In honor of our 21st birthday, here's a delicious meal to cook up using our inaugural product: Sultry Sauce. It's still going strong after all these years. Feel free to adjust the amount of sauce if you like it spicier!
Ingredients
Chicken
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1 lb chicken breast tenders
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1 tbsp TorchBearer Sultry Sauce
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1 egg
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1 ½ cups whole grain crackers
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1 tsp salt
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2-3 tbsp avocado oil
Sweet Potatoes
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1 large sweet potato, peeled and cubed
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1 tbsp olive oil
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pinch of salt
Cabbage Slaw
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4 cups shredded purple cabbage
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1 ½ cups shredded carrot
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2 tbsp non-fat plain Greek yogurt
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1 tbsp dijon mustard
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1 tbsp honey
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2 tbsp apple cider vinegar
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½ tsp TorchBearer Sultry Sauce
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½ tsp dried parsley
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juice of ½ lime
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salt, to taste
Hot Honey Dressing
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¼ cup olive oil
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2 tbsp dijon mustard
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1 tbsp honey
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1 tbsp apple cider vinegar
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½-1 tsp TorchBearer Sultry Sauce
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salt, to taste
Other Bowl Additions
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cooked quinoa or brown rice
Instructions
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Roast the sweet potatoes: In a mixing bowl, toss the sweet potatoes with olive oil and salt until evenly coated. Transfer to a sheet pan lined with parchment paper and place in a pre-heated 400°F oven for 25-30 minutes, tossing halfway through.
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Make the slaw: In a small mixing bowl, add the Greek yogurt, mustard, honey, apple cider vinegar, sultry sauce, parsley, lime juice, and salt. Whisk until smooth. Taste and adjust salt as necessary. Toss the cabbage and carrots in a large mixing bowl with the dressing until well coated. Set aside.
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Make the dressing: In a small mixing bowl, whisk all the hot honey dressing ingredients together until smooth. Taste and adjust salt as necessary. Set aside.
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Make the chicken: Add the crackers and a pinch of salt to a food processor and blend until they reach a flour-like consistency. Place in a shallow bowl or plate. In a separate bowl, whisk the egg and the sultry sauce. Dredge the chicken in the egg wash, and then the breading until well coated.
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Add the avocado oil to a skillet and cook the chicken until golden brown on each side and fully cooked through, about 4-6 minutes.
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Once cooled, chop into bite-sized pieces.
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Assemble your bowl: Add cooked quinoa or brown rice as the base of your bowl, then top with the slaw, chicken, roasted sweet potatoes, and a drizzle of the dressing. Enjoy!
