Hot Honey Chicken Bowl – Sweet Green Copycat

If you’re craving something cozy but with a kick, this Sweetgreen-inspired Hot Honey Chicken bowl has everything you need—tender chicken, roasted sweet potatoes, and a zingy coleslaw. It’s the perfect balance of sweet and spicy, with layers of flavor AND textures that’ll keep you coming back for more. Plus, it’s a wholesome, nutritious dinner that’ll have you feeling satisfied and nourished!

Chicken

Let’s start with the star of the show: the chicken. I love using chicken thighs for this recipe because they stay juicy and tender, but if you prefer chicken breasts, go for it! Just keep in mind Sweetgreen uses chicken thighs for their blackened chicken. You’ll want to season the chicken with a mix of olive oil, chili powder, Italian seasoning, smoked paprika, garlic powder, onion powder, lemon pepper, black pepper, and salt. The trick is to really massage the spices into the chicken so that every bite is flavorful. You can even pierce the chicken thighs with a fork or knife to let the marinade penetrate deep in.

When you cook the chicken, make sure your skillet is hot before adding the meat. This gives you that beautiful golden-brown crust on the outside while keeping the inside moist and tender. Cook for about 7 to 8 minutes on each side until fully cooked through and beautifully browned all around. Take the chicken off the heat and let it rest for a few minutes to seal in the juices before slicing it up. Resting is key to making sure your chicken doesn’t dry out.

TIP: I cook the chicken last so that it stays nice and warm since this recipe does have a lot of components! If you are meal prepping this to enjoy throughout the week, the order does not matter. You can always reheat the chicken later.

Sweet Potatoes

Next up, let’s talk about those roasted sweet potatoes. Sweet potatoes add the perfect hint of natural sweetness to balance out the spice from the chicken and the tangy dressing. These are so crispy on the outside but creamy and mushy and fluffy in the center which is the best way to enjoy a sweet potato.

Start by peeling and dicing the sweet potatoes into bite-sized cubes. Toss them in some avocado oil, salt, pepper, and a little cornstarch to get them extra crispy. The cornstarch is my secret trick here—it helps create that irresistible crispy edge without needing a ton of oil. Spread the sweet potatoes out on a baking sheet, making sure they’re not too crowded, and roast them in the oven. If they are too crowded, the potatoes will start to steam up which won’t help in the crispy department. You can also cook them in your air fryer instead of the oven.

Flip them halfway through roasting to ensure they cook evenly and get that perfect caramelization on all sides. If you want to change it up, try adding some cinnamon or smoked paprika to the mix for an extra layer of flavor.

TIP: I like to roast the sweet potatoes while the quinoa cooks since they both require idle cooking time!

Cooking the Quinoa

For the base of this bowl, I like to use quinoa. Quinoa is a great choice because it’s light and fluffy and soaks up all the flavors of the dish while adding a nice texture. Now I’m going to be completely honest. I am not quinoa’s number one fan. In fact, I wasn’t a fan of quinoa at all. But this recipe right here has made me love it. Or maybe my adult taste buds have just learned to appreciate it. It’s so cozy and warm and is just delicious in this bowl!

Start by sautéing some minced garlic in butter—this adds a deep, savory flavor to the quinoa. You can also opt for olive oil instead of butter. Then, toast the quinoa in the butter for a minute or two before adding chicken broth. The broth infuses the quinoa with even more flavor, making every bite delicious. Bring the broth to a boil and then lower the heat. Let the quinoa simmer until it’s fully cooked and all the liquid is absorbed, about 15 to 20 minutes. Turn off the heat but leave it covered for another 10 minutes. Then uncover the quinoa, fluff it with a fork, and it’s ready to go! If you’re in the mood for something different, you could swap out the quinoa for brown rice, white rice, farro, or even a bed of mixed greens if you want a lighter option.

Making the Creamy Tangy Coleslaw

The coleslaw in this bowl is anything but ordinary. It’s a colorful mix of shredded red cabbage and carrots, tossed in a creamy, tangy dressing. The key to a great coleslaw is the balance between the creamy mayo, the tang of apple cider vinegar, and just a hint of sweetness. I like to use either white sugar or honey, depending on what I have on hand. The longer you let the coleslaw sit in the fridge, the better it gets, as the flavors have time to meld together. This coleslaw adds a refreshing crunch to the bowl, contrasting beautifully with the warm, roasted veggies and chicken.

Just add the shredded red cabbage, shredded carrots, mayonnaise, yellow mustard, apple cider vinegar, white sugar, salt, and black pepper to a mixing bowl. Mix everything together well, cover, and let it rest in the fridge for all the flavors to meld together.

TIP: Make the coleslaw first since it is served cold and also the longer it sits, the brighter pink the cabbage turns and the more flavorful everything ends up!

Hot Honey Mustard Dressing

Now, let’s talk about the dressing that brings it all together: hot honey mustard. This dressing is the perfect blend of sweet, spicy, and tangy. It starts with honey, which gives the dressing its sweetness and pairs perfectly with the mustard’s sharpness. For the mustard, I like to use yellow but you can also opt for Dijon mustard which is more commonly used in salad dressings. Then, apple cider vinegar adds the tanginess that balances everything out. You can also use distilled white vinegar. Now to put the hot in the hot honey dressing, add a generous pinch of red pepper flakes to bring the heat. And finally avocado oil and salt. Add all the ingredients to a blender and process until you have a smooth emulsified dressing. The dressing is super versatile—you can use it as a dip, a marinade, or drizzle it over other salads or grain bowls.

TIP: Prep the dressing after the coleslaw since it is also a cold element in the bowl. If you have leftovers, store the dressing in an airtight container or jar and keep it in the fridge for up to two weeks.

The Crispiest Fried Onions

The crispy fried onions are like the cherry on top of this bowl—they add the perfect crunch and a burst of flavor. Start by thinly slicing a yellow onion and soaking the slices in buttermilk. This helps tenderize the onions and makes them extra flavorful. After soaking, dredge the onion slices in flour with a sprinkle of salt, making sure they’re well-coated. Then, fry them in hot oil until they’re golden and crispy. The trick to perfect fried onions is to keep the oil at a steady temperature so they cook evenly and don’t get too greasy. Drain them on a paper towel to remove any excess oil. These onions are so good; you might want to make extra because they tend to disappear quickly!

TIP: If you want to avoid deep frying, you can spray them with oil and air-fry them instead. Another option is to skip the crispy onions! Don’t bread them, just saute them in a pan with a light drizzle of oil and cook until caramelized.

The Final Part: Assembling The Bowl

Finally, all the components are ready! It’s time to assemble the bowl. Start with a generous scoop of quinoa as the base. Then, add a hearty portion of roasted sweet potatoes on one side. Place the sliced chicken next to the sweet potatoes and add a big scoop of coleslaw on the opposite side. Drizzle the hot honey mustard dressing over the chicken and sweet potatoes, making sure to get a little bit on everything. Finally, top the bowl with those crispy fried onions for a bit of crunch. And there you have it—a Sweetgreen-inspired hot honey bowl that’s full of flavor, texture, and nourishment. Enjoy!

Craving More Nutritious Bowls? Try These Recipes Out!

• Chicken Satay Bowl
• Chipotle Shrimp Rice Bowls
• Sweet and Spicy Salmon with Rice
• Halal Cart Chicken and Rice
• Cava Copycat Honey Harissa Chicken Bowls

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