Hot Honey Chicken Bowl (Printable)

Spiced chicken, roasted sweet potatoes, quinoa, and crisp slaw with hot honey mustard drizzle

# 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 - 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 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 to 25 minutes, turning halfway through, until golden and tender.
03 - 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. 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 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 Advice:

01 -
  • It comes together in under an hour, and most of that is hands-off cooking time while you catch up on your phone.
  • The contrast of textures—crispy slaw against creamy sweet potatoes and tender chicken—makes every bite interesting.
  • Hot honey is the kind of flavor that makes people ask what you're eating, and you get to casually tell them you made it.
02 -
  • Don't crowd the skillet when you cook the chicken—let each piece touch the hot pan so it actually sears instead of steaming, which makes the difference between golden and gray.
  • The slaw needs those 10 minutes to soften; if you skip it, it'll be aggressively crunchy and overpower everything else, which I learned the hard way.
03 -
  • Make the components separately and assemble only what you're eating—the slaw stays crunchier and the chicken stays warmer when they're not sitting together waiting to be eaten.
  • The dressing keeps for a week in the fridge, so mix extra and use it on grain bowls, roasted vegetables, or even as a marinade for tomorrow's chicken.
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