Description
This Hot Honey Chicken Bowl combines spicy, sweet, and tangy flavors with tender air-fried chicken thighs, roasted sweet potatoes, fresh cabbage slaw, and a zesty honey sauce served over fluffy quinoa for a balanced and flavorful meal perfect for weeknight dinners.
Ingredients
Chicken
- 1 pound boneless skinless chicken thighs (3 thighs)
- 4 teaspoons olive oil
- 2 teaspoons balsamic vinegar
- 1-1/4 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper (about 1 tsp salt, 3/4 tsp pepper)
Sweet Potatoes
- 2 pounds (3 large) sweet potatoes, peeled and cut into 1/4-inch thick half moons (about 6 cups)
- 2 tablespoons olive oil
- 1/2 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and pepper (about 3/4 tsp salt, 1/4 tsp pepper)
Slaw
- 3 cups red cabbage, shredded
- 1 cup shredded carrots
- 1/2 cup mayonnaise
- 3 tablespoons yellow mustard (not Dijon)
- 2 tablespoons honey
- 1 tablespoon red wine vinegar
- Salt and pepper (about 1/2 tsp salt, 1/4 tsp pepper)
- 1/2 to 1 teaspoon red pepper flakes (adjust to taste)
Sauce
- 1/2 cup mayonnaise
- 1 tablespoon yellow mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey (or white sugar)
- Salt and pepper (about 1/4 tsp each)
Other
- 1 cup quinoa (prepared according to package directions)
- Crispy fried onions (optional, for topping)
Instructions
- Prepare Chicken: Trim excess fat from chicken thighs and pat dry. In a bowl, combine chicken with olive oil and balsamic vinegar. Toss with tongs to coat evenly. Sprinkle chili powder, cumin, garlic powder, paprika, salt, and pepper over the chicken and toss again to coat thoroughly.
- Cook Chicken: Place chicken flat, smooth-side down, in an air fryer. Air fry at 400°F for 10–12 minutes, flipping halfway through, until the internal temperature reaches 160°F. Remove and let rest for 5 minutes before thinly slicing.
- Prepare Sweet Potatoes: Preheat oven to 425°F. Toss peeled and sliced sweet potatoes with olive oil, chili powder, paprika, cumin, garlic powder, salt, and pepper until evenly coated. Spread in a single layer on a baking sheet.
- Roast Sweet Potatoes: Bake sweet potatoes for 27–35 minutes, flipping every 10–15 minutes, until tender and charred to your liking. Remove from oven and set aside.
- Make Slaw: In a large bowl, whisk together mayonnaise, yellow mustard, red wine vinegar, honey, red pepper flakes, salt, and pepper. Add shredded cabbage and carrots, then toss thoroughly to coat. Chill until ready to serve.
- Make Sauce: Combine mayonnaise, yellow mustard, apple cider vinegar, honey, salt, and pepper in a small bowl. Whisk until smooth. Refrigerate to let the flavors meld.
- Cook Quinoa: Prepare quinoa according to package instructions. Fluff and keep warm.
- Assemble Bowls: Divide cooked quinoa evenly among 4 bowls. Top each with sliced chicken, roasted sweet potatoes, and slaw. Sprinkle with crispy fried onions if using. Drizzle each bowl with the prepared sauce just before serving.
Notes
- The chicken can be baked instead of air fried: Bake at 425°F on a rimmed baking sheet for 18–22 minutes, flipping halfway, until the internal temperature reaches 160°F.
- Adjust the amount of red pepper flakes in the slaw to control spiciness.
- Use either honey or white sugar in the sauce depending on sweetness preference.
- Crispy fried onions are optional but add a nice crunch and texture contrast.
- Sweet potatoes can be roasted in advance and reheated if desired.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Air Frying
- Cuisine: American
