Introduction

This Healthy Hot Honey Chicken Bowl is a vibrant and flavorful meal inspired by Sweetgreen’s popular dish. Featuring tender chicken thighs, roasted sweet potatoes, tangy purple cabbage coleslaw, and a zesty hot honey mustard sauce, it’s a balanced bowl that’s perfect for lunch or dinner.

A bowl of food with four sections visible: the top left holds a light yellow quinoa with a smooth yellow sauce drizzled over it; the top right has golden brown grilled chicken pieces with some sauce on top, sitting on roasted orange sweet potato cubes; the bottom left contains a colorful mix of shredded purple cabbage and thin carrot sticks dressed lightly in a creamy white sauce; the bowl is white and set on a white marbled surface with a gold fork placed nearby, and a glass jar with yellow sauce slightly blurred in the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lb boneless, skinless chicken thighs (or chicken breast)
1 tsp garlic powder
1 tsp smoked paprika
1 tsp chili powder
1 tsp dried thyme
½ tsp onion powder
½ tsp dried oregano
½ tsp black pepper
½ tsp kosher salt
¼ tsp cayenne pepper
2 Tbsp extra virgin olive oil (for chicken)
1 lb sweet potatoes, cubed (about 2 medium potatoes, 3-4 cups)
½ tsp smoked paprika (for sweet potatoes)
½ tsp garlic powder (for sweet potatoes)
½ tsp kosher salt (for sweet potatoes)
½ tsp black pepper (for sweet potatoes)
1 tsp cornstarch
1 Tbsp extra virgin olive oil (for sweet potatoes)
3 cups shredded purple cabbage
1.5 cups shredded carrots (~2 large carrots)
½ cup plain Greek yogurt
1 Tbsp olive oil mayonnaise (or your favorite mayo)
1 Tbsp apple cider vinegar
1 Tbsp hot honey (or regular honey)
½ Tbsp Dijon mustard
2 Tbsp lime juice (from 1 small lime)
½ tsp garlic powder (for coleslaw dressing)
½ tsp kosher salt (for coleslaw dressing, more to taste)
¼ tsp black pepper (for coleslaw dressing)
2 Tbsp Dijon mustard (for hot honey sauce)
1 Tbsp hot honey (for hot honey sauce)
2 Tbsp apple cider vinegar (or lemon juice, for hot honey sauce)
½ tsp red pepper flakes (for hot honey sauce, add more if you like it spicier)
¼ tsp kosher salt (for hot honey sauce)
Dash of black pepper (for hot honey sauce)
¼ cup extra virgin olive oil (for hot honey sauce)
1 cup dry quinoa

Instructions

Step 1: Preheat your oven to 425℉ (220°C). Line a baking sheet with parchment paper and spray it with cooking spray. Cut the chicken and sweet potatoes into cubes.
Step 2: In a mixing bowl, combine the chicken with garlic powder, smoked paprika, chili powder, dried thyme, onion powder, dried oregano, black pepper, kosher salt, cayenne pepper, and 2 tablespoons of olive oil. Toss well to coat the chicken evenly in the marinade.
Step 3: On one half of the baking sheet, spread the sweet potato cubes in a single layer. Toss them with 1 tablespoon olive oil, cornstarch, kosher salt, black pepper, smoked paprika, and garlic powder to coat evenly.
Step 4: Arrange the seasoned chicken cubes evenly on the other half of the baking sheet. Roast in the preheated oven for 25-30 minutes, until the chicken is golden brown and reaches an internal temperature of 165℉ (75°C).
Step 5: While the chicken and sweet potatoes roast, cook the quinoa according to package instructions, then fluff with a fork once done.
Step 6: Prepare the coleslaw by shredding the purple cabbage and carrots. In a large bowl, whisk together Greek yogurt, olive oil mayonnaise, apple cider vinegar, hot honey, Dijon mustard, lime juice, garlic powder, kosher salt, and black pepper. Add the shredded cabbage and carrots to the dressing and mix well.
Step 7: Make the hot honey sauce by whisking together Dijon mustard, hot honey, apple cider vinegar, red pepper flakes, kosher salt, black pepper, and olive oil in a small bowl or mason jar until emulsified.
Step 8: Assemble your bowls by layering quinoa, coleslaw, roasted sweet potatoes, and chicken. Drizzle the hot honey mustard sauce generously over the top and enjoy.

Tips & Variations

For a leaner option, substitute chicken breasts for thighs, but watch the cooking time as breasts may dry out faster.
Add avocado slices or toasted nuts for extra texture and flavor.
Swap quinoa for brown rice or cauliflower rice for different grains or lower carbs.
Adjust the amount of red pepper flakes in the sauce according to your preferred spice level.
To make it vegan, use tofu or tempeh instead of chicken and replace honey with maple syrup.

Storage

Store any leftover components separately in airtight containers in the refrigerator for up to 3 days. The chicken and roasted sweet potatoes reheat well in a skillet or microwave. Keep the coleslaw chilled and add the hot honey sauce just before serving to maintain fresh flavors and textures.

How to Serve

A white bowl shows four distinct layers of food neatly arranged side by side: light beige quinoa with a fluffy texture on the left, bright purple and orange shredded cabbage and carrot slaw mixed with a light dressing in front, golden brown roasted sweet potatoes with a slightly crispy surface on the right, and caramelized pieces of glazed chicken with a shiny, sticky coating at the back. Behind the bowl, there is a glass jar with a yellowish sauce dripping down the sides, all placed on a white marbled surface with a soft beige cloth and white tiled background. A gold spoon is partly visible on the left edge. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fully thawed chicken to ensure even cooking and proper seasoning. If using frozen, thaw completely before marinating and cooking.

Is hot honey difficult to find or can I substitute it?

Hot honey is usually available in most grocery stores or online, but you can easily substitute it with regular honey mixed with a pinch of chili flakes or cayenne pepper to add heat.