Ingredients

Blackened Chicken

• 2 lbs chicken breast
• 2 tbsp olive oikl
• 1 tbsp balsamic vinegar
• 2 tsp kosher salt
• 2 tsp chili powder
• 1 tsp black pepper
• 1/2 heaping tsp cumin
• 1/2 tsp coriander
• 1/4 tsp red pepper flakes

Sweet Potatoes

• 1 lb sweet potatoes
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp chili powder
• 1/2 tsp nutritional yeast

Hot Honey Dressing

• 1/4 cup olive oil
• 1/4 cup dijon mustard
• 2 tbsp honey
• 2 tbsp apple cider vinegar
• 1/2 tsp kosher salt
• 1 tsp red pepper flakes

Cabbage-Carrot Slaw

• 4 cups cabbage
• 1 1/2 cups shredded carrot
• 1/4 cup mayonnaise
• 1 tbsp dijon mustard
• 1 tbsp honey
• 2 tbsp apple cider vinegar
• 1 tsp kosher salt
• 1 tsp parsley
• Cracked black pepper, to taste
• Juice of 1/2 lime

Quinoa

3 cups chicken broth/stock

1 1/2 cups quinoa, rinsed

Directions

1. Marinate the chicken: In a mixing bowl, combine olive oil and balsamic vinegar, and add in all the spices. Whisk to combine, then toss in the chicken and use tongs to get them evenly coated. Cover the bowl and move to the fridge to marinate for 30 minutes to 2 hours.
2. Roast your sweet potatoes: Wash your sweet potatoes, then cut them into roughly 1″ rounds and quarter each round. In a mixing bowl, toss with olive oil and spices until evenly coated, then move to a sheet pan and place in a preheated 400˚F oven for roughly 25-30 minutes, or 350˚F air fryer for roughly 10-15 minutes, tossing them halfway through.
3. Make the quinoa: While your sweet potatoes are cooking, add quinoa to a pot and add broth or water, then cook according to package directions.
4. Make the slaw: Slice cabbage thinly. Grate carrots or use pre-shredded carrots, and combine cabbage, carrots, and the rest of the slaw ingredients in a mixing bowl.
5. Cook the chicken: At this point, your chicken should have been in the fridge for at least 30 minutes. Cook chicken with your desired method. I roasted in a preheated 390˚F air fryer for roughly 7-12 minutes, flipping halfway through.
6. Make the hot honey dressing: In a mixing bowl or mason jar, combine all of the dressing ingredients and whisk vigorously or shake to combine.
7. Fry the shallots (optional): This is bit tricky and takes around 10 minutes, so feel free to skip if you don’t have the time.  Slice 1-2 shallots thinly, and move to a cold pan, and cover with oil. Turn heat to medium or medium low, and watch the shallots closely. Once they start to fry and bubble, maintain the heat on low or slightly above low – just make sure the shallots keep bubbling. Once they’re a pale golden brown, pour them out into a sieve placed atop a mixing bowl. Then move the onions to a paper towel to siphon off any excess oil, and sprinkle generously with kosher salt.
8. Assemble: Add a cup of quinoa to a plate, add a few pieces of chicken and sweet potato, a half cup of slaw, pour over as much dressing as you like, and top with crispy shallots.

natalie’s notes

Made 6/26/24. Halve the quinoa and double the chicken called for. I did not have carrots for the slaw and subbed in fresh parsley for dried. Next time I’ll skip the shallots and buy fried onions to top.