Hot Honey Chicken and Quinoa Bowls

Hot honey is having its moment so why not let it shine with this hot honey chicken and quinoa bowl? Naturally gluten-free, dairy-free, high fiber and packed with protein for a healthy, satisfying dinner or lunch any day of the week!

Makes: 4 servings
Prep time: 10 minutes
Cook time: 30 minutes

Ingredients

1lb chicken breasts or tenders, cut into pieces
2 sweet potatoes, cut into pieces (ideally, a similar size to the chicken so they cook evenly)
2c asparagus, spears cut in half
Purple cabbage, thinly sliced
Cooked quinoa

For the hot honey:
1/2c olive oil
1/4c honey
Juice from 1 lime
1tsp salt
1tsp red pepper flake
1tsp paprika
1tsp garlic powder 

For topping (optional)
Chopped parsley
Avocado 

Instructions

Preheat the oven to 400. 

Line a baking sheet with parchment paper, and arrange the chicken and sweet potatoes onto it. Whisk the ingredients for the hot honey until combined, and pour half of it onto the chicken and sweet potatoes (reserve the other half for serving.) 

Roast the chicken and sweet potatoes for 15 minutes. At 15 minutes, add the asparagus to the baking sheet. Roast for another 15 minutes, until the chicken is cooked through, and the sweet potatoes have softened and gotten a bit of char. 

Assemble the bowls with quinoa, cabbage, the roasted chicken and veggies, and top the bowl with more hot honey.