Name: Hot Honey Chicken Quinoa Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: All World
Ingredients: 1 cup RiceSelect® Tri-Color Quinoa; 2 tbsp olive oil, divided; 1/2 tsp garlic powder; 1/2 tsp smoked paprika; 1 tsp salt, divided; 1 tsp pepper, divided; 2 boneless, skinless chicken breasts; 1 sweet potato, peeled and cubed; 2 cups fresh arugula; 1 cup purple cabbage, shredded; 1/4 cup hot honey; 1/4 cup feta, crumbled (optional)

Instructions

Preheat oven to 375°F. Prepare quinoa according to package directions.
In a bowl, mix 1 tablespoon olive oil, garlic powder, smoked paprika, 1/2 teaspoon salt and 1/2 teaspoon pepper. Coat chicken breasts with mixture and let sit for 10 minutes.
Place chicken on a sheet pan and cook for 25 minutes or until fully cooked through (165°F). Let chicken sit for 5 minutes, then slice.
Meanwhile, heat the remaining olive oil in a large pan over medium-high heat. Add sweet potato and cook for 10 minutes, stirring every 2 minutes, or until browned and cooked through.
Divide quinoa between bowls, top with arugula, cabbage, sweet potatoes and chicken. Drizzle hot honey over chicken. Garnish with feta, if using.
To make homemade hot honey, combine 3 tablespoons of honey with 1 tablespoon of hot sauce or 3 tablespoons of honey with 1 tsp cayenne.