Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 large sweet potatoes, peeled and cubed
- 3 tablespoons olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup high-quality honey
- 1 tablespoon red chili flakes (adjust to your heat preference)
- 1 tablespoon apple cider vinegar
- 2 cups cooked quinoa or brown rice
- 2 cups fresh baby spinach or kale
- 1/4 cup sliced green onions for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- Place the cubed sweet potatoes on the baking sheet. Drizzle with 1.5 tablespoons of olive oil and season with half of the salt, pepper, and smoked paprika. Toss well to coat.
- Roast the sweet potatoes for 20-25 minutes, or until they are tender and slightly browned at the edges.
- While the potatoes roast, season the chicken pieces with garlic powder and the remaining salt, pepper, and paprika.
- Heat the remaining olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, turning occasionally, until fully cooked through and golden brown.
- In a small microwave-safe bowl, combine the honey and red chili flakes. Heat for 20 seconds, then stir in the apple cider vinegar. This infuses the honey with spice.
- Pour half of the hot honey sauce over the cooked chicken in the skillet and toss to coat evenly. Remove from heat.
- To assemble the bowls, divide the cooked quinoa or rice among four bowls. Top with a handful of fresh spinach or kale.
- Add a generous portion of roasted sweet potatoes and the hot honey chicken to each bowl.
- Drizzle the remaining hot honey over the entire bowl and garnish with sliced green onions before serving.
- Cook Time: Not specified