Hot Honey Chicken Power Bowl

Ingredients

• 2 pieces Sweet Potato (peeled and diced into 1‑inch cubes)
• 3 tablespoons Avocado Oil (for coating sweet potatoes and chicken)
• 1.5 teaspoons Salt (divided between sweet potatoes and chicken)
• 0.5 teaspoons Black Pepper (freshly ground, divided between sweet potatoes and chicken)
• 1 teaspoon Smoked Paprika (optional, adds depth to sweet potatoes)
• 12 ounces Brussels Sprouts (trimmed and thinly sliced)
• 1 tablespoon Olive Oil (for sautéing Brussels sprouts)
• 0.5 teaspoon Garlic Powder (seasoning for Brussels sprouts)
• 1.5 pounds Chicken Thighs (boneless, skinless, diced into bite‑size pieces)
• 2 tablespoons Butter (unsalted, cut into cubes)
• 3 tablespoons Hot Honey (store‑bought or honey mixed with chili flakes)
• 2 tablespoons Fresh Parsley (chopped, for garnish (optional))

Instructions

1. Prep Sweet Potatoes

   Peel the sweet potatoes and dice them into 1‑inch cubes. Transfer to a large mixing bowl.

   Time: PT5M

2. Season Sweet Potatoes

   Add 2 Tbsp avocado oil, 1 tsp salt, ½ tsp black pepper, and 1 tsp smoked paprika to the bowl. Toss until the cubes are evenly coated.

   Time: PT3M

3. Roast Sweet Potatoes

   Spread the seasoned sweet potato cubes in a single layer on a parchment‑lined baking sheet. Roast in a pre‑heated oven at 425°F until golden and crispy on the edges.

   Time: PT25M

   Temperature: 425°F

4. Prep Brussels Sprouts

   Trim the stems off the Brussels sprouts and thinly slice them (about 1/8‑inch thick). Place in a separate bowl.

   Time: PT5M

5. Sauté Brussels Sprouts

   Heat 1 Tbsp olive oil in a skillet over medium heat. Add the sliced Brussels sprouts, ½ tsp salt, ¼ tsp black pepper, and ½ tsp garlic powder. Cook, stirring occasionally, until they are tender‑crisp and lightly caramelized.

   Time: PT10M

6. Dice Chicken

   Trim any excess fat from the chicken thighs and dice into bite‑size pieces.

   Time: PT5M

7. Season Chicken

   Place the diced chicken in a bowl, drizzle with the remaining 1 Tbsp avocado oil, add ½ tsp salt and ¼ tsp black pepper, and toss to coat.

   Time: PT3M

8. Cook Chicken & Make Hot‑Honey Glaze

   Heat the skillet (used for the Brussels sprouts) over medium‑high heat. Add the seasoned chicken and sear without moving for about 4 minutes, then stir and continue cooking until the pieces are about 80% done. Reduce heat to medium, add 2 Tbsp butter and 3 Tbsp hot honey. Stir constantly until the butter melts and the sauce thickens, coating the chicken.

   Time: PT12M

9. Assemble the Power Bowls

   Divide the roasted sweet potatoes, sautéed Brussels sprouts, and hot‑honey chicken among four bowls. Garnish with chopped fresh parsley and an extra drizzle of hot honey if desired.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

45 g

Fat

25 g

Fiber

8 g