Hot Honey Chicken Tender Bowls

Hot honey chicken tenders bowls with glasses of wine to the side.

No ratings yet

Full of flavour and nutrition, these wholesome hot honey chicken tenders bowls have tender roasted sweet potatoes, fluffy quinoa, juicy seasoned chicken tenders and a creamy slaw.

Prep Time25

Cook Time35

Total Time1

Course: Mains, Salads

Cuisine: American

Diet: Gluten Free

Keyword: chicken dinner, healthy dinner ideas, healthy recipes, hot honey, quinoa

Servings:

Calories: 573kcal

Author: Sarah Bell

Equipment

Sharp knife
Chopping Board
Large baking tray
Large saucepan
2 Large mixing bowl
Box grater
Measuring Cups and Spoons

Ingredients

1 kg chicken tenderloins
¼ cup cornstarch
1 teaspoon sweet paprika
1 teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon sea salt flakes
¼ teaspoon cracked black pepper
1 cup white quinoa
800 grams sweet potato peeled and cut into 2 cm cubes
2 tablespoons extra virgin olive oil

Slaw

¼ head red cabbage shredded
¼ head white cabbage shredded
2 large carrots coarsely grated
¼ cup mayonnaise
¼ cup Greek yoghurt
1 tablespoon apple cider vinegar
2 teaspoons Dijon mustard
2 teaspoons wholegrain mustard

To serve

Hot honey

Instructions

Preheat the oven to 180°C fan forced. Line a large baking tray with baking paper and set aside.
Add the sweet potato, ½ teaspoon sea salt flakes and 2 tablespoons olive oil to the prepared baking tray and toss to coat evenly. Spread the sweet potato out evenly over the tray. Place into the oven and roast for 20 minutes.
Meanwhile, add the quinoa to a large saucepan and top with water. Use your hand to swish the quinoa around to wash it. Strain through a fine mesh sieve and then return to the saucepan. Repeat another 2 times. Return to the saucepan and top with 1 ¼ cups water. Bring to a boil and boil until most of the water has been absorbed. Turn the heat to low and once there is no more water bubbling through the quinoa, turn the heat off. Place the lid onto the saucepan, allowing the quinoa to steam.
To a large bowl add the cornstarch, paprika, onion powder, garlic powder, sea salt flakes and pepper. Stir to combine. Add the chicken pieces to the bowl and toss to coat in the flour mix. Once the sweet potato has roasted for 20 minutes, remove from the oven and use a spatula to move the roasted sweet potatoes so that they take up half of the tray. Add the chicken pieces to the other half of the baking tray, separated by a few centimetres. Spray the coated chicken tenders with olive oil spray and place into the oven to bake for a further 15-20 minutes, or until cooked through. Once the chicken and sweet potatoes are golden brown and cooked through, remove from the oven.
While the chicken and sweet potatoes are cooking, make the slaw. In a large mixing bowl, whisk together the mayonnaise, Greek yoghurt, apple cider vinegar, Dijon mustard and wholegrain mustard. Add the shredded white and purple cabbage as well as the grated carrots to the dressing and toss until well combined.
To assemble the bowls, divide the quinoa between four bowls. Top with some slaw, chicken tenders, roasted sweet potato and drizzle with the hot honey.

Notes

Make dairy-free

swap Greek yoghurt for unsweetened natural coconut yoghurt.

Make vegetarian

swap the chicken tenders for crispy salt & pepper tofu

Storage

Store in an airtight container in the fridge for up to 3-4 days. To meal prep, divide the components between individual airtight containers and store with lids on in the fridge for 3-4 days.

Nutrition