Hot Honey Protein Bowls with Balsamic Vinaigrette 

Ingredients:

• Mixed greens
• 4% milk fat large curd cottage cheese, I used Kemp's
• 1 avocado
• Mike's Hot Honey (get it here Mike's Hot Honey
• Quinoa
• Chopped cashew or slivered almonds (optional)
• Chicken broth
• Chicken breast
• Sweet potato
• Carrots
• E.V. Olive oil
• Seasoning blend for chicken (we recommend using paprika, oregano, salt, and pepper)
• 1/4 cup Balsamic vinegar
• 6 Tbsp Olive oil
•  2 tsp Honey or maple syrup
•  2 tsp Dijon mustard
• 1/2 Sea Salt
• 1/2 tsp black Pepper
• 1 tsp minced garlic
• Flaky salt for serving (optional)

Preparation:

1. Preheat your oven to 400° F.

2. Season your chicken all over with desired seasonings. Place on one side of a prepared baking sheet.

3. Wash, peel, and cube your sweet potato and slice your carrots. Toss in olive oil. salt, and pepper. Spread out on the other side of your prepared baking sheet.

3. Roast the chicken and vegetables at 400° F until done (25-35 minutes).

4. Make your quinoa according to package instructions. I cook my quinoa in chicken broth instead of water for extra flavor.

5. While the quinoa is cooking, make the balsamic vinaigrette by combining the balsamic vinegar, olive oil, honey or maple syrup, Dijon, sea salt, black pepper, and minced garlic. I like to make mine in a glass jar by combining the ingredients then putting the lid on the jar and shaking it.  Shake again before pouring on your salad.

6. Slice your avocado.

7, After the chicken has cooked and rested for at least 10 minutes, cut the chicken into cubes. Letting it rest is essential to preventing dry, tough chicken. 

8. Begin plating your bowl. Using a plate/bowl work in a circle starting with you spring mix, next do the roasted vegetables, quinoa, chicken, cottage cheese, drizzle the cottage cheese with the Mikes Hot Honey. In the center place the sliced avocado and the nuts if you are using them. Serve with the homemade balsamic vinaigrette and flaky salt.