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Description
A high-protein meal bowl featuring crispy chicken thighs coated in a spicy-sweet hot honey sauce, served over quinoa with fresh vegetables for a balanced, flavorful dinner.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup quinoa, rinsed
- 2 cups chicken broth
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 avocado, sliced
- 2 tbsp olive oil
- 1/2 cup hot honey (store-bought or homemade: 1/2 cup honey + 1 tsp chili flakes + 1 tsp apple cider vinegar)
- 2 tbsp soy sauce (low-sodium)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and pepper to taste
- Optional: sesame seeds for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss chicken pieces with 1 tbsp olive oil, garlic powder, smoked paprika, salt, and pepper. Spread on a baking sheet and bake for 15-18 minutes until cooked through and crispy.
- While chicken bakes, cook quinoa: Bring chicken broth to a boil, add quinoa, reduce heat, cover, and simmer for 12-15 minutes until fluffy. Fluff with a fork.
- In a small saucepan over low heat, warm hot honey and soy sauce, stirring until combined (about 2 minutes). Do not boil.
- Steam or sauté broccoli and bell pepper in remaining 1 tbsp olive oil for 4-5 minutes until tender-crisp.
- Toss cooked chicken in the hot honey mixture to coat evenly.
- Assemble bowls: Divide quinoa among 4 bowls, top with veggies, avocado slices, hot honey chicken, and garnish with sesame seeds if desired.
Notes
- For extra heat, add more chili flakes to the hot honey.
- Make it gluten-free by using tamari instead of soy sauce.
- Store leftovers in airtight containers in the fridge for up to 3 days; reheat gently to maintain crispiness.
- Customize veggies based on preference, like adding spinach or carrots for more nutrition.