Hot Honey Chicken Bowl (Printable)

Spiced chicken with roasted sweet potatoes, red cabbage slaw, quinoa, and hot honey mustard dressing for a satisfying meal.

# What You 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 - Preheat the oven to 425°F.
02 - Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, turning halfway through, until golden and tender.
03 - Bring water and salt to a 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 a fork.
04 - In a bowl, toss chicken pieces with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper.
05 - Heat a 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 a bowl. Toss and let sit for at least 10 minutes to soften.
07 - Whisk together the honey, Dijon mustard, hot sauce, apple cider vinegar, olive oil, salt, and pepper in a small bowl until smooth. Adjust seasoning to taste.
08 - Divide quinoa among four bowls. Top with roasted sweet potatoes, chicken, and red cabbage slaw. Drizzle generously with hot honey mustard dressing. Serve immediately.

# Expert Suggestions:

01 -
  • Every element has its own texture and personality, so eating feels like a small adventure rather than routine.
  • It comes together in under an hour and somehow feels more impressive than it actually is.
  • The hot honey dressing is genuinely addictive—you might find yourself drizzling it on things for weeks.
02 -
  • Overcooking the chicken by even a few minutes changes everything—it goes from tender to rubbery fast, so start checking at 6 minutes if your pieces are small.
  • The hot honey mustard dressing thickens slightly as it cools, so if you make it ahead, whisk it again before drizzling or thin it with a splash of water.
  • Don't assemble the bowls too far ahead; the slaw will release moisture and the quinoa will absorb the dressing, making everything a bit soggy by the time you eat.
03 -
  • Cook your sweet potatoes cut roughly the same size and don't crowd the pan—they'll caramelize instead of steam, which is everything.
  • Make the hot honey mustard dressing first so the flavors have time to meld, and you can taste and adjust before serving.
  • If the dressing breaks or separates, whisk in a teaspoon of water at a time until it comes back together.
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