Sheet Pan Hot Honey Chicken Bowls

Name: Sheet Pan Hot Honey Chicken Bowls
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Cuisine: American
Ingredients: ¼ cup Olive Oil (1/4 cup olive oil + 1 tablespoon olive oil oil + 1/2 tablespoon olive oil); 3 tbsp Whole Grain Dijon Mustard (3 tablespoons whole grain dijon mustard); 5 tbsp Honey (3 tablespoons hot honey + 2 tablespoons hot honey); 3 tbsp Apple Cider Vinegar (1 tablespoon apple cider vinegar + 2 tablespoons apple cider vinegar); 1 ¼ tsp Garlic Powder (1/4 teaspoon garlic powder + 1 teaspoon garlic powder); 1 ¼ tsp Onion Powder (1/4 teaspoon onion powder + 1 teaspoon onion powder); ½ tsp Red Pepper (1/2 teaspoon crushed red pepper); ¼ cup Greek Yogurt (1/4 cup greek yogurt); 2 tbsp Mayonnaise (2 tablespoons mayonnaise); 1 tsp Dijon Mustard (1 teaspoon dijon mustard); 2 tbsp Maple Syrup (2 tablespoons maple syrup); 1 tsp Celery seed (1 teaspoon celery seed); 0 tsp Table Salt (salt and pepper to taste + 1/2 teaspoon salt); 4 cup Kale (4 cups shredded kale); 1 cup Carrot (1 cup shredded carrot); 1 cup Red Cabbage (1 cup shredded red cabbage); 1 ½ lb Chicken Thigh (1.5 pounds boneless, skinless chicken thighs); 1 tbsp Balsamic Vinegar of Modena (1 tablespoon balsamic vinegar); 1 ½ tsp Kosher Salt (1 1/2 teaspoons kosher salt); 1 tsp Smoked Paprika (1 teaspoon smoked paprika); 1 tsp Dried Oregano (1 teaspoon dried oregano); ½ tsp Mustard Powder (1/2 teaspoon mustard powder); 0.13 tsp Cayenne Pepper (1/8 teaspoon cayenne pepper (optional)) — optional; 1 piece Sweet Potato (1 large garnet sweet potato, diced (around 1 pound)); ¼ tsp Black Pepper (1/4 teaspoon black pepper); ½ tsp Paprika (1/2 teaspoon paprika); ½ tsp Chili Powder (1/2 teaspoon chili powder); 0 pieces Quinoa (cooked quinoa); 0 pieces Scallion (thinly sliced green onion or chives)

Sheet Pan Hot Honey Chicken Bowls - Dinner (American)

60 minAmerican

Servings4

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Ingredients

For 4 servings

Olive Oil¼ cup · 1/4 cup olive oil + 1 tablespoon olive oil oil + 1/2 tablespoon olive oil
Whole Grain Dijon Mustard3 tbsp · 3 tablespoons whole grain dijon mustard
Honey5 tbsp · 3 tablespoons hot honey + 2 tablespoons hot honey
Apple Cider Vinegar3 tbsp · 1 tablespoon apple cider vinegar + 2 tablespoons apple cider vinegar
Garlic Powder1 ¼ tsp · 1/4 teaspoon garlic powder + 1 teaspoon garlic powder
Onion Powder1 ¼ tsp · 1/4 teaspoon onion powder + 1 teaspoon onion powder
Red Pepper½ tsp · 1/2 teaspoon crushed red pepper
Greek Yogurt¼ cup · 1/4 cup greek yogurt
Mayonnaise2 tbsp · 2 tablespoons mayonnaise
Dijon Mustard1 tsp · 1 teaspoon dijon mustard
Maple Syrup2 tbsp · 2 tablespoons maple syrup
Celery seed1 tsp · 1 teaspoon celery seed
Table Salt0 tsp · salt and pepper to taste + 1/2 teaspoon salt
Kale4 cup · 4 cups shredded kale
Carrot1 cup · 1 cup shredded carrot
Red Cabbage1 cup · 1 cup shredded red cabbage
Chicken Thigh1 ½ lb · 1.5 pounds boneless, skinless chicken thighs
Balsamic Vinegar of Modena1 tbsp · 1 tablespoon balsamic vinegar
Kosher Salt1 ½ tsp · 1 1/2 teaspoons kosher salt
Smoked Paprika1 tsp · 1 teaspoon smoked paprika
Dried Oregano1 tsp · 1 teaspoon dried oregano
Mustard Powder½ tsp · 1/2 teaspoon mustard powder
Cayenne Pepper0.13 tsp · 1/8 teaspoon cayenne pepper (optional) · optional
Sweet Potato1 piece · 1 large garnet sweet potato, diced (around 1 pound)
Black Pepper¼ tsp · 1/4 teaspoon black pepper
Paprika½ tsp · 1/2 teaspoon paprika
Chili Powder½ tsp · 1/2 teaspoon chili powder
Quinoa0 pieces · cooked quinoa
Scallion0 pieces · thinly sliced green onion or chives

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Steps

1Make the Hot Honey Mustard Dressing
2Add all of the dressing ingredients to a mixing bowl or blender. Whisk or blend until the dressing is smooth and emulsified. Set aside until it’s time to serve.
3Make the Kale Slaw
4Add the greek yogurt, mayonnaise, mustard, apple cider vinegar, maple syrup, celery seed, salt, and pepper to a mixing bowl. Whisk together until well combined. Next, add the kale, carrot, and red cabbage. Toss until everything is well combined. Set aside in the fridge until it’s time to serve.
5Prep the Chicken
6Add the chicken thighs, oil, honey, balsamic vinegar, salt, and spices to a large mixing bowl. Toss until the chicken is evenly coated.
7Prep the Sweet Potatoes
8Add the diced sweet potatoes, salt, spices, and olive to a mixing bowl. Toss until the sweet potatoes are evenly coated in the spices and oil.
9Make the Chicken and Sweet Potatoes
10Preheat the oven to 425 degrees and line a sheet pan with parchment paper. Place the chicken thighs on one side of the lined sheet pan and place the sweet potatoes on the opposite side in an even layer. Bake the chicken and sweet potatoes for 25-30 minutes or until the sweet potatoes are tender, tossing the potatoes as needed to ensure they don’t burn.
11Once the sweet potatoes are tender, remove them from the sheet pan and set aside. Next, spread the chicken thighs out on the sheet pan. Turn the oven to broil and then place the chicken thighs back in the oven to broil for 2-3 minutes for a bit more color.
12Assemble the Bowls
13Start with a base of cooked quinoa, and add the chicken, sweet potatoes, and kale slaw. Finish with a drizzle of hot honey mustard dressing, and green onion or chives.