A flavorful and vibrant dish combining marinated grilled chicken, roasted sweet potatoes, crunchy slaw, and quinoa, topped with a sweet and spicy dressing for a satisfying meal.
Ingredients
Chicken
2poundschicken breast or thighs
2tablespoonsolive oil
1tablespoonbalsamic vinegar
2teaspoonskosher salt
2teaspoonschili powder
1teaspoonblack pepper
2heaping teaspoonscumin
2teaspoonscoriander
0.25teaspoonred pepper flakes
Sweet Potatoes
1poundsweet potatoes
1tablespoonolive oil
0.5teaspoonsalt
0.5teaspoononion powder
0.5teaspoongarlic powder
0.5teaspoonchili powder
0.5teaspoonnutritional yeast
0.25cupolive oil
0.25cupdijon mustard
2tablespoonshoney
2tablespoonsapple cider vinegar
0.5teaspoonkosher salt
0.5teaspoonred pepper flakes
Slaw
4cupscabbage
1.5cupsshredded carrot
0.25cupmayonnaise
1tablespoondijon mustard
1tablespoonhoney
2tablespoonsapple cider vinegar
0.5teaspoonkosher salt
0.5teaspoondried parsley
0.25teaspoonblack pepper
0.5limejuice of half lime
Quinoa
1.5cupsquinoa
3cupsvegetable or chicken broth
Instructions
Combine olive oil and balsamic vinegar with spices, marinate chicken for 30 minutes to 2 hours.
Toss sweet potatoes with olive oil and spices, roast at 400°F (200°C) for 25-30 minutes, tossing halfway.
Cook quinoa in broth according to package instructions.
Grill marinated chicken until cooked through, about 6-8 minutes per side, then rest and cut into pieces.
Prepare slaw by mixing cabbage, carrots, mayonnaise, mustard, honey, vinegar, salt, parsley, pepper, and lime juice.
Assemble bowls with quinoa, chicken, sweet potatoes, slaw, and drizzle with dressing; top with crispy shallots if desired.
Notes
Marinate chicken for maximum flavor and ensure it reaches an internal temperature of 165°F (74°C).