Sheet Pan Hot Honey Chicken and Veggie Glow Bowls
User Reviews
5
Sheet Pan Hot Honey Chicken and Veggie Glow Bowls
Description
The chicken thighs and vegetables are tossed in olive oil and a blend of spices before roasting at high heat until the chicken is cooked through and skin is crisp. The vegetables become tender and flavorful from roasting alongside the meat. Quinoa cooked separately provides a nutty base that balances the caramelized veggies and spicy honey drizzle.
The bowls are assembled with a bed of arugula and shredded red cabbage, topped with quinoa, roasted chicken and vegetables, then garnished with fresh herbs, feta cheese, lemon zest, and a drizzle of hot honey for a touch of sweetness and heat. This combination provides a variety of textures from crisp greens to tender roasted roots and juicy chicken.
According to notes, substituting boneless skinless chicken thighs is possible though bone-in yields more flavor and crispy skin. This dish can also be served with orzo, pearl couscous, or brown rice instead of quinoa for variety.
Ingredients
- For the chicken and veggies:
- 2 pounds chicken thighs bone-in, 4 large
- 3 carrots large, cut in half lengthwise and into 2 inch chunks
- 1 sweet potato medium to large, cut into 1/2 inch cubes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon paprika sweet
- 1 teaspoon garlic powder
- 1 teaspoon thyme dried
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- black pepper freshly ground
- For the quinoa:
- 1 cup quinoa
- 2 cups filtered water or chicken broth
- ½ teaspoon kosher salt
- For serving:
- 4 cups arugula baby
- 2 to 3 cups red cabbage finely shredded
- lemon zest
- feta cheese used in spicy green sauce
- 3 tablespoons hot honey for drizzling, e.g. Mike’s Hot Honey
- 1 to 2 ounces feta cheese crumbled
- parsley fresh, chopped
- cilantro fresh, chopped
Instructions
- Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper.
- In a large bowl, add the chicken, carrots and sweet potatoes. Drizzle with olive oil, then sprinkle on the paprika, garlic powder, dried thyme, chili powder, salt and lots of freshly ground pepper. Toss with clean hands to coat the chicken, sweet potatoes and carrots evenly in spices.
- Add chicken and veggies to the prepared baking sheet and spread out in an even layer ensuring that chicken isn’t touching the veggies and that the chicken is skin side up. You do not want to overcrowd your pan.
- Bake in the oven for 30 minutes, stirring veggies halfway through, and cooking until chicken is fully cooked and reads 165 degrees F on a meat thermometer. If you want extra crispy skin, once done cooking, you can place the chicken under the broiler and broil for 1 to 2 minutes until nice and golden brown. (Just be sure to watch carefully to prevent burning!)
- While the chicken and veggies cook, place quinoa, water and salt in a medium pot and place over high heat. Bring to a boil, then cover, reduce heat to low and cook for 15 minutes. Once quinoa is done cooking, remove from heat, fluff with a fork and place the lid back on to allow the quinoa to stay warm and steam in the pot for 5 to 10 more minutes.
- To serve: Add about ½ heaping cup of the quinoa to one side of a shallow bowl then add roughly 1 cup of arugula and ½ cup of cabbage to the other side. Drizzle arugula and cabbage with just a little of the spicy green feta sauce, if desired. Top the quinoa with the chicken and 1/4th of the veggies. Drizzle each piece of chicken with about 2 teaspoons of hot honey, then garnish with 1 to 2 tablespoons of crumbled feta, lemon zest and a little fresh chopped cilantro and parsley. Serve extra spicy green feta on the side for dipping and drizzling! Get a little bit of everything with each bite.
Notes
- Boneless skinless chicken thighs can be used, but bone-in provides more flavor and crispier skin.
- Serve with cooked orzo, pearl couscous, or brown rice instead of quinoa if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 772 kcal
% Daily Value*
| Serving | 1bowl (with all toppings) | |
| Calories | 772cal | 39% |
| Carbohydrates | 65.1g | 22% |
| Protein | 37.6g | 75% |
| Fat | 41.4g | 64% |
| Saturated Fat | 13g | 65% |
| Fiber | 8g | 32% |
| Sugar | 22.7g | 45% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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