Sweet spicy chicken bowl (Print Version)

# Ingredients:

→ Chicken

01 - 1 teaspoon garlic powder
02 - 1/4 teaspoon black pepper
03 - 1/2 teaspoon lemon pepper
04 - 1 teaspoon chili powder
05 - 1 pound chicken thighs, boneless & skinless
06 - 1 teaspoon Italian seasoning
07 - 1/2 teaspoon smoked paprika
08 - 1 teaspoon salt
09 - 1 tablespoon olive oil
10 - 1/2 teaspoon onion powder

→ Sweet Potatoes

11 - sprinkle of black pepper, to taste
12 - 1 pound sweet potatoes
13 - sprinkle of salt, to taste
14 - 1 to 2 tablespoons cornstarch
15 - 2 tablespoons avocado oil

→ Quinoa

16 - 1 tablespoon unsalted butter
17 - 2 cups chicken broth
18 - 1 cup quinoa
19 - 1/2 tablespoon minced garlic
20 - 1/2 teaspoon salt

→ Coleslaw

21 - 1 tablespoon white sugar or honey
22 - 1/4 teaspoon black pepper
23 - 3 cups red cabbage
24 - 1 cup shredded carrots
25 - 1/2 cup mayonnaise
26 - 1 tablespoon yellow mustard
27 - 1/2 teaspoon salt, to taste
28 - 2 tablespoons apple cider vinegar

→ Hot Honey Mustard Dressing

29 - 1 teaspoon red pepper flakes
30 - 1/3 cup avocado oil or olive oil
31 - 1/4 cup honey
32 - 1/4 cup yellow or Dijon mustard
33 - 1/2 teaspoon salt
34 - 3 tablespoons apple cider vinegar

→ Crispy Onions

35 - sprinkle of salt, to taste
36 - 1/2 cup buttermilk
37 - vegetable oil, for frying
38 - 1/2 large yellow onion, thinly sliced
39 - 1/2 cup all-purpose flour

# Instructions:

01 - Toss honey, mustard, avocado or olive oil, apple cider vinegar, salt, and red pepper flakes into a blender. Let it whirl until everything’s smooth. Put it aside for later.
02 - Grab a big bowl and mix up the shredded cabbage and carrots. In another smaller bowl, stir together mayonnaise, mustard, apple cider vinegar, salt, sugar (or honey), and black pepper. Pour this creamy mix over the veggies and toss it all until it's nice and covered. Pop it in the fridge for a bit to chill.
03 - Set your oven to 425°F. Cut the sweet potatoes into small cubes after peeling. Mix them up with avocado oil, a shake of salt and pepper, and cornstarch until they’re evenly coated. Lay them on a baking pan and roast for 30-40 minutes, turning them halfway, until they’re golden and crispy on the outside.
04 - Warm butter in a pot over medium heat. Toss in minced garlic and let it cook a minute or two until you can smell it. Stir in the quinoa so it gets coated with butter. Add chicken broth and some salt, bring it to a boil, then drop the heat and cover. Let it simmer 15-20 minutes until all the liquid's gone. Turn off the stove but keep the lid on for 10 more minutes. Fluff with a fork once it's done.
05 - Mix the chicken thigh pieces in a bowl with olive oil, salt, chili powder, Italian seasonings, smoked paprika, black pepper, garlic powder, onion powder, and lemon pepper. Heat a drizzle of olive oil in a pan over medium. Lay the chicken in and cook both sides for about 6-8 minutes each or until it’s golden and cooked through. Rest the meat for 5 minutes, then chop it into pieces.
06 - Cut a yellow onion into thin rings and soak them in buttermilk. Blend up flour and salt in another bowl. Take the onion rings from the buttermilk and coat them thoroughly in the flour. In a skillet, heat vegetable oil over medium heat and fry the coated onion rings for about 6 to 8 minutes until crispy and delicious. Let them dry on a plate with paper towels.
07 - Add cooked quinoa as your base. Toss roasted sweet potato chunks on one side. Arrange the sliced chicken next to the sweet potato. Fit in some coleslaw on the other side of the chicken. Drizzle honey mustard sauce over the chicken and sweet potatoes, then sprinkle with fried onions for crunch. Dig in right away and enjoy!

# Notes:

01 - This bowl’s a take on Sweetgreen’s Hot Honey Chicken version, but you can make it fresh at home.
02 - You can prep the different parts earlier to save time on busy days.
03 - It’s got sweet, spicy, crunchy, and savory in every bite.

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