Hot Honey Chicken Bowl (Printable Version)

Nourishing bowl with spiced chicken, roasted sweet potatoes, crisp slaw, and zesty hot honey dressing

# 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 - 0.5 teaspoon garlic powder
05 - 0.5 teaspoon onion powder
06 - 0.5 teaspoon salt
07 - 0.25 teaspoon black pepper

→ Roasted Sweet Potatoes

08 - 2 medium sweet potatoes, peeled and diced
09 - 1 tablespoon olive oil
10 - 0.5 teaspoon salt
11 - 0.25 teaspoon black pepper

→ Quinoa

12 - 1 cup quinoa, rinsed
13 - 2 cups water
14 - 0.5 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

# Step-by-Step Guide:

01 - Set oven to 425°F
02 - Toss diced sweet potatoes with olive oil, salt, and pepper. Spread on baking sheet and roast for 20-25 minutes, turning halfway through, until golden and tender
03 - Bring water and salt to boil, add quinoa, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with fork
04 - In bowl, toss chicken pieces with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper
05 - Heat large skillet over medium-high heat. Add chicken and cook for 6-8 minutes, stirring occasionally, until golden and cooked through. Set aside
06 - Combine shredded cabbage, carrot, apple cider vinegar, olive oil, honey, salt, and pepper in bowl. Toss and let sit for at least 10 minutes to soften
07 - Whisk together honey, Dijon mustard, hot sauce, apple cider vinegar, olive oil, salt, and pepper in small bowl until smooth. Adjust seasoning 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. Serve immediately

# Additional Tips::

01 -
  • It's a complete meal that actually tastes exciting, not like you're checking a box on some wellness list.
  • You can prep most of it while the oven does the heavy lifting, leaving you free to pour a drink and breathe for once.
  • The hot honey dressing is addictive enough that you'll find yourself making extra to drizzle on everything else in your fridge.
02 -
  • Those sweet potatoes need to actually get golden and slightly caramelized on the edges; 20 minutes might not be enough depending on your oven, so check them halfway through and don't rush it.
  • The slaw will taste aggressively vinegary if you don't let it sit—that 10 minutes is when the magic happens and the cabbage releases its water, softening and mellowing everything out.
03 -
  • Make the dressing first and taste it; this is where you control the whole bowl's personality, so get it exactly how you like it before anything else comes together.
  • If you're making this for someone picky about heat, go light on the hot sauce and let them adjust their individual bowl—it's better than overhauling the whole batch.
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