- Marinate the Chicken: Mix olive oil, balsamic vinegar, and spices. Coat chicken and marinate for at least 30 minutes.
- Roast Sweet Potatoes: Preheat oven to 400°F (200°C). Toss sweet potatoes with oil and seasonings. Roast for 25–30 minutes, flipping halfway.
- Cook the Quinoa: Bring quinoa and broth to a boil. Reduce to a simmer, cover, and cook 15 minutes. Let sit 5 minutes, then fluff.
- Prepare the Slaw: Toss cabbage and carrots in a bowl. Whisk remaining slaw ingredients in a separate bowl, then mix into cabbage.
- Cook the Chicken: Grill or pan-cook chicken over medium-high heat for 5–7 minutes per side until fully cooked. Let rest, then slice.
- Make the Dressing: Whisk together all hot honey dressing ingredients until emulsified.
- Assemble the Bowls: Divide quinoa into bowls. Top with chicken, sweet potatoes, and slaw. Drizzle with hot honey dressing and serve.
Notes
- Substitute chicken with tofu or chickpeas for a vegetarian option.
- Try brown rice, couscous, or farro instead of quinoa.
- Add toppings like avocado, pickled onions, or feta for extra flavor.
- Control heat by adjusting red pepper flakes in the dressing.
- For best texture, add slaw and dressing fresh before serving.
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