Hot Honey Chicken Bowl is Sweetgreen-inspired and absolutely incredible! It’s a bit of a project, but so worth it—perfect for meal prepping your week!
Hot Honey Chicken Bowl
A few years ago, I went on a girls’ trip to LA with my sisters, and we stumbled upon Sweetgreen. It quickly became our go-to spot—we were hooked! No matter how much we tried to mix things up, we kept going back.
Our favorite? The Hot Honey Chicken Bowl! After recreating it at home countless times, I’ve finally perfected the copycat version. My husband even claims it’s the best bowl recipe I make!
While it takes some effort to pull together all the components, it’s perfect for a laid-back weekend or a meal prep session. I can’t wait for you to try it and let me know what you think!
Hot Honey Chicken Bowl Ingredients
- Chicken Thighs: Use boneless, skinless thighs for tender, flavorful chicken. Trim any excess fat for even cooking.
- Olive Oil: Helps the seasoning stick to the chicken and sweet potatoes while adding flavor.
- Balsamic Vinegar: Adds depth and a subtle sweetness to the chicken.
- Chili Powder, Cumin, Garlic Powder, Paprika: These spices bring bold, smoky flavors to the chicken and sweet potatoes.
- Sweet Potatoes: Cut into uniform half-moons for even roasting. Thinner pieces cook faster and get crispier edges.
Ingredient List Continued
- Red Cabbage and Carrots: Use pre-shredded for convenience or shred fresh!
- Mayo and Mustard: Creamy mayo and tangy mustard form the base for both the slaw and sauce. Yellow mustard keeps the flavors in this Hot Honey Chicken Bowl strong and bright!
- Apple Cider Vinegar and Red Wine Vinegar: Add a tangy kick and balance the sweetness in the slaw and sauce.
- Honey: Sweetens the sauce and slaw while balancing out the heat from the red pepper flakes.
- Red Pepper Flakes: Adjust to your heat preference—start small and add more if needed.
Quick Tip
It might look like I’m using Dijon mustard, but that’s just the soft morning light in my photos! Be sure to use regular yellow mustard for the sauce and slaw.
How To Make Hot Honey Chicken Bowls
Just a quick overview of all the components (full recipe is below in recipe card!):
- Cook Chicken: Toss with marinade, air fry, rest, and slice.
- Roast Potatoes: Season, roast at 425°F, and flip halfway.
- Mix Slaw: Whisk dressing, toss with veggies.
- Make Sauce: Mix ingredients, season, and chill.
- Assemble Bowls: Add quinoa, chicken, potatoes, slaw, and sauce. DIG IN!
Storage and Meal Prep
- Chicken: Store sliced chicken in an airtight container in the fridge for 3–5 days. Reheat on the stovetop until warm.
- Sweet Potatoes: Store roasted sweet potatoes in a separate container in the fridge for 3–5 days. Reheat in the oven, stovetop, or microwave—or enjoy them cold!
- Slaw: Keep slaw in an airtight container in the fridge for up to 2 days. For longer storage, keep the dressing separate from the cabbage and carrots, and toss together just before eating.
- Sauce: Store sauce in a jar with a lid in the fridge for up to 5 days. Stir before using.
- Quinoa: Cook quinoa ahead and store in the fridge for up to 5 days. Reheat in the microwave before serving.
Meal Prep Tip: Assemble bowls without the sauce and store in individual containers. Add the sauce just before eating for the freshest flavor.
More Delicious Chicken Bowls:
- Chicken Burrito Bowls with corn and black beans
- Chicken Fajita Bowl with peppers and onion
- Greek Chicken Bowls with an easy sauce
- Chicken Rice Bowl with pineapple and a cilantro sauce
- Chicken Quinoa Bowl with a mango salsa
Hot Honey Chicken Bowl
Sweetgreen who? This Hot Honey Chicken Bowl delivers big flavors and meal prep perfection. A labor of love, but every bite is worth it!
Equipment
- Air Fryer or cook chicken in oven (see note 1)
- Sheet pan
Ingredients
Chicken
- Salt and pepper
- 1 pound boneless skinless chicken thighs 3 thighs
- 4 teaspoons olive oil
- 2 teaspoons balsamic vinegar
- 1-1/4 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Roasted Sweet Potatoes
- 2 pounds (3 large) sweet potatoes peeled and cut into 1/4th-inch thick half moons (6 cups)
- 2 tablespoons olive oil
- 1/2 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon garlic powder
Slaw
- 1/2 cup mayo
- 1 tablespoon yellow mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or white sugar
- 3 cups red cabbage
- 1 cup shredded carrots
Sauce
- 1/2 cup mayo
- 3 tablespoons yellow mustard not Dijon
- 2 tablespoons honey
- 1 tablespoon red wine vinegar
- 1/2 to 1 teaspoon red pepper flakes depending on how hot you like it!
For Serving
- 1 cup quinoa prepared to package directions
- Fried onions optional
Instructions
- Prepare Chicken: Trim excess fat from chicken thighs and pat dry. Combine chicken, olive oil, and balsamic vinegar in a bowl; toss with tongs to coat. Sprinkle seasonings over chicken and add salt and pepper (about 1 tsp salt and 3/4 tsp pepper). Toss again until evenly coated. Place flat, smooth-side down in Air Fryer. Air fry at 400°F for 10–12 minutes, flipping halfway, until the internal temperature reaches 160°F. Rest chicken for 5 minutes, then thinly slice. (For oven instructions, see Note 1.)
- Sweet Potatoes: Preheat oven to 425°F. Toss sweet potatoes with olive oil, seasonings, and salt and pepper (about 3/4 tsp salt, 1/4 tsp pepper). Spread on a sheet pan in a single layer. Bake for 27–35 minutes, flipping every 10–15 minutes, until charred and tender.
- Slaw: Whisk mayo, mustard, vinegar, and honey in a large bowl. Season with salt and pepper (about 1/2 tsp salt, 1/4 tsp pepper). Add cabbage and carrots; toss with tongs to coat. Chill until ready to serve.
- Sauce: Combine all sauce ingredients in a small bowl. Adjust salt and pepper to taste (about 1/4 tsp each). Whisk until smooth, then refrigerate to let flavors meld.
- Assembly: Divide cooked quinoa among 4 bowls. Add chicken, sweet potatoes, and slaw. Top with fried onions (if using) by crushing with your hands over the bowls. Drizzle with sauce just before serving.
Recipe Notes
Note 1: For oven-baked chicken:
- Preheat oven to 425°F and line a baking sheet with foil.
- Prepare and season chicken as above.
- Lay chicken thighs flat on the prepared sheet pan, spaced out, and bake for 15 minutes.
- Move the oven rack to 8 inches from the heat source, switch to broil, and broil chicken for 7–10 minutes until nicely blackened and caramelized.
- Rest for 5–10 minutes before slicing.
Nutrition
Serving: 1serving | Calories: 880kcal | Carbohydrates: 59.9g | Protein: 31.5g | Fat: 56.6g | Cholesterol: 105.8mg | Sodium: 931.5mg | Fiber: 10.1g | Sugar: 17.7g
Nutrition information is automatically calculated, so should only be used as an approximation.
