Description
These Hot Honey Chicken Bowls are a vibrant and flavorful meal featuring tender roasted sweet potatoes, spicy-sweet hot honey glazed chicken, fresh arugula, creamy cottage cheese, and a variety of fresh toppings like avocado and cucumber. Perfectly balanced with smoky spices and a touch of heat, these bowls are ideal for a nutritious lunch or dinner that comes together in under an hour.
Ingredients
Roasted Sweet Potatoes
- 2 medium sweet potatoes, cut into 1/2 inch cubes
- 1 tablespoon olive oil
- Kosher salt, to taste
- Black pepper, to taste
Hot Honey Chicken
- 2 tablespoons hot honey
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper
- 2 pounds boneless chicken breast, cut into 1 inch cubes
- 2 tablespoons olive oil
Bowl Assembly
- 4 cups arugula
- 2 cups cottage cheese
- 1 cup cucumber, diced
- 2 avocados, sliced
- Pickled red onions (quantity as desired)
- Corn salsa (optional, quantity as desired)
- Hot honey, for drizzling
- Cilantro, for garnish (optional)
- Jalapeño ranch, for serving (optional)
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Spread the cubed sweet potatoes on a large baking sheet in a single layer. Drizzle with 1 tablespoon olive oil and toss to coat evenly. Season with kosher salt and black pepper to taste. Roast for 25 to 30 minutes, flipping halfway through with a spatula, until tender and slightly caramelized.
- Prepare the Hot Honey Marinade: While the sweet potatoes roast, whisk together 2 tablespoons hot honey, 1 tablespoon lemon juice, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon ground cumin, 1 teaspoon kosher salt, and 1/4 teaspoon crushed red pepper in a large bowl. Add the chicken cubes and stir to coat completely. Let it marinate briefly while you heat the pan.
- Cook the Chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the marinated chicken cubes in a single layer. Cook for 5 to 6 minutes, stirring occasionally, until the chicken is fully cooked through and registers 165°F (74°C) on a meat thermometer. Remove from heat.
- Assemble the Bowls: Divide 4 cups of fresh arugula evenly among 6 bowls. Top each with cooked chicken, roasted sweet potatoes, 2 cups cottage cheese divided, diced cucumber, sliced avocado, pickled red onions, and corn salsa if using. Drizzle additional hot honey over the top to taste. Garnish with fresh cilantro if desired.
- Serve: If you like, add a drizzle of jalapeño ranch dressing for extra flavor. Serve immediately and enjoy your nutritious, flavorful Hot Honey Chicken Bowls!
Notes
- You can substitute chicken thighs for breast if you prefer a juicier texture.
- Adjust the crushed red pepper and hot honey amounts to control the heat level.
- Pickled red onions add a wonderful tangy crunch but can be omitted if unavailable.
- Corn salsa is optional but adds a sweet contrast to the spicy chicken.
- This recipe is perfect for meal prep; store components separately for best freshness.
- Use a meat thermometer to ensure chicken is cooked safely to 165°F.
