Description
This delicious one-pan dish features seasoned chicken thighs, roasted sweet potatoes, and a tangy purple cabbage coleslaw.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs (or chicken breast)
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp dried thyme
- ½ tsp onion powder
- ½ tsp dried oregano
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional)
- 2 Tbsp extra virgin olive oil (for chicken)
- 1 lb sweet potatoes, cubed (about 2 medium sized potatoes, 3–4 cups)
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tsp cornstarch
- 1 Tbsp extra virgin olive oil (for sweet potatoes)
- 3 cups shredded purple cabbage
- 1 cup shredded carrots (~2 large carrots)
- ½ cup plain Greek yogurt
- 1 Tbsp olive oil mayonnaise (or your favorite mayo)
- 1 Tbsp apple cider vinegar
- 1 Tbsp hot honey (or regular honey)
- ½ Tbsp Dijon mustard
- 2 Tbsp lime juice (1 small lime)
- ½ tsp garlic powder
- ½ tsp kosher salt (more to taste)
- ¼ tsp black pepper
- 2 Tbsp Dijon mustard
- 1 Tbsp hot honey
- 2 Tbsp apple cider vinegar (or lemon juice)
- ½ tsp red pepper flakes (add more if you like it spicier)
- ¼ tsp kosher salt
- dash black pepper
- ¼ cup extra virgin olive oil (for dressing)
- 1 cup quinoa, dry
Instructions
- Prep the chicken & sweet potatoes: Preheat the oven to 425℉ (220°C). Line a baking sheet with parchment paper and spray with cooking spray. Cut the chicken and sweet potatoes into cubes. Season chicken by adding it to the marinade ingredients including the spices and olive oil in a mixing bowl. Give it a toss until the chicken is coated.
- Add the sweet potato cubes to one-half of the sheet pan in a single layer and coat in olive oil, cornstarch, salt, pepper, smoked paprika & garlic powder. Add the seasoned chicken in an even layer to the other side of the baking sheet.
- Cook in the preheated oven for 25-30 minutes until the chicken is golden brown and reaches internal temperature of 165℉ (75°C).
- Make the Quinoa: while the chicken & sweet potatoes roast, cook the quinoa according to the instructions on the package.
- Make the Purple Cabbage Coleslaw: Shred cabbage and carrots and set them aside. In a large bowl, add the coleslaw dressing ingredients and whisk well to combine. Add the cabbage and carrots and give everything a good mix.
- Make the hot honey sauce: Whisk together the Dijon mustard, hot honey, apple cider vinegar, red pepper flakes, grated or minced garlic, and salt + pepper in a mason jar or small bowl.
- Assemble bowls: add the quinoa, coleslaw, chicken & sweet potatoes to a bowl. Add the hot honey mustard sauce on top of the rest of the ingredients!
Notes
- For extra flavor, you can let the chicken marinate for a few hours or overnight.
- Feel free to substitute chicken breasts for thighs if you prefer a leaner cut.
- Adjust the amount of cayenne pepper based on your spice preference.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 8g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 120mg