Ingredients
Chicken and Veggies
- 2 pounds bone-in chicken thighs (4 large bone-in chicken thighs)
- 3 large carrots, cut in half lengthwise and then into 2-inch chunks
- 1 medium to large sweet potato, cut into ½-inch cubes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
Quinoa
- 1 cup quinoa
- 2 cups filtered water (or chicken broth)
- ½ teaspoon kosher salt
For Serving
- 4 cups baby arugula
- 2 to 3 cups finely shredded red cabbage
- Lemon zest, for garnish
- Spicy Green Feta Sauce (amount as desired for drizzling and dipping)
- 3 tablespoons hot honey (such as Mike’s Hot Honey), for drizzling
- 1 to 2 ounces feta cheese, crumbled
- Fresh chopped parsley and cilantro, for garnish
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Season Chicken and Veggies: In a large bowl, combine the chicken thighs, carrot chunks, and cubed sweet potato. Drizzle with 2 tablespoons of olive oil, then sprinkle evenly with paprika, garlic powder, dried thyme, chili powder, kosher salt, and freshly ground black pepper. Toss everything with your hands to ensure all pieces are evenly coated in the spices.
- Arrange on Baking Sheet: Spread the chicken and veggies out on the prepared baking sheet in a single, even layer. Make sure the chicken pieces are skin side up and not touching the vegetables or each other to ensure even cooking and browning.
- Bake Chicken and Vegetables: Bake in the preheated oven for 30 minutes. Stir the vegetables halfway through to promote even cooking. Bake until the chicken reaches an internal temperature of 165°F (74°C) and is fully cooked. For extra crispy skin, place the chicken under the broiler for 1 to 2 minutes after baking, watching carefully to avoid burning.
- Cook Quinoa: While the chicken and veggies roast, rinse the quinoa under cold water. In a medium pot, combine the quinoa, filtered water or chicken broth, and ½ teaspoon kosher salt. Bring to a boil over high heat, then reduce to low heat and cover. Simmer for 15 minutes, or until all the liquid is absorbed. Remove from heat, fluff with a fork, and let it steam with the lid on for an additional 5 to 10 minutes to achieve fluffy texture.
- Assemble Glow Bowls: In shallow bowls, place about half a heaping cup of cooked quinoa on one side. Add roughly 1 cup of baby arugula and ½ cup of shredded red cabbage to the other side. Drizzle arugula and cabbage lightly with spicy green feta sauce.
- Add Chicken and Veggies: Top the quinoa with one-quarter of the roasted chicken and vegetables. Drizzle each piece of chicken with about 2 teaspoons of hot honey for a sweet and spicy finish.
- Garnish and Serve: Sprinkle crumbled feta cheese, fresh chopped parsley, cilantro, and lemon zest over each bowl. Serve additional spicy green feta sauce on the side for dipping or extra drizzling to enhance flavor. Enjoy a balanced bite of protein, vegetables, and bold flavors with every forkful.
Notes
- Use bone-in chicken thighs for juicier meat and better flavor.
- Ensure chicken pieces do not touch when roasting to promote even browning and crisp skin.
- Broiling at the end enhances skin crispiness but watch closely to prevent burning.
- Quinoa can be cooked in chicken broth instead of water for extra flavor.
- The spicy green feta sauce can be adjusted to your desired level of heat.
- Meal prep option: Store components separately and assemble bowls fresh for best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
