Hot Honey Chicken Bowl (Print Version)

Tender spiced chicken with roasted sweet potatoes, quinoa, crunchy slaw, and tangy hot honey mustard drizzle.

# What You'll Need:

→ Chicken

01 - 1.1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon onion powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Roasted Sweet Potatoes

08 - 2 medium sweet potatoes, peeled and diced
09 - 1 tablespoon olive oil
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper

→ Quinoa

12 - 1 cup quinoa, rinsed
13 - 2 cups water
14 - 1/2 teaspoon salt

→ Red Cabbage Slaw

15 - 2 cups shredded red cabbage
16 - 1 medium carrot, julienned
17 - 2 tablespoons apple cider vinegar
18 - 1 tablespoon olive oil
19 - 1 teaspoon honey
20 - Salt and pepper to taste

→ Hot Honey Mustard Dressing

21 - 3 tablespoons honey
22 - 2 tablespoons Dijon mustard
23 - 1 tablespoon hot sauce
24 - 1.5 tablespoons apple cider vinegar
25 - 2 tablespoons olive oil
26 - Salt and pepper to taste

# How-To Steps:

01 - Preheat oven to 425°F.
02 - Toss diced sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, stirring halfway through, until golden and tender.
03 - Bring water and salt to a boil in a saucepan. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
04 - In a bowl, toss chicken pieces with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.
05 - Heat a large skillet over medium-high heat. Add seasoned chicken and cook for 6-8 minutes, stirring occasionally, until golden and cooked through. Transfer to a plate.
06 - Combine shredded red cabbage, julienned carrot, apple cider vinegar, olive oil, honey, salt, and pepper in a bowl. Toss well and let sit for at least 10 minutes to soften.
07 - Whisk together honey, Dijon mustard, hot sauce, apple cider vinegar, and olive oil in a small bowl until smooth. Season with salt and pepper to taste.
08 - Divide cooked quinoa among four bowls. Top each with roasted sweet potatoes, cooked chicken, and red cabbage slaw. Drizzle generously with hot honey mustard dressing and serve immediately.

# Expert Advice:

01 -
  • The contrast between crispy roasted sweet potatoes and tangy slaw keeps every bite interesting, so you won't get bored halfway through.
  • It comes together in under an hour and tastes impressive enough that you'll want to make it for people, not just yourself.
02 -
  • Don't skip the resting time for the slaw—it goes from crunchy and sharp to tender and balanced in just ten minutes, which is the difference between good and actually crave-worthy.
  • The hot honey dressing is best when it's freshly whisked and still warm, so make it last before you assemble, and if it separates while sitting, just give it another quick whisk.
03 -
  • If you're making this for meal prep, keep the hot honey mustard dressing separate and drizzle it right before eating—it'll keep everything from getting soggy, and the warm dressing on cold components tastes even better.
  • Adjust the hot sauce amount based on your heat tolerance, not the recipe—I've learned the hard way that someone's mild is another person's nuclear, so start conservative and work up.
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