Sheet Pan Honey Chicken and Veggie Bowls

 Serves 4

These protein rich chicken bowls make the perfect lunch or dinner! Prep ahead and it all comes together quickly!

For the chicken and veggies:

2 pounds bone-in chicken thighs

3 large carrots, cut in half lengthwise and then cut into 2 inch chunks

1 medium to large sweet potato, cut into ½-inch cubes

2 tablespoons extra virgin olive oil

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon dried thyme

1 teaspoon chili powder

1 teaspoon kosher salt

Freshly ground black pepper

For the quinoa:

1 cup quinoa

2 cups water or chicken broth

½ teaspoon kosher salt

For serving:

4 cups baby arugula

2 to 3 cups finely shredded red cabbage

Lemon zest

Spicy Green Feta Sauce

3 tablespoons hot honey, for drizzling (I use Mike’s Hot Honey)

1 to 2 ounces feta, crumbled

Fresh chopped parsley and cilantro

Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper.

 In a large bowl, add the chicken, carrots and sweet potatoes. Drizzle with olive oil, then sprinkle on the paprika, garlic powder, dried thyme, chili powder, salt and lots of freshly ground pepper. Toss with clean hands to coat the chicken, sweet potatoes and carrots evenly in spices.Add chicken and veggies to the prepared baking sheet and spread out in an even layer ensuring that chicken isn’t touching the veggies and that the chicken is skin side up. You do not want to overcrowd your pan.

Bake in the oven for 30 minutes, stirring veggies halfway through, and cooking until chicken is fully cooked and reads 165 degrees F on a meat thermometer.

While the chicken and veggies cook, place quinoa, water and salt in a medium pot and place over high heat. Bring to a boil, then cover, reduce heat to low and cook for 15 minutes. Once quinoa is done cooking, remove from heat, fluff with a fork and place the lid back on to allow the quinoa to stay warm and steam in the pot for 5 to 10 more minutes.

 To serve:

Add about ½ heaping cup of the quinoa to one side of a shallow bowl then add roughly 1 cup of arugula and ½ cup of cabbage to the other side.

Drizzle arugula and cabbage with just a little of the spicy green feta sauce, if desired.

Top the quinoa with the chicken and 1/4th of the veggies. Drizzle each piece of chicken with about 2 teaspoons of hot honey, then garnish with 1 to 2 tablespoons of crumbled feta, lemon zest and a little fresh chopped cilantro and parsley.

Serve extra spicy green feta on the side for dipping and drizzling!