These Hot Honey Chicken Bowls are a Sweetgreen copycat recipe you can make right at home! A flavorful meal & healthy dinner idea with the perfect balance of crunchy texture and bold flavor. Spicy chicken is mixed with quinoa, sweet potatoes, and purple cabbage coleslaw all topped with a Hot Honey Mustard dressing!
As a dietitian, I'm a big fan of ingredient prep. As in, I love to prep several different dishes that I can use in many different ways throughout the week. And this Hot Honey Chicken Bowl recipe uses some of my favorites - an easy purple cabbage and carrot coleslaw and Hot Honey Sauce! Meal prep it in advance for busy weeknights!
If you want more delicious recipes that are similar to this one, try my Southwest Chicken Bowl or Nourish Bowl with Chickpeas. For more easy dinners, try my Ground Chicken Stir Fry Skillet or Sweet Potato Skillet dinner!
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Key Ingredient Notes and Substitutions
These Hot Honey Chicken Bowls are made with fresh ingredients. Below are some ingredient notes. Check the printable recipe card at the bottom for ingredient measurements.
For the Chicken & Sweet Potatoes
- Chicken - I use boneless, skinless chicken thighs for this recipe, but boneless skinless chicken breasts work too. Chicken thighs take slightly longer to cook and are a bit higher in calories and fat. But since most of the extra calories are in the skin, using skinless thighs is my preference. They add more flavor and don't dry out as easily as chicken breasts.
- Spice Blend - I suggest making your own blackened seasoning because you can customize it with your favorite spices. This recipe calls for 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 like to use salt, pepper, smoked paprika, and garlic powder.
- Sweet Potatoes - sweet potatoes have such a great flavor that pairs great 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 - 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.
- Plain Greek yogurt - traditional coleslaw uses quite a bit of mayonnaise. To take the saturated fats down a notch, I use plain nonfat greek yogurt as the base with just a small amount of mayo added.
- Olive Oil Mayonnaise - I use olive oil mayo because it has it has less total and saturated fat than regular mayo. 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.
- Squeeze of Lime Juice - I suggest using fresh lime juice instead of bottled. Lime juice contains ascorbic acid that helps the red cabbage maintain its beautiful purple color. Plus, it brightens the flavor of this coleslaw!
- 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
- 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.
- Hot Honey - you'll need spicy honey for this. I like to use Mike's Hot Honey but any brand will work.
- Extra-Virgin Olive Oil - extra-virgin olive oil balances out the flavor of the dijon and hot honey.
- Apple Cider Vinegar - I like to add apple cider vinegar to enhance the acidity of 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 visuals that I hope are helpful! Don't forget to 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. Season chicken by adding it to the marinade ingredients including the spices and olive oil in a mixing bowl. 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 25-30 minutes until the chicken is golden brown and reaches internal temperature of 165℉ (75°C).
Step 3: Make the Quinoa: while the chicken & SP roast, cook the quinoa 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 veggies while leaving room for customization for the entire family. 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, but feel free to get creative and put your spin on it.
- 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
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, dietary fiber for a healthy gut. Quinoa & sweet potatoes provide dietary fiber for gut health and 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.
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, garlic powder, smoked paprika, chili powder, dried thyme
- ½ teaspoon each, onion powder, cayenne pepper, dried oregano, black pepper, kosher salt
- 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
- 6 cups shredded purple cabbage about ½ head of cabbage
- 3 cups shredded carrots 2-3 large carrots
- ¼ cup plain Greek yogurt
- 1 tablespoon olive oil mayonnaise or your favorite mayo
- 1 tablespoon apple cider vinegar
- 1 tablespoon hot honey or regular honey
- 1 tablespoon Dijon mustard
- 2 tablespoon lime juice 1 small lime
- 1 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. Season chicken by adding it to the marinade ingredients including the spices and olive oil in a mixing bowl. 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 25-30 minutes until the chicken is golden brown and reaches internal temperature of 165℉ (75°C).
- Make the Quinoa: while the chicken & SP roast, cook the quinoa 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
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