Description
This Hot Honey Chicken Bowls recipe combines juicy, marinated chicken breast chunks roasted to perfection with sweet roasted sweet potatoes, a zesty corn salsa, and creamy cottage cheese. The dish is elevated with a drizzle of spicy-sweet hot honey, fresh lime juice, and optional toppings like avocado and pickled jalapenos, making it a vibrant and flavorful meal perfect for lunch or dinner.
Ingredients
For the Chicken Marinade
- 1 1/4 pounds boneless skinless chicken breasts, cut into approximately 1 inch chunks
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 2 tablespoons hot honey
- 1 teaspoon kosher salt (or to taste)
- 3/4 teaspoon smoked paprika (or mild chili powder)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
For the Roasted Sweet Potatoes
- 2 medium sweet potatoes, cut into 1/2 inch cubes (about 3 cups)
- 1 tablespoon olive oil
- Salt and black pepper to taste
For the Corn Salsa
- 2 cups frozen corn, defrosted
- 1 jalapeno, deseeded and finely chopped
- 1/3 cup diced red onion
- 2 tablespoons chopped cilantro
- 1-2 tablespoons fresh lime juice
- Salt and black pepper to taste
Additional Ingredients
- 2 cups cottage cheese (I recommend using Good Culture)
- Avocado (optional topping)
- Pickled red onions (optional topping)
- Pickled jalapenos (optional topping)
Instructions
- Marinate the Chicken: Combine all the chicken marinade ingredients—olive oil, lime juice, hot honey, kosher salt, smoked paprika, garlic powder, and ground cumin—in a glass measuring cup. Whisk until fully blended. Add the chicken chunks and toss to coat evenly. Cover and refrigerate for 1 to 4 hours to let the flavors infuse; marinating longer results in better flavor.
- Prepare the Corn Salsa: While the chicken marinates, mix the defrosted corn, finely chopped jalapeno, diced red onion, chopped cilantro, and fresh lime juice in a bowl. Season with salt and black pepper to taste. Adjust lime juice and seasoning as needed to balance flavors.
- Roast the Sweet Potatoes: Preheat the oven to 400°F (204°C). On a rimmed sheet pan, toss the cubed sweet potatoes with olive oil, salt and black pepper until evenly coated. Arrange them in a single layer, ensuring the pieces aren’t touching for proper roasting. Roast for 25 to 30 minutes, flipping halfway through to ensure even browning.
- Bake the Chicken: As the sweet potatoes roast, prepare a separate sheet pan by lightly spraying it with cooking spray. Spread the marinated chicken pieces in a single layer without overcrowding. When flipping the sweet potatoes after 12-15 minutes, place the chicken into the oven alongside the sweet potatoes. Bake the chicken for 15 to 20 minutes or until its internal temperature reaches 165°F (74°C). For a caramelized finish, broil the chicken for the last few minutes of cooking.
- Assemble the Bowls: Spoon roasted sweet potatoes, baked chicken, and corn salsa into bowls. Add cottage cheese and any optional toppings like avocado, pickled red onions, or pickled jalapenos. Drizzle extra hot honey over the assembled bowls before serving to enhance the spicy-sweet flavor.
Notes
- Marinating the chicken for at least 1 hour enhances the flavor but can be done up to 4 hours ahead.
- Make sure sweet potatoes are spread out in a single layer to roast properly and get crispy edges.
- Adjust the amount of jalapeno in the corn salsa depending on your preferred spice level.
- Using good quality hot honey elevates the flavor balance perfectly.
- Optional toppings like avocado add creaminess and extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
