Hot Honey Chicken Bowls Recipe
Hot honey chicken bowls with roasted sweet potatoes and fresh corn salsa are healthy, flavorful, and easy to make! Perfect for meal prep lunches or a quick weeknight dinner.
Servings: 4 servings
Ingredients
Hot Honey Chicken
- 1 1/4 pounds boneless skinless chicken breasts cut into approximately 1 inch chunks
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 2 tablespoon hot honey
- 1 teaspoon kosher salt or to taste
- 3/4 teaspoon smoked paprika or mild chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
Roasted Sweet Potatoes
- 2 medium sweet potatoes cut into 1/2 inch cubes (about 3 cups)
- 1 tablespoon olive oil
- Salt and black pepper to taste
Corn Salsa
- 2 cups frozen corn defrosted
- 1 jalapeno deseeded and finely chopped
- 1/3 cup diced red onion
- 2 tablespoon chopped cilantro
- 1-2 tablespoons fresh lime juice
- Salt and black pepper to taste
Other Ingredients
- 2 cups cottage cheese (I recommend using Good Culture)
- Avocado, pickled red onions or pickled jalapenos (optional toppings)
Instructions
- Combine the ingredients for the chicken marinade in a glass measuring cup. Whisk together and then add the chicken in. Toss until coated, then cover and refrigerate. Marinate for 1-4 hours. You can marinate for less time, but it won't be as flavorful.
- While the chicken is marinating make the corn salsa. Combine all of the ingredients in a mixing bowl and stir together. Taste for seasoning and adjust with more lime juice and salt if needed.
- Preheat oven to 400° F. Add the sweet potatoes to a rimmed sheet pan and toss them together with the olive oil, salt and pepper. Spread them into a single layer so they aren't touching each other. Roast for 25-30 minutes, flipping them over with a spatula halfway through the cooking time.
- While the sweet potatoes roast, spray a separate sheet pan with cooking spray. Dump the chicken onto the pan and spread it into a single layer so the pieces of chicken aren't touching. When you pull the sweet potatoes out to flip them, place the chicken into the oven (and put the sweet potatoes back in). Bake for 15-20 minutes or until the chicken is 165° F. If you want the chicken to get a little caramelized, turn the broiler on the last few minutes of cooking time.
Assembling the Bowls
- Add some of the chicken, sweet potatoes, corn salsa, and cottage cheese to a bowl along with any additional toppings. Drizzle everything with extra hot honey and serve.
Notes
Storage - Store the bowl ingredients in separate containers so they stay fresh and reheating is easier. The bowls will keep for up to 4 days.
Reheating - Reheat the chicken and sweet potatoes in the microwave for 60 seconds or until warm.
Nutrition
Calories: 526kcal | Carbohydrates: 57g | Protein: 49g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 95mg | Sodium: 1273mg | Potassium: 1306mg | Fiber: 6g | Sugar: 17g | Vitamin A: 16367IU | Vitamin C: 18mg | Calcium: 122mg | Iron: 2mg