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–+ servings

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!
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Yields3 to 4
Print Recipe Pin Recipe
Servings3 to 4

Ingredients

CHICKEN

  • 1 pound chicken thighs, boneless & skinless
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon lemon pepper
  • 1/4 teaspoon black pepper

SWEET POTATOES

  • 1 pound sweet potatoes
  • 2 tablespoons avocado oil
  • sprinkle of salt, to taste
  • sprinkle of black pepper, to taste
  • 1 to 2 tablespoons cornstarch

QUINOA

  • 1 tablespoon unsalted butter
  • 1/2 tablespoon minced garlic
  • 1 cup quinoa
  • 2 cups chicken broth
  • 1/2 teaspoon salt

COLESLAW

  • 3 cups red cabbage
  • 1 cup shredded carrots
  • 1/2 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1/2 teaspoon salt, to taste
  • 2 tablespoons apple cider vinegar
  • 1/4 teaspoon black pepper
  • 1 tablespoon white sugar or honey

HOT HONEY MUSTARD DRESSING

  • 1/4 cup honey
  • 1/3 cup avocado oil or olive oil
  • 1/4 cup yellow or Dijon mustard
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon salt

ONIONS

  • 1/2 large yellow onion, thinly sliced
  • 1/2 cup buttermilk
  • 1/2 cup all-purpose flour
  • sprinkle of salt, to taste
  • vegetable oil, for frying

Instructions 

HOT HONEY MUSTARD VINAIGRETTE

  1. In a blender, combine honey, avocado oil or olive oil, mustard, apple cider vinegar, red pepper flakes, and salt.
  2. Blend the ingredients together until homogenous and well combined. Set aside to the end.

MAKE THE COLELSAW

  1. In a large bowl, combine shredded red cabbage and carrots.
  2. In a separate bowl, mix mayonnaise, mustard, salt, apple cider vinegar, black pepper, and sugar or honey to create the dressing.
  3. Pour the dressing over the cabbage and carrots, tossing everything together until well-coated. Chill in the refrigerator for at least 15 minutes before serving.

ROAST THE SWEET POTATOES

  1. Preheat oven to 425°F.
  2. Peel and dice the sweet potatoes into bite-sized cubes.
  3. Toss the sweet potatoes with avocado oil, a sprinkle of salt, black pepper, and cornstarch until evenly coated.
  4. Spread the sweet potatoes on a baking sheet and roast in a preheated oven at 425°F (200°C) for 30-40 minutes, until tender and slightly crispy on the outside, flipping halfway through.

COOK THE QUINOA

  1. Melt butter in a pot over medium heat.
  2. Add minced garlic and sauté for about 1-2 minutes until fragrant.
  3. Add the quinoa to the pot and stir to coat it with the butter and garlic.
  4. Pour in the chicken broth and season with salt.
  5. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 15-20 minutes until the quinoa is fully cooked.
  6. Turn off the heat but leave covered for another 10 minutes.
  7. Remove the lid, fluff with a fork, and that's it!

COOK THE CHICKEN

  1. In a mixing bowl, season the chicken thighs with olive oil, chili powder, salt, Italian seasoning, smoked paprika, garlic powder, onion powder, lemon pepper, and black pepper.
  2. Add a light drizzle of olive oil in a skillet over medium heat.
  3. Add the seasoned chicken to the skillet and cook for about 6-8 minutes per side until golden brown and fully cooked through.
  4. Remove the chicken from the skillet and let it rest for 5 minutes.
  5. Slice the chicken into bite-sized pieces and set aside.

FRY THE ONIONS

  1. Thinly slice the yellow onion.
  2. Soak the onion slices in buttermilk.
  3. In a separate bowl, mix the flour with a sprinkle of salt.
  4. Dredge the soaked onion slices in the flour mixture, ensuring they are well-coated.
  5. Heat oil in a skillet over medium heat.
  6. Fry the coated onion slices for about 6 to 8 minutes until golden brown and crispy. Remove and drain on a paper towel-lined plate.

ASSEMBLE BOWLS

  1. Start with a base of the cooked quinoa.
  2. Add a generous portion of the roasted sweet potatoes on one side of the bowl.
  3. Place the sliced chicken next to the sweet potatoes.
  4. Add a serving of coleslaw on the opposite side of the chicken.
  5. Drizzle the hot honey mustard dressing over the chicken and sweet potatoes.
  6. Top the bowl with crispy fried onions for added crunch.
  7. Serve immediately and enjoy your flavorful, Sweetgreen-inspired hot honey bowl!

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!