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.
