Pin it
This hot honey chicken bowl is a crave-worthy homemade version of a beloved Sweetgreen classic. The mix of juicy spiced chicken, golden sweet potatoes, tangy coleslaw, fluffy quinoa, and a fiery sweet honey mustard drizzle brings a restaurant-style lunch to your kitchen. Every bite balances sweet and spicy with loads of crunch and color.
The first time I whipped up this version on a rainy Sunday, the crispy onions had everyone hovering in the kitchen. Now it is my favorite way to perk up midweek lunches.
Ingredients
- Chicken thighs: for juicy bite and rich flavor layer choose fresh or organic if possible
- Olive oil: helps stick seasonings to the chicken select extra virgin for the most flavor
- Chili powder: gives subtle heat
- Salt: for balance and seasoning pick kosher or flake salt for best results
- Italian seasoning: infuses herby aroma
- Smoked paprika: adds deep smoky notes try Spanish smoked paprika for intensity
- Garlic powder: promises rounded savoriness
- Onion powder: enhances depth without moisture
- Lemon pepper: brings a fresh zing
- Black pepper: boosts punchy pepper flavor with every bite
- Sweet potatoes: supply a hearty creamy foundation look for firm smooth-skinned ones without cracks
- Avocado oil: handles high roasting heat and offers buttery taste
- Cornstarch: creates that craveable crisp exterior on the potatoes
- Quinoa: gives a protein-packed grain base rinse before use to remove bitterness
- Unsalted butter: makes the quinoa aromatic and rich
- Chicken broth: cooks the quinoa with savory undertones use low-sodium if possible
- Minced garlic: adds warmth to the grain
- Red cabbage and shredded carrots: bring vibrant crunch select crisp produce
- Mayonnaise: delivers classic creaminess use a good quality brand for the coleslaw
- Yellow mustard: sharpens the coleslaw and dressing
- Apple cider vinegar: gives bright tang
- Black pepper: for mellow bite
- White sugar or honey: balances the dressing use honey for a little more depth
- Avocado or olive oil: for the vinaigrette choose your favorite for flavor
- Red pepper flakes: deliver the signature hot kick
- Large yellow onion: for making ultra crispy onion topping slice thinly for even frying
- Buttermilk: softens onions and helps flour stick
- All-purpose flour: gives fried onions the best crunch
- Vegetable oil: for frying use a neutral type like sunflower or canola
Instructions
- Make Hot Honey Mustard Vinaigrette:
- Blend honey, oil, mustard, apple cider vinegar, red pepper flakes, and salt until completely combined. The mixture should be smooth and homogenous. Set aside until ready to serve.
- Prepare the Coleslaw:
- Toss shredded cabbage and carrots in a large bowl. In a smaller bowl, stir together mayonnaise, mustard, salt, apple cider vinegar, black pepper, and sugar or honey. Pour the dressing over the vegetables and mix well until every strand is coated. Chill the slaw for at least fifteen minutes to let the flavors meld.
- Roast the Sweet Potatoes:
- Preheat the oven to 425 degrees Fahrenheit. Peel and evenly dice sweet potatoes to ensure they roast at the same rate. Toss with avocado oil, salt, pepper, and a dusting of cornstarch until every piece glistens and feels slightly tacky. Spread on a baking sheet so none overlap. Roast for thirty to forty minutes, flipping once halfway, until edges are crispy and centers are fork tender.
- Cook the Quinoa:
- Melt butter in a saucepot over medium heat. Sauté the minced garlic until just fragrant, taking care not to brown it. Add the rinsed quinoa and stir to coat each grain with butter and garlic goodness. Pour in the chicken broth and add the salt. Bring everything to a simmer, then cover and reduce heat. Let it gently steam for fifteen to twenty minutes. Switch off the heat and let the covered pot sit for an additional ten minutes before fluffing gently with a fork.
- Season and Cook the Chicken:
- In a mixing bowl, rub chicken thighs thoroughly with olive oil and all spices, making sure the seasoning coats every surface. Heat a little more olive oil in a skillet over medium. Cook chicken thighs for six to eight minutes per side or until golden brown and fully cooked. Rest the chicken on a plate for five minutes, then slice into bite-sized pieces.
- Fry the Crispy Onions:
- Thinly slice the large onion. Soak these slices in buttermilk to tenderize and encourage the coating to stick. In a separate bowl, combine flour with a pinch of salt. Remove onions from buttermilk, coat evenly in the flour mixture, then set aside. Heat neutral oil in a skillet to medium. Fry the coated onions for six to eight minutes, turning occasionally for even browning. Drain on paper towels until crunchy.
- Assemble the Hot Honey Chicken Bowls:
- Spoon quinoa as your base into each serving bowl. Pile roasted sweet potatoes on one side. Fan sliced chicken next to the potatoes. Heap bright coleslaw against the chicken. Drizzle the hot honey mustard vinaigrette over chicken and sweet potatoes to taste. Crown your bowl with a handful of crispy onions for irresistible crunch and color. Serve immediately and savor.
Pin it
The coleslaw is my secret star here Every time I make it the fresh crunch and bright flavors remind me of summer picnics and backyard barbecues with my family. I always double the batch for easy snacking.
Storage Tips
This bowl is best assembled fresh but components store well separately. Keep quinoa and chicken in airtight containers up to three days. Sweet potatoes stay crisp if cooled fully before refrigerating. Store the vinaigrette and slaw in the fridge and only fry onions just before enjoying for maximum crunch.
Ingredient Substitutions
Boneless skinless chicken breasts work if you prefer leaner protein. For a vegetarian twist try crispy chickpeas or baked tofu instead of chicken. Swap out quinoa for brown rice or mixed grains if you like.
Serving Suggestions
Serve this bowl for lunch, dinner, or as a satisfying meal prep. Add sliced avocado or a handful of greens for extra nutrition. For a party crowd offer all toppings in separate bowls for a fun build your own bar.
Cultural and Seasonal Notes
Inspired by popular fast casual bowls this recipe blends American Southern traditions with on trend healthy grains. In fall roasted root vegetables like carrots or beets make delicious additions. In late summer cherry tomatoes brighten the bowl.
Pin it
This hearty bowl never fails to make an impression. With so many make-ahead components it's ideal for brightening up even the busiest week.
Frequently Asked Questions
- → How do I get the chicken tender and juicy?
Use boneless, skinless thighs, avoid overcooking, and let the chicken rest before slicing for juicy results.
- → Can I make this bowl vegetarian?
Absolutely! Substitute the chicken with roasted chickpeas or tofu for a plant-based option.
- → What makes the hot honey mustard dressing stand out?
The combination of honey, mustard, apple cider vinegar, and red pepper flakes delivers spicy-sweet depth and tang.
- → How do I get sweet potatoes crispy?
Toss cubed sweet potatoes with cornstarch and roast them at high heat, flipping halfway for maximum crispiness.
- → Can quinoa be made ahead?
Yes, quinoa can be prepared in advance and stored in the fridge for up to 3 days for easy meal assembly.