Hot Honey Chicken Bowl (Printable)

Spiced chicken meets caramelized sweet potatoes and tangy honey mustard in this nourishing bowl.

# Ingredient List:

→ 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. Toss 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.
02 - While sweet potatoes roast, bring water and salt to a boil in a saucepan. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
03 - In a mixing bowl, toss chicken pieces with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.
04 - Heat a large skillet over medium-high heat. Add seasoned chicken and cook for 6–8 minutes, stirring occasionally, until golden brown and cooked through. Transfer to a plate and set aside.
05 - In a mixing bowl, combine shredded red cabbage, julienned carrot, apple cider vinegar, olive oil, honey, salt, and pepper. Toss thoroughly and let sit for at least 10 minutes to soften.
06 - In a small bowl, whisk together honey, Dijon mustard, hot sauce, apple cider vinegar, and olive oil until smooth. Season with salt and pepper to taste.
07 - 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 Tips:

01 -
  • It's a complete meal that comes together in under an hour, so weeknight dinners feel way less stressful.
  • The contrast of textures—crispy slaw, creamy quinoa, charred chicken—keeps every bite interesting and satisfying.
  • One dressing does all the heavy lifting, making it foolproof to nail the flavor every single time.
02 -
  • Don't skip rinsing the quinoa—it removes a naturally occurring coating that tastes bitter and makes a surprising difference in the final result.
  • The chicken will continue cooking slightly after you remove it from heat, so pull it off when it's just barely cooked through to keep it tender rather than dry.
03 -
  • Make the dressing a day ahead and let it sit in the fridge—the flavors deepen and meld, making it even more delicious.
  • Cook all your components separately and store them in the fridge, then assemble fresh bowls throughout the week for a meal prep situation that actually stays interesting.
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