Hot Honey Chicken Bowl (Print Version)

Spiced chicken with roasted sweet potatoes, cabbage slaw, and quinoa in hot honey mustard dressing.

# Ingredient List:

→ Chicken

01 - 1.1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
02 - 1 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1/2 tsp garlic powder
05 - 1/2 tsp onion powder
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper

→ Roasted Sweet Potatoes

08 - 2 medium sweet potatoes, peeled and diced
09 - 1 tbsp olive oil
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper

→ Quinoa

12 - 1 cup quinoa, rinsed
13 - 2 cups water
14 - 1/2 tsp salt

→ Red Cabbage Slaw

15 - 2 cups shredded red cabbage
16 - 1 medium carrot, julienned
17 - 2 tbsp apple cider vinegar
18 - 1 tbsp olive oil
19 - 1 tsp honey
20 - Salt and pepper to taste

→ Hot Honey Mustard Dressing

21 - 3 tbsp honey
22 - 2 tbsp Dijon mustard
23 - 1 tbsp hot sauce such as Sriracha
24 - 1.5 tbsp apple cider vinegar
25 - 2 tbsp olive oil
26 - Salt and pepper to taste

# How-To Steps:

01 - Preheat the oven to 425°F.
02 - Toss diced sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 to 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 to 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 honey, Dijon mustard, hot sauce, apple cider vinegar, and olive oil in a small bowl until smooth. Adjust seasoning with salt and pepper 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 and serve immediately.

# Helpful Tips:

01 -
  • Everything comes together in roughly 50 minutes, which means weeknight dinners that don't feel like shortcuts.
  • The hot honey mustard dressing is legitimately addictive and works on almost anything you want to throw in a bowl.
  • You get actual crunch, creaminess, protein, and heat all in one place, so you're never bored mid-meal.
02 -
  • Don't skip letting the quinoa rest after cooking—those five minutes of covered sitting time make the difference between fluffy and mushy.
  • The slaw genuinely needs that 10 minutes to soften, otherwise you're eating raw cabbage that overpowers everything else.
  • Make the dressing last so you can taste it and adjust the heat level before dressing the bowl—hot sauce strength varies wildly between brands.
03 -
  • Make extra dressing because you will want more than you think, and it keeps in the fridge for almost a week.
  • If your sweet potatoes aren't browning at the edges by 20 minutes, bump the oven temperature up slightly—those caramelized edges are what make them special.
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