Honey Mustard Chicken Bowls

High-protein, nutrient dense, and insanely delicious

The crispy shallots on top take this to the next level!!!

Backstory for this meal: my sister was coming into town to visit for the weekend, and I wanted to make her something I knew she’d love. She loves a sweet and savory moment and is a big fan of crispy shallots; SO, I landed on this insane honey mustard chicken and sweet potato situation that has now become a new favorite!!

I was inspired by a recipe I found on Pinterest and made some adjustments to make it juuust right. We’re starting with a base of arugula and quinoa, then piling on roasted sweet potato, flavorful chicken thighs, a lightened-up coleslaw mix, and tons of crispy fried shallots for that satisfying crunch we all know and love. Full recipe is below; I hope you love this one as much as my sister and I did!!! <3

For the chicken:

• 1.5-2lbs boneless, skinless chicken thighs

• 1 tbsp olive oil

• 2 tbsp balsamic vinegar

• 1.5 tsp kosher salt

• 2 tsp chili powder

• 1/2 tsp black pepper

• 1 tsp cumin

• 1/2 tsp coriander

• 1/4 tsp cayenne pepper (optional)

For the sweet potatoes:

• 2 large sweet potatoes, peeled and chopped into 1/2 inch cubes

• 1-2 tbsp olive oil, to coat

• 1/2 tsp kosher salt

• 1/2 tsp onion powder

• 1 tsp garlic powder

• 1/2 tsp chili powder

• 1 tsp nutritional yeast

• Cracked black pepper

Honey mustard dressing:

• 1/4 cup olive oil

• 3 tbsp Dijon mustard

• 2 tbsp honey

• 1 1/2 tbsp apple cider vinegar

• 1/2 tsp salt

• Cracked black pepper

• 1/2 tsp red pepper flakes (optional)

For the cabbage slaw (mayo-free):

• 3 cups cabbage, finely shredded

• 1 1/2 cups finely shredded carrots

• 3 green onions (green parts only), thinly sliced

• 2 tbsp tahini

• 1 tbsp Dijon mustard

• 1 tbsp honey

• 1 1/2 tbsp apple cider vinegar

• 1 tsp salt

• Juice of 1/2 lime

• Chopped fresh parsley

For the bowls:

• arugula

• cooked quinoa

For the crispy shallots:

-4-5 small shallots, very thinly sliced

-high-heat cooking oil (I used avocado)

1. Marinade your chicken by combining all chicken ingredients in a bowl. Allow to marinate for at least thirty minutes, or up to overnight.

2. Prep your slaw and dressing: combine all ingredients for the slaw in a medium sized bowl. Mix well to combine and set in the fridge. Then, combine all dressing ingredients in a small bowl and set in the fridge while you prepare the rest.

3. Preheat your oven to 400F. Prepare your sweet potatoes by chopping them and combining them with the spices and oil to coat them evenly. Spread them out onto a parchment-lined baking sheet, and roast them for 30 minutes or until soft on the inside and crisp on the outside.

4. Cook your chicken: heat a large skillet over medium heat. Add a bit of oil to prevent sticking, then add your chicken to the pan. Cook for 6-8 minutes per side or until the temperature of the chicken is 165F internal. Turn heat to low to keep warm.

5. Fry your shallots: in a small saucepan, add your thinly sliced shallots. Cover with oil, then place over medium-low heat. Watch them closely; they will start to brown and crisp up. As soon as they are browned and crispy, remove them from the pan with a slotted spoon and transfer them to a paper towel to soak up excess oil.

6. Assemble your bowls: to assemble, start with a bed of arugula, then add some cooked quinoa (I use frozen quinoa and reheat it on the stovetop- you could also cook it fresh). Then, add sweet potatoes, chicken, and slaw. Add a few spoonfuls of that dressing over top, and finally, add the crispy shallots. Serve immediately and enjoy!!!! <3