Description
Delicious and vibrant Sheet Pan Hot Honey Chicken and Veggie Glow Bowls featuring juicy bone-in chicken thighs roasted with sweet potatoes and carrots, served over fluffy quinoa, fresh arugula, and red cabbage, all topped with a spicy green feta sauce and drizzled with sweet and fiery hot honey. A perfect balanced meal packed with protein and wholesome veggies, ideal for meal prep lunches or dinners.
Ingredients
For the Chicken and Veggies:
- 2 pounds bone-in chicken thighs (4 large bone-in chicken thighs)
- 3 large carrots, cut in half lengthwise and then cut into 2 inch segments
- 1 medium to large sweet potato, cut into ½-inch cubes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
For the Quinoa:
- 1 cup quinoa
- 2 cups filtered water or chicken broth
- ½ teaspoon kosher salt
For Serving:
- 4 cups baby arugula
- 2 to 3 cups finely shredded red cabbage
- Lemon zest, for garnish
- 3 tablespoons hot honey (such as Mike’s Hot Honey), for drizzling
- 1 to 2 ounces feta cheese, crumbled
- Fresh chopped parsley and cilantro, for garnish
- Spicy Green Feta Sauce, for drizzling and serving
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Season Chicken and Veggies: In a large bowl, combine the chicken thighs, carrot chunks, and sweet potato cubes. Drizzle with extra virgin olive oil, then sprinkle with sweet paprika, garlic powder, dried thyme, chili powder, kosher salt, and plenty of freshly ground black pepper. Toss well using clean hands to evenly coat everything with the spices.
- Arrange on Baking Sheet: Spread chicken and vegetables in a single layer on the prepared sheet, making sure the chicken skin is facing up and not touching the veggies. Avoid overcrowding the pan to ensure even roasting and crispy skin.
- Bake Chicken and Veggies: Place the baking sheet in the oven and bake for 30 minutes. Stir the vegetables about halfway through cooking for even roasting. Confirm the chicken’s internal temperature reaches 165°F (74°C) to ensure doneness. For crispier chicken skin, optionally broil for 1 to 2 minutes at the end—watch carefully to prevent burning.
- Cook Quinoa: While the chicken roasts, rinse the quinoa under cold water. Combine quinoa, filtered water or chicken broth, and ½ teaspoon kosher salt in a medium pot. Bring to a boil over high heat, then cover and reduce heat to low. Simmer for 15 minutes, then remove from heat, fluff with a fork, and cover again to steam for 5 to 10 minutes.
- Assemble Bowls: Divide cooked quinoa evenly into four shallow bowls (about ½ heaping cup each). Add approximately 1 cup baby arugula and ½ cup shredded red cabbage to each bowl. Drizzle arugula and cabbage with a small amount of spicy green feta sauce if desired.
- Add Chicken and Veggies: Top the quinoa with one chicken thigh and a quarter of the roasted vegetables in each bowl. Drizzle about 2 teaspoons of hot honey over the chicken.
- Garnish and Serve: Sprinkle each bowl with 1 to 2 tablespoons crumbled feta, lemon zest, and freshly chopped parsley and cilantro. Serve extra spicy green feta sauce on the side for dipping or additional drizzling. Enjoy all the flavors combined for a vibrant and nourishing meal.
Notes
- Do not overcrowd the baking sheet to ensure crispy chicken skin and evenly roasted vegetables.
- Use a meat thermometer to verify that chicken thighs reach 165°F for safe consumption.
- Broiling briefly at the end enhances skin crispiness but requires careful attention to avoid burning.
- The spicy green feta sauce can be homemade or store-bought and boosts flavor and creaminess.
- To make this dish gluten-free, verify all seasoning and sauce ingredients are gluten-free.
- Hot honey brand choice affects sweetness and heat intensity—adjust quantity as desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
