Description
Bold, balanced, and totally addictive, this Hot Honey Chicken Quinoa Bowl features juicy seared chicken, roasted vegetables, fluffy quinoa, and a sweet-spicy hot honey drizzle finished with creamy feta.
Ingredients
- 1 lb boneless, skinless chicken breast, cubed (1-inch pieces)
- 2 tablespoons olive oil
- Salt, black pepper, and garlic powder, to taste
- 1 cup diced sweet potatoes
- 1 cup Brussels sprouts, halved
- 2 cups cooked quinoa (or brown rice, farro, or couscous)
- 1/4 cup honey
- 1–2 teaspoons hot sauce (adjust to taste)
- 1/4 cup crumbled feta cheese (or goat cheese or cotija)
- Optional: fresh parsley, lime wedges, crushed red pepper
Instructions
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes and Brussels sprouts with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 20–25 minutes until tender with slightly crispy edges.
3. Pat chicken cubes dry and season with salt, pepper, and garlic powder.
4. Heat remaining 1 tablespoon olive oil in a skillet over medium-high heat. Add chicken in a single layer and cook 4–5 minutes per side until golden and cooked through.
5. In a small bowl, whisk together honey and hot sauce, adjusting spice level to taste.
6. Divide quinoa among serving bowls. Top with roasted vegetables and seared chicken.
7. Drizzle generously with hot honey and sprinkle with feta and optional garnishes before serving.
Notes
For extra caramelization, broil the vegetables for the last 2–3 minutes of roasting.
Swap quinoa with brown rice, farro, or couscous for variety.
Store components separately in airtight containers for up to 4 days for easy meal prep.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 18g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 85mg