These Hot Honey Chicken Bowls are one of my favorite dinners for when I want a satisfying meal that's full of nutrition and easy to customize! It's got bold flavors and the perfect mix of textures. Think spicy chicken, hearty quinoa, roasted sweet potatoes, and crunchy purple cabbage slaw. All drizzled with a sweet and tangy hot honey mustard dressing!
As a dietitian, I'm a big fan of ingredient prep. As in, I love to prep several different components that I can use in various ways throughout the week. And this Hot Honey Chicken Bowl recipe uses some of my favorites including an easy purple cabbage and carrot coleslaw, roasted diced sweet potatoes, cooked quinoa, and hot honey sauce! It's a Sweetgreen copycat recipe you can meal prep it in advance for busy weeknights.
If you like the concept of a bowl style meal, some other favorite healthy dinner bowls made with chicken are my Easy Buffalo Chicken Bowl, Southwest Chicken Bowl or Street Corn Bowls with Chicken.
More Healthy Dinner Bowls
- Chipotle Inspired Southwest Chicken Bowls
- Street Corn Ground Beef Bowls with Sweet Potatoes
- Street Corn Chicken Bowls
- Chicken Fajita Bowls with Black Bean Pico
- Buffalo Chicken Rice Bowls with Homemade Ranch
- Turkey Burger Bowls with Big Mac Sauce
- Greek Chicken Meatball Bowls
- Hot Honey Ground Beef Bowls
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Key Ingredient Notes and Substitution Ideas
These Hot Honey Chicken Bowls are made with fresh ingredients. Below are some ingredient notes. Check the recipe card at the bottom of this post for measurements.
For the Chicken & Sweet Potatoes
- Chicken - I use boneless, skinless chicken thighs for this recipe. They take slightly longer to cook and don't dry out as easily as chicken breasts when cooked in the oven like this. Chicken thighs are a bit higher in calories and fat. If you want a more lean option, you can use boneless skinless chicken breasts.
- Spice Blend - I suggest making your own blackened seasoning because you can customize it with your favorite spices. For the chicken I use a blend of garlic powder, onion powder, smoked paprika, chili powder, cayenne, dried oregano, dried thyme, black pepper, and kosher salt. For the sweet potatoes I use kosher salt, black pepper, smoked paprika, and garlic powder.
- Sweet Potatoes - sweet potatoes have such a great flavor that pairs well with the chicken and coleslaw in this recipe.
- Extra Virgin Olive Oil - olive oil adds moisture and prevents the chicken and potatoes from drying out. Avocado oil works here too.
- Cornstarch - added to the sweet potatoes to help give them a crispy exterior.
Ingredients for Purple Cabbage Coleslaw
- Purple Cabbage - purple cabbage provides dietary fiber to support gut health and keep you full longer. It also has powerful antioxidants that give it the bright color it's known for. By the way, red cabbage and purple cabbage are one in the same! To save time, you can use packaged shredded cabbage.
- Carrots - carrots add sweetness, vitamin C and vitamin A which is great for immunity, skin and eye health. You can grate your carrots using a box grater, sharp knife, or madoline. Or grab matchstick carrots at the grocery store and give them one more run-through with a sharp kitchen knife.
- Plain Greek yogurt - traditional coleslaw uses quite a bit of mayonnaise. To cut down on saturated fats a bit, I use plain greek yogurt as the base with a little mayo added for creaminess.
- Mayonnaise - just a little mayo is all you need. I use mayo made with olive oil because it has it has less total and saturated fat than regular mayo, but regular mayonnaise works too. If you prefer, you can cut out the mayo and use extra Greek yogurt.
- Apple Cider Vinegar - to add a bit of tang.
- Hot Honey - a drizzle of hot honey adds a touch of sweetness and some antioxidants. If you don't have hot honey, a combo of regular honey with red pepper flakes or hot sauce added to it works.
- Squeeze of Lime Juice - I suggest using fresh lime juice instead of bottled. Lime juice brightens the flavor of this coleslaw and contains ascorbic acid that helps the red cabbage maintain its beautiful purple color.
- Dijon Mustard - Dijon mustard is made from black mustard seeds which makes it slightly more spicy than your typical yellow mustard.
- Garlic - an easy way to add more flavor.
- Kosher Salt & Black Pepper - just a pinch of salt and pepper to tie all the flavors together.
Ingredients for Hot Honey Mustard Sauce
- Hot Honey - you'll need spicy honey for this. I like to use Mike's Hot Honey but any brand will work. If you don't have hot honey, combine regular honey with some red pepper flakes or hot sauce.
- Dijon Mustard - a little bit of dijon is my favorite way to add a tangy flavor to this dressing and it pairs so well with the hot honey.
- Extra Virgin Olive Oil - extra virgin olive oil balances out the flavors and makes it thicker.
- Apple Cider Vinegar - I like to use apple cider vinegar to add acidity to this dressing. You can use lemon juice or white wine vinegar instead.
- Red Pepper Flakes - for a spicy kick.
- Garlic - to add more flavor.
- Kosher Salt & Black Pepper - to tie the flavors together.
How to Make Hot Honey Chicken Bowls
Below are the instructions for how to make this easy recipe with some photos I hope are helpful! Check out the recipe card at the bottom for the full recipe.
Step 1: Prep the chicken & sweet potatoes: Preheat the oven to
425℉ (220°C). Line a baking sheet with parchment paper and spray with cooking spray. Cut the chicken and sweet potatoes into cubes. In a mixing bowl, season chicken with the marinade ingredients including the spices and olive oil. Give it a toss until the chicken is coated.
Step 2: Add the sweet potato cubes to one-half of the sheet pan in a single layer and coat in olive oil, cornstarch, salt, pepper, smoked paprika & garlic powder. Add the seasoned chicken in an even layer to the other side of the baking sheet. Cook in the preheated oven for 20-25 minutes until the chicken reaches internal temperature of 165℉ (75°C) and the sweet potatoes are fork tender.
Step 3: Make the Quinoa: while the chicken and sweet potatoes roast, rinse the quinoa and cook it according to the instructions on the package.
Step 4: Make the Purple Cabbage Coleslaw: Shred cabbage and carrots and set them aside. In a large bowl, add the coleslaw dressing ingredients and whisk well to combine. Add the cabbage and carrots and give everything a good mix.
Step 5: Make the hot honey sauce: Whisk together the Dijon mustard, hot honey, apple cider vinegar, red pepper flakes, grated or minced garlic, and salt + pepper in a mason jar or small bowl.
Step 6: Assemble bowls: add the quinoa, coleslaw, chicken & sweet potatoes to a bowl. Add the hot honey mustard sauce on top of the rest of the ingredients!
Hint: if you prefer, you can cook the chicken in a large skillet instead by heating olive oil on medium-high heat and adding the chicken for 3-4 minutes each side until the chicken reaches 165℉ (75°C). Cooking time will vary depending on your stovetop heat and the skillet you use.
Dietitian Tip
Making recipes like these Hot Honey Chicken Bowls is a great option to get in lean proteins and tons of fresh vegetables while leaving room for customization. I like to serve everything in individual bowls and everyone can pick & choose what they want! If you meal prep a healthy option like this in advance, you'll likely to have enough for a couple of dinners or at least for dinner and lunch the next day.
Video of How to Make Hot Honey Chicken Bowls
Here's a video of how to make this recipe that I hope is helpful!
Variations
One of the great things about this chicken bowl is you can customize the recipe to your liking. Below are some suggestions for variations.
- Hot Honey Chicken Rice Bowls - replace the quinoa with white rice or brown rice if you prefer.
- Deluxe - add crispy onions, crispy shallots, or red bell pepper for extra flavor to take this recipe to the next level.
- Kid friendly - if you want to take down the heat on this dish, omit the cayenne pepper from the chicken seasoning and the red chili pepper flakes from the hot honey dressing.
Meal Prep and Storage for Hot Honey Chicken Bowls
I suggest storing the individual components of this recipe separately.
- Meal Prep - meal prep in advance by chopping the veggies for the coleslaw & the sweet potatoes. You can also make the quinoa and the dressing in advance!
- Storage for Chicken & Sweet Potatoes - store in an airtight container in the refrigerator for up to 3-4 days.
- Storage for Purple Cabbage Coleslaw - store in an airtight container for up to 3-4 days.
- Storage for Quinoa - store in an airtight container in the fridge for up to 3-4 days.
- Storage for Hot Honey Mustard - store in an airtight container in the refrigerator for up to 3-4 days. A mason jar works perfectly. Or grab these single-serve dressing containers for on-the-go
Expert Tips
- Be sure to coat all of the chicken pieces with the seasonings to really let the flavor soak in.
- Spread the sweet potatoes and chicken in a single layer on the baking sheet. You may need to use two baking sheets.
- For best results, chop your coleslaw vegetables into relatively similar-sized pieces. To save time, buy pre-shredded cabbage and carrots.
FAQ
While healthy means something different to everyone, this is a nutrient-rich option. The chicken provides high quality lean protein, iron, and vitamins B6 & B12. The purple coleslaw provides important nutrients including antioxidants and dietary fiber for a healthy gut. Quinoa & sweet potatoes provide carbohydrates which are your body's preferred energy source. And the hot honey sauce is made with olive oil which provides heart-healthy fats that support brain health and hormone health.
The best way to tell that your chicken is done is to check it with an instant-read meat thermometer. The chicken is fully cooked when the internal temperature reaches 165℉ (75°C).
I like to make my own seasoning so I can have more control over the taste, but you can absolutely use a pre-made seasoning. I suggest Dan O's spicy seasoning.
Absolutely. Or if you want to make your own hot honey at home using regular honey, you totally can! Just heat regular honey with red pepper flakes or hot sauce on the stovetop on medium heat until just simmering. Then let the flavor infuse for 15 minutes and strain the honey.
Yes, this is a gluten-free recipe.
Related
Looking for other dietitian recipes like this? Try these:
Perfect for Pairing
These are my favorite dishes to serve with this Hot Honey Chicken Bowl:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Healthy Hot Honey Chicken Bowls (Sweetgreen Copycat)
Equipment
Ingredients
For the Chicken
- 1.5 lb boneless, skinless chicken thighs (or chicken breast)
- 1 teaspoon each: kosher salt, garlic powder, smoked paprika, chili powder, dried thyme
- ½ teaspoon each: onion powder, dried oregano
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
- 2 tablespoon extra virgin olive oil
For the Sweet Potatoes
- 1 lb sweet potatoes, cubed (about 2 medium sized potatoes, 3-4 cups)
- ½ teaspoon each: smoked paprika, garlic powder, kosher salt, black pepper
- 1 teaspoon cornstarch
- 1 tablespoon extra virgin olive oil
For the Purple Cabbage Colslaw
- 3 cups shredded purple cabbage
- 1.5 cups shredded carrots (~2 large carrots)
- ½ cup plain Greek yogurt
- 1 tablespoon mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon hot honey (or regular honey)
- ½ tablespoon Dijon mustard
- 2 tablespoon lime juice (1 small lime)
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt (more to taste)
- ¼ teaspoon black pepper
For the Hot Honey Mustard Dressing
- 2 tablespoon Dijon mustard
- 1 tablespoon hot honey
- 2 tablespoon apple cider vinegar (or lemon juice)
- ½ teaspoon red pepper flakes (add more if you like it spicier)
- ¼ teaspoon kosher salt
- dash black pepper
- ¼ cup extra virgin olive oil
For the Bowl
- 1 cup quinoa, dry
Instructions
- Prep the chicken & sweet potatoes: Preheat the oven to 425℉ (220°C). Line a baking sheet with parchment paper and spray with cooking spray. Cut the chicken and sweet potatoes into cubes. In a mixing bowl, season chicken with the marinade ingredients including the spices and olive oil. Give it a toss until the chicken is coated.
- Add the sweet potato cubes to one-half of the sheet pan in a single layer and coat in olive oil, cornstarch, salt, pepper, smoked paprika & garlic powder. Add the seasoned chicken in an even layer to the other side of the baking sheet. Cook in the preheated oven for 20-25 minutes until the chicken reaches internal temperature of 165℉ (75°C) and the sweet potatoes are fork tender.
- Make the Quinoa: while the chicken and sweet potatoes roast, rinse the quinoa and cook it according to the instructions on the package.
- Make the Purple Cabbage Coleslaw: Shred cabbage and carrots and set them aside. In a large bowl, add the coleslaw dressing ingredients and whisk well to combine. Add the cabbage and carrots and give everything a good mix.
- Make the hot honey sauce: Whisk together the Dijon mustard, hot honey, apple cider vinegar, red pepper flakes, grated or minced garlic, and salt + pepper in a mason jar or small bowl.
- Assemble bowls: add the quinoa, coleslaw, chicken & sweet potatoes to a bowl. Add the hot honey mustard sauce on top of the rest of the ingredients!
Video
Notes
- Be sure to coat all of the chicken pieces with the seasonings to really let the flavor soak in.
- Spread the sweet potatoes and chicken in a single layer on the baking sheet. You may need to use two baking sheets.
- For best results, chop your coleslaw vegetables into relatively similar-sized pieces. To save time, buy pre-shredded cabbage and carrots.
- Meal Prep - meal prep in advance by chopping the veggies for the coleslaw & the sweet potatoes. You can also make the quinoa and the dressing in advance!
- Storage for Chicken & Sweet Potatoes - store in an airtight container in the refrigerator for up to 3-4 days.
- Storage for Purple Cabbage Coleslaw - store in an airtight container for up to 3-4 days.
- Storage for Quinoa - store in an airtight container in the fridge for up to 3-4 days.
- Storage for Hot Honey Mustard - store in an airtight container in the refrigerator for up to 3-4 days. A mason jar works perfectly. Or grab these single-serve dressing containers for on-the-go
MT
This was delicious!!! I’ve never tried the meal at sweetgreen, but this caught my eye on Mallory’s Instagram page and it did not disappoint! The chicken was so flavorful that you even a sauce lover like me could enjoy it without any sauce in it, but all of the sauces were delicious themselves! It’s a cozy and indulgent meal that will leave you feeling full and satisfied, but it’s fresh and light enough to not feel too heavy on your digestive system later. I cooked the quinoa in a rice cooker a day ahead of time to save a step for myself on the day of (I try to think ahead for my future self when cooking recipes these days). You could do the same thing with the sauces and chopping. Last note - I’m definitely going to try this hot honey dressing on a salad another time too!
Mallory
Hi MT, thank you SOOO much for taking time to leave such a thoughtful and kind review and rating! I am so happy to hear that you enjoyed the recipe, especially the sauces!! So smart to think of your future self for recipes and prep the quinoa in advance. I'm gonna do that next time. I can't wait to hear how the hot honey dressing is on a salad!! Thank you again and I hope you have a great day! -Mallory
Abby Litrenta
I made this for my husband and 13 month old, and they loved it! It was super tasty and nourishing. Everything was so flavorful, this felt like a treat!! But I also love the macros on this meal.
Mallory
Hi Abby, I'm so happy you enjoyed it!!! Thank you so much for taking time to leave a comment and rating...it truly means so much to me! -Mallory