Description
This Sheet Pan Hot Honey Chicken and Veggie Glow Bowl combines tender, crispy bone-in chicken thighs with roasted carrots and sweet potatoes, served over fluffy quinoa with fresh baby arugula, shredded red cabbage, and a spicy green feta sauce. A drizzle of sweet and spicy hot honey finishes the dish, creating a vibrant, flavorful, and easy-to-make meal perfect for weeknight dinners or meal prep.
Ingredients
For the chicken and veggies:
- 2 pounds bone-in chicken thighs (4 large bone-in chicken thighs)
- 3 large carrots, cut in half lengthwise and then cut into 2 inch segments/chunks
- 1 medium to large sweet potato, cut into ½-inch cubes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
For the quinoa:
- 1 cup quinoa
- 2 cups filtered water or chicken broth
- ½ teaspoon kosher salt
For serving:
- 4 cups baby arugula
- 2 to 3 cups finely shredded red cabbage
- Lemon zest, for garnish
- 3 tablespoons hot honey (such as Mike’s Hot Honey), for drizzling
- 1 to 2 ounces feta cheese, crumbled
- Fresh chopped parsley and cilantro, for garnish
- Spicy Green Feta Sauce, for drizzling and serving on the side
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Prepare the chicken and vegetables: In a large bowl, combine the bone-in chicken thighs, cut carrots, and diced sweet potato. Drizzle with the extra virgin olive oil. Sprinkle sweet paprika, garlic powder, dried thyme, chili powder, kosher salt, and freshly ground black pepper over the mixture. Toss well using clean hands to ensure that the chicken and vegetables are evenly coated with the spices and oil.
- Arrange on baking sheet: Spread the chicken and vegetables out evenly on the prepared baking sheet. Make sure the chicken pieces are skin side up and that they are not touching the vegetables to allow proper roasting and crisping. Avoid overcrowding the pan to ensure even cooking.
- Bake the chicken and veggies: Place the baking sheet in the preheated oven and bake for about 30 minutes. Stir the vegetables halfway through the baking time to promote even roasting. Bake until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C). If you desire extra crispy skin, broil the chicken for 1 to 2 minutes after baking, watching carefully to prevent burning.
- Cook the quinoa: While the chicken and vegetables are baking, rinse the quinoa under cold water. In a medium pot, combine quinoa, filtered water or chicken broth, and kosher salt. Bring to a boil over high heat. Once boiling, cover, reduce the heat to low, and simmer for 15 minutes. Remove the pot from the heat, fluff the quinoa with a fork, then cover it again and let it steam for an additional 5 to 10 minutes to stay warm and fully absorb moisture.
- Assemble the bowls: To serve, spoon about half a heaping cup of cooked quinoa onto one side of each shallow bowl. On the other side, add approximately 1 cup of baby arugula and ½ cup of shredded red cabbage. Lightly drizzle the greens with some spicy green feta sauce if desired.
- Add chicken and veggies: Top the quinoa portion with one piece of chicken and about one-quarter of the roasted vegetables. Drizzle each piece of chicken with roughly 2 teaspoons of hot honey, and garnish with crumbled feta cheese, a sprinkle of lemon zest, and fresh chopped parsley and cilantro.
- Serve: Serve the bowls with extra spicy green feta sauce on the side for additional dipping or drizzling to enhance the flavors. Enjoy a balanced bite of protein, veggies, and grains with every spoonful.
Notes
- You can substitute quinoa with cooked orzo, pearl couscous, or brown rice based on your preference.
- Boneless skinless chicken thighs may be used as an alternative, but bone-in thighs provide a more flavorful and crispy skin.
- Watch the chicken carefully when broiling to avoid burning the skin during the final crisping step.
- Use chicken broth instead of water for cooking quinoa to boost flavor further.
- This recipe can be prepped in advance with all ingredients ready to roast or cook for convenient meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
