Photo by Allrecipes / Peyton Beckwith

https://www.allrecipes.com/sheetpan-hot-honey-chicken-bowls-recipe-11931254

Ingredients: 

  • 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
  • 6 tablespoons olive oil, divided
  • 1 1/2 teaspoons kosher salt, divided, plus more to taste
  • 1 teaspoon pepper, divided, plus more to taste
  • 3/4 teaspoon garlic powder, divided
  • 1/2 teaspoon smoked paprika, divided
  • 1 large (or 2 medium) sweet potatoes, cut into 1-inch pieces
  • 1/2 medium red onion, cut into 1/2-inch pieces
  • 2 tablespoons hot honey, plus more for serving if desired
  • 2 (8.5 ounce) packets microwaveable ready rice
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon oregano
  • 1 bag crunchy kale salad mix
  • 1/2 cup crumbled feta cheese

Directions

  • Step 1: Preheat the oven to 450 degrees F (235 degrees C). Line a sheet pan with parchment paper.
  • Step 2:Toss chicken pieces with 1 tablespoon olive oil and season with 3/4 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon garlic powder and 1/4 teaspoon smoked paprika. Spread chicken in an even layer over half the prepared baking sheet.
  • Step 3: Toss sweet potatoes, onion, 1/2 teaspoon salt, 1/4 teaspoon pepper, remaining garlic powder and remaining paprika until well coated. Add mixture to the other half of the baking sheet. Drizzle honey over chicken and vegetables. 
  • Step 4: Bake in the preheated oven until chicken is browned and cooked through, about 20 minutes.
  • Step 5: Meanwhile, prepare rice according to package directions.
  • Step 6: In a medium bowl whisk together vinegar, remaining olive oil, oregano, and remaining salt and pepper and set aside.  
  • Step 7: Divide rice, chicken, and sweet potato mixture among 4 bowls. 
  • Step 8: Carefully pour and whisk reserved drippings from pan into vinegar mixture until well combined. Taste; adjust seasoning with salt and pepper. 
  • Step 9: Remove dressing packet from salad mix; save for another use. Add salad mixture to a medium bowl and toss with 2 tablespoons of sauce mixture. Divide salad among the 4 bowls and top each evenly with feta cheese.  Drizzle remaining sauce over the bowls.