Roasted Chicken Power Bowl with Hot Honey
A satisfying one-pan meal featuring crispy bone-in chicken thighs, caramelized sweet potatoes, and fluffy quinoa, topped with a spicy green feta sauce and a drizzle of hot honey.
Ingredients
Roasting Components
- 2 pounds bone-in chicken thighs about 4 large thighs
- 3 large carrots halved lengthwise, cut into 2-inch chunks
- 1 large sweet potato cut into 1/2-inch cubes
- 2 tbsp extra virgin olive oil
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp chili powder
- 1 tsp kosher salt
- black pepper to taste, freshly ground
Base and Greens
- 1 cup quinoa rinsed well
- 2 cups filtered water or chicken broth
- 1/2 tsp kosher salt for quinoa
- 4 cups baby arugula fresh and peppery
- 2-3 cups red cabbage finely shredded
Sauce and Finishes
- Spicy Green Feta Sauce as needed for drizzling
- 3 tbsp hot honey such as Mike's Hot Honey
- 1-2 ounces feta cheese crumbled
- lemon zest to taste
- handful fresh parsley and cilantro freshly chopped
Instructions
- Preheat your oven to 425°F (218°C). Line a large, rimmed baking sheet with parchment paper.
- In a large mixing bowl, toss the chicken thighs, carrots, and sweet potatoes with olive oil, paprika, garlic powder, thyme, chili powder, salt, and pepper until well coated.
- Arrange the chicken and vegetables on the baking sheet in a single layer, ensuring they aren't overcrowded. Roast for 30 minutes, stirring the vegetables halfway through. Chicken is done when internal temperature hits 165°F.
- While roasting, bring quinoa, water, and salt to a boil in a saucepan. Reduce to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5-10 minutes before fluffing with a fork.
- Assemble bowls by layering quinoa, arugula, and cabbage. Top with a chicken thigh and roasted vegetables.
- Drizzle hot honey over the chicken skin. Finish with crumbled feta, lemon zest, fresh herbs, and the green feta sauce.
Notes
For extra crispy skin, broil the chicken for 1-2 minutes at the end of roasting, watching closely. If meal prepping, store fresh greens and sauce separately from the cooked components to maintain texture.