Description

These Hot Honey Chicken Bowls feature perfectly roasted sweet potatoes, tender pan-cooked chicken coated in a spicy and sweet hot honey marinade, fresh arugula, creamy cottage cheese, and vibrant vegetables. Topped with pickled red onions, avocado slices, and optional corn salsa, these bowls offer a delightful balance of flavors and textures ideal for a wholesome and satisfying meal.

Ingredients

Roasted Sweet Potatoes

2 medium sweet potatoes, cut into 1/2 inch cubes
1 tablespoon olive oil
Kosher salt and 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
Corn salsa (optional)
Additional hot honey, for drizzling
Cilantro, for garnish (optional)
Jalapeño ranch, for serving (optional)

Cook Mode Prevent your screen from going dark

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 without touching. Drizzle with 1 tablespoon olive oil and season with kosher salt and black pepper. Roast for 25 to 30 minutes until tender, flipping halfway through to ensure even cooking.
Prepare the Hot Honey Marinade: In a large bowl, 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 until combined. Add the cubed chicken breast and toss until each piece is thoroughly coated.
Cook the Chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the marinated chicken cubes and cook for 5 to 6 minutes, stirring occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Remove from heat.
Assemble the Bowls: Divide 4 cups of arugula among 6 bowls. Layer with cooked chicken, roasted sweet potatoes, 2 cups cottage cheese, 1 cup diced cucumber, sliced avocado, pickled red onions, and corn salsa if desired. Drizzle with extra hot honey and garnish with cilantro if using. Optionally, serve with jalapeño ranch for additional flavor. Serve immediately and enjoy!

Notes

Sweet potatoes should be spread out to allow even roasting and caramelization.
Adjust the amount of crushed red pepper for desired spiciness in the chicken marinade.
Use a meat thermometer to ensure chicken is safely cooked through.
Pickled red onions add a tangy contrast but can be omitted or replaced with raw onions.
Corn salsa is optional and adds a nice fresh sweetness to the bowls.
Jalapeño ranch is a great dipping sauce alternative if you want extra creamy spice.
To make the dish gluten-free, ensure the hot honey and jalapeño ranch used are gluten-free.