Servings: 4
Calories: 512kcal
Ingredients
- For the Bowl:
- 1 lb boneless skinless chicken breast, cut into bite-sized cubes
- Salt and pepper to taste
- 2 cups cooked quinoa
- 2 medium sweet potatoes diced
- 2 cups brussels sprouts trimmed and halved
- Olive oil spray or 1 – 2 tsp olive oil for roasting
- 1/2 cup crumbled feta cheese optional but recommended
- For the Hot House Sauce:
- 3 Tbsp honey
- 2 – 3 Tbsp hot sauce like Frank’s or your favorite
- 1 clove garlic minced
- 1 tsp grated fresh ginger or 1/2 tsp ground ginger
- 1 tsp apple cider vinegar optional for tang
- Pinch of salt
Instructions
- Preheat the oven to 400° F. Toss diced sweet potatoes and Brussels sprouts with a drizzle of olive oil or spray lightly with oil. Season with salt and pepper. Spread on a baking sheet without overlapping. Then roast for 25 – 30 minutes, flipping halfway through, until golden and tender.
- While veggies roast, in a small dish, combine honey, hot sauce, garlic, ginger, and vinegar (if using).
- Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Season chicken cubes with salt and pepper. Add to the skillet and cook for 6 – 8 minutes, stirring occasionally, until cooked through and golden on the edges. Pour half of the sauce over the chicken to coat it completely.
- Divide cooked quinoa between four bowls. Top each with a portion of chicken, roasted sweet potatoes, and brussels sprouts. Drizzle with remaining spicy-sweet sauce.
- Sprinkle each bowl with feta and serve warm! Leftovers can be stored in an airtight container in the fridge for up to three days. For best results, though, keep the sauce separate and add it when reheating.
Nutrition
Fiber: 5.5g | Calories: 512kcal | Fat: 15g | Protein: 43g | Carbohydrates: 52g
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