Hot Honey Chicken Bowl (Print View)

Nourishing bowl with spiced chicken, caramelized sweet potatoes, crunchy cabbage slaw, quinoa, and zesty 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

# Directions:

01 - Preheat 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, stirring halfway through, until golden and tender.
03 - Bring water and salt to boil in 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 fork.
04 - In bowl, toss chicken pieces with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.
05 - Heat large skillet over medium-high heat. Add chicken and cook for 6-8 minutes, stirring occasionally, until golden and cooked through. Transfer to plate.
06 - Combine shredded cabbage, julienned carrot, apple cider vinegar, olive oil, honey, salt, and pepper in bowl. Toss well and let sit for at least 10 minutes.
07 - Whisk together honey, Dijon mustard, hot sauce, apple cider vinegar, and olive oil in 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 -
  • Everything comes together in under an hour, which means you can actually make this on a Tuesday night instead of just thinking about it.
  • That hot honey mustard dressing is addictive in a way that makes even plain roasted vegetables taste like they're from a fancy restaurant.
  • It's naturally high in protein and gluten-free, so it works whether you're meal-prepping or just hungry and wanting something that actually fills you up.
02 -
  • Don't skip rinsing the quinoa—I learned this after my first batch had a faintly bitter, soapy taste that made me question everything.
  • The sweet potatoes won't caramelize properly if they're crowded on the pan; give them space so they can develop those golden, almost-burnt edges that make them taste incredible.
03 -
  • Make the dressing first and let it sit while you cook everything else—the flavors blend together and it tastes more intentional.
  • Cut all your vegetables before you start cooking so you're not racing against the clock; mise en place might sound fancy but it's really just being kind to yourself.
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