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–+ servings
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5 from 3 votes

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!
Prep Time1 hour 15 minutes
Cook Time30 minutes
Total Time1 hour 45 minutes
Course: Dinner, Lunch
Cuisine: American, Healthy
Keyword: hot honey chicken bowl, sweetgreen copycat
Servings: 4 bowls
Author: Chelsea Lords
Cost: $17.93

Equipment

  • Air fryer or cook chicken in oven (see note 1)
  • Sheet pan (15" x 10")

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

US - Metric

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.

Notes

Note 1: For oven-baked chicken:
  1. Preheat oven to 425°F and line a baking sheet with foil.
  2. Prepare and season chicken as above.
  3. Lay chicken thighs flat on the prepared sheet pan, spaced out, and bake for 15 minutes.
  4. 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.
  5. 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