I love how this Hot Honey Chicken Bowl blends sweet heat with wholesome grains and crisp veggies. It features spicy roasted chicken and sweet potatoes over quinoa, topped with a creamy slaw and a sweet‑spicy honey mustard sauce.

Hot Honey Chicken Bowl

Why You’ll Love This Recipe

I find this bowl perfect for meal prep—packed with protein, fiber, and vibrant flavor. I get that sweet‑spicy kick from the hot honey sauce, and the slaw adds crunch and freshness. It’s customizable, satisfying, and great for leftovers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken & sweet potatoes:
• boneless, skinless chicken thighs or breasts
• garlic powder, smoked paprika, chili powder, onion powder, oregano, thyme, black pepper, cayenne, kosher salt
• extra‑virgin olive oil
• sweet potatoes, cubed
• cornstarch

For the slaw:
• shredded purple cabbage
• shredded carrots
• plain Greek yogurt
• olive‑oil mayonnaise
• apple cider vinegar
• Dijon mustard
• lime juice
• garlic powder
• kosher salt and black pepper

For the hot honey mustard dressing:
• Dijon mustard
• hot honey
• apple cider vinegar or lemon juice
• red pepper flakes
• minced garlic
• extra‑virgin olive oil

Quinoa for the bowl base.

Directions

I preheat the oven to 425 °F (220 °C). I cube the chicken and sweet potatoes. I season the chicken in a bowl with the spice blend and olive oil, tossing to coat. On one half of a parchment‑lined baking sheet, I spread seasoned sweet potatoes (coated with oil, cornstarch, and spices), and on the other half, the chicken. I roast for 25–30 minutes until the chicken reaches 165 °F (75 °C). While that bakes, I cook quinoa according to package directions. I prepare the slaw by whisking yogurt, mayo, vinegar, mustard, lime juice, garlic powder, salt, and pepper, then tossing in the cabbage and carrots. For the dressing, I whisk mustard, hot honey, vinegar, garlic, pepper flakes, salt, pepper, and olive oil. Finally, I assemble the bowls with quinoa, slaw, roasted chicken, and sweet potatoes, then drizzle on the hot honey sauce.

Servings and timing

This recipe makes about 4 servings. Prep time is around 20 minutes, cook time about 30 minutes, for a total of roughly 50 minutes.

Variations

I like to swap quinoa for rice, couscous, or orzo for variety. Sometimes I add crispy shallots or roasted peppers for extra flavor. For a milder version, I reduce or omit the cayenne and red pepper flakes. I’ve also made it with bone‑in thighs or swapped the chicken for tofu and used vegan mayo with maple syrup instead of honey for a plant‑based option.

storage/reheating

I store the components separately in airtight containers: chicken and sweet potatoes, quinoa, slaw, and dressing. Everything keeps well for 3 to 4 days in the fridge. I reheat the chicken, sweet potatoes, and quinoa together, then add the slaw and dressing just before serving.

FAQs

Is this recipe gluten‑free?

Yes, it’s naturally gluten‑free when made with quinoa and without any gluten‑containing sauces.

How do I know when my chicken is cooked through?

I check with an instant‑read thermometer—165 °F (75 °C) means it’s done and safe to eat.

Can I use store‑bought spice blends or hot honey?

Yes, pre‑made spice mixes and store‑bought hot honey work well if I’m short on time.

What changes if I use chicken breast instead of thighs?

Chicken breasts cook a bit faster and are leaner, while thighs stay juicier. Either works—just make sure they reach the right internal temperature.

How spicy is this dish?

I control the heat by adjusting the cayenne and red pepper flakes. I usually keep it medium, but it can easily be made milder or spicier.

Conclusion

I enjoy making this Hot Honey Chicken Bowl because it’s flavorful, fresh, and versatile. The combination of juicy chicken, roasted vegetables, crunchy slaw, and hot honey sauce makes it a go‑to meal for both busy weekdays and relaxed weekends. It’s easy to adapt, and I always look forward to the leftovers.