Sheet Pan Hot Honey Chicken and Veggie Glow Bowls
A flavorful sheet pan dinner with chicken thighs, roasted veggies, and quinoa, topped with spicy hot honey, feta and herbs for a nourishing, easy meal.
Equipment
- 1 Sheet pan lined with parchment paper
- 1 Mixing bowl large
- 1 Medium pot for quinoa
Ingredients
Main ingredients
- 2 pounds bone-in chicken thighs about 4 large thighs
- 3 carrots cut lengthwise and into 2-inch chunks
- 1 sweet potato medium to large, peeled and cubed ½-inch
- 2 tablespoons extra virgin olive oil for coating
- 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
- 1 cup quinoa
- 2 cups filtered water or chicken broth for quinoa cooking
- ½ teaspoon kosher salt for quinoa
- 4 cups baby arugula for serving
- 2 to 3 cups shredded red cabbage finely shredded
- lemon zest for garnish
- spicy green feta sauce for drizzling
- 3 tablespoons hot honey for drizzling
- 1 to 2 ounces feta crumbled
- fresh chopped parsley for garnish
- fresh chopped cilantro for garnish
Instructions
Instructions
- Preheat oven to 425°F and line a sheet pan with parchment paper.
- In a bowl, toss chicken, carrots, and sweet potato with olive oil, spices, salt, and pepper.
- Spread on sheet pan with chicken skin-side up and vegetables in a single layer.
- Roast for 30-35 minutes until chicken is cooked through and veggies are tender.
- While roasting, rinse quinoa and add to pot with water and salt. Bring to boil, cover, reduce heat, and cook for 15 minutes. Fluff and let steam another 5-10 minutes, covered.
- To serve, plate quinoa, arugula, and cabbage. Top with chicken and veggies. Drizzle hot honey and garnish with feta, lemon zest, parsley, and cilantro.
Notes
You can swap chicken thighs for boneless or use pre-cut vegetables to save time. Broil chicken briefly after roasting for crispier skin.