Description
Delicious roasted chicken and sweet potatoes served with a vibrant purple cabbage coleslaw and quinoa.
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
- 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
- ½ cup plain Greek yogurt
- 1 Tbsp mayonnaise
- 1 Tbsp apple cider vinegar
- 1 Tbsp hot honey
- ½ Tbsp Dijon mustard
- 2 Tbsp lime juice
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 Tbsp Dijon mustard
- 1 Tbsp hot honey
- 2 Tbsp apple cider vinegar
- ½ tsp red pepper flakes
- 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. Toss until coated.
- Add sweet potato cubes to one-half of the sheet pan in a single layer and coat with olive oil, cornstarch, salt, pepper, smoked paprika, and garlic powder. Add seasoned chicken in an even layer on the other side. Cook for 20-25 minutes until chicken reaches 165℉ (75°C) and sweet potatoes are fork tender.
- While the chicken and sweet potatoes roast, rinse the quinoa and cook according to package instructions.
- For the purple cabbage coleslaw, shred the cabbage and carrots and set aside. In a large bowl, whisk together the coleslaw dressing ingredients and add the cabbage and carrots, mixing well.
- To make the hot honey sauce, whisk together the Dijon mustard, hot honey, apple cider vinegar, red pepper flakes, minced garlic, and salt and pepper in a mason jar or small bowl.
- To assemble bowls, add quinoa, coleslaw, chicken, and sweet potatoes to each bowl. Drizzle hot honey mustard sauce on top.
Notes
- Feel free to adjust the spice levels according to your taste by adding more cayenne or red pepper flakes if desired.
- This dish can be served warm or cold, making it perfect for meal prep.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 80mg