Hot Honey Chicken Bowl (Printable)

Vibrant bowls featuring spiced chicken, roasted sweet potatoes, crisp 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

# How-To Steps:

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 to 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, combine chicken pieces with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss until evenly coated.
05 - Heat large skillet over medium-high heat. Add seasoned chicken and cook for 6 to 8 minutes, stirring occasionally, until golden brown and cooked through. Transfer to plate.
06 - In mixing bowl, combine shredded red cabbage, julienned carrot, apple cider vinegar, olive oil, honey, salt, and pepper. Toss well and let rest for 10 minutes to soften.
07 - In small bowl, whisk together honey, Dijon mustard, hot sauce, apple cider vinegar, and olive oil until smooth. Season with salt and pepper to taste.
08 - Divide cooked quinoa evenly among four serving 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 -
  • It's a legitimate meal prep dream because everything keeps beautifully and tastes just as good cold the next day.
  • The hot honey dressing hits that perfect sweet-spicy note that makes you actually crave vegetables instead of pushing them around your bowl.
  • There's enough protein to keep you satisfied through the afternoon, and the textures stay interesting from first bite to last.
02 -
  • The slaw absolutely needs those 10 minutes to soften slightly and let the vinegar do its job, otherwise it stays too crisp and doesn't meld with the other flavors the way it should.
  • Don't be timid with the dressing—this is what elevates the bowl from healthy and fine to something you'll actually be excited to eat.
03 -
  • If your dressing splits or looks separated, whisk in a teaspoon of water or more oil slowly and it'll come back together—emulsions are forgiving if you treat them with a little patience.
  • Make a double batch of that hot honey dressing because you'll find yourself drizzling it on roasted vegetables, grain bowls, and honestly just about anything savory, and having it ready transforms weeknight cooking.
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