sweetgreen-honey-chicken-bowl

Hot Honey Chicken Bowl brings restaurant-quality flavor right to your kitchen. Inspired by popular grain bowls, it features perfectly seasoned chicken thighs paired with crispy-edged sweet potatoes and zingy coleslaw, all tied together with a spicy-sweet honey mustard dressing. Topped with crispy fried onions for extra crunch, this bowl delivers satisfying layers of texture and flavor in every bite.

I discovered this recipe while trying to recreate my favorite takeout bowl at home. The first time I made it, my family couldn't believe we weren't eating restaurant food. Now it's our go-to when we crave something both comforting and exciting, with the satisfaction of knowing exactly what goes into each component.

Essential Ingredients and Selection Tips

• Chicken Thighs: Naturally juicy and flavorful. Look for boneless, skinless pieces with even thickness for consistent cooking.
• Sweet Potatoes: Choose firm specimens with deep orange color. Uniform pieces ensure even roasting and optimal texture.
• Red Cabbage: Select heavy, firm heads with vibrant purple coloring. The crunch provides perfect contrast to other elements.
• Quinoa: Rinse thoroughly before cooking to remove bitter saponins. Tri-color varieties add visual appeal.
• Honey: Raw, unfiltered varieties provide complex sweetness. Local honey offers subtle environmental flavors that enhance the dish.
• Fresh Herbs: Create the essential aromatic foundation; pre-minced versions offer the cleanest taste.

I've found that using a combination of spices on the chicken creates a more complex flavor profile than pre-made seasonings. My secret is adding a pinch of cinnamon to the spice blend, which enhances the sweetness of the honey without making the dish taste like dessert.

Detailed Cooking Instructions

Step 1: Prepare the Coleslaw

In a large bowl, combine 2 cups finely shredded red cabbage and 1 cup shredded carrots. In a separate small bowl, whisk together 1/3 cup mayonnaise, 1 tablespoon yellow mustard, 2 tablespoons apple cider vinegar, 1 teaspoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth. Pour the dressing over the vegetables and toss thoroughly until evenly coated, then cover and refrigerate while preparing the other components.

Step 2: Roast the Sweet Potatoes

Preheat your oven to 425°F. Peel and dice 2 large sweet potatoes into uniform 1-inch cubes, then toss them with 2 tablespoons avocado oil, 1 teaspoon salt, 1/2 teaspoon pepper, and 1 tablespoon cornstarch until lightly coated. Arrange in a single layer on a baking sheet without overcrowding, then roast for 25 minutes, flipping halfway through, until the potatoes develop golden edges while remaining tender inside.

Step 3: Cook the Quinoa

Thoroughly rinse 1 cup quinoa under cold water to remove excess starch. In a medium saucepan over medium heat, melt 1 tablespoon butter until bubbling, then add the quinoa and cook for about 5 minutes until the quinoa absorbs all the liquid, becoming translucent and slightly thickened.

Step 4: Season the Chicken

In a small bowl, combine 2 tablespoons olive oil with 1 teaspoon each of chili powder, Italian seasoning, smoked paprika, garlic powder, onion powder, and 1/2 teaspoon each of lemon pepper, black pepper, and salt. Pat 1.5 pounds of chicken thighs dry with paper towels, then massage the spice mixture thoroughly into the meat, ensuring complete coverage on all surfaces.

Step 5: Cook the Chicken

Heat a large skillet over medium-high heat until very hot. Add the seasoned chicken thighs without crowding the pan and cook undisturbed for 7 minutes to develop a golden crust. Flip and continue cooking for another 5-7 minutes until the internal temperature reaches 165°F, then remove from heat, rest for 5 minutes, and slice against the grain into strips.

Step 6: Assemble the Bowl

In a large serving bowl, layer the roasted sweet potatoes, followed by the seasoned chicken strips, and then the coleslaw mixture. Drizzle the honey mustard dressing generously over the top, ensuring all components are well coated. Garnish with crispy fried onions for added crunch and serve immediately while hot.

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My first attempt at this recipe taught me the importance of properly drying the sweet potatoes before tossing with cornstarch. Any excess moisture prevents that perfect crispy exterior. Now I spread them on paper towels for a few minutes first, resulting in sweet potatoes that taste better than any restaurant version we've tried.

The Perfect Dressing

The hot honey mustard dressing requires careful balance between sweetness, acidity, and heat. Quality honey provides natural sweetness and viscosity that helps it cling to ingredients. Dijon mustard adds tang and helps emulsify, while hot sauce introduces adjustable heat. Apple cider vinegar brightens everything with acidity that cuts through richness. This combination creates a dressing that complements the chicken and vegetables perfectly, adding depth without overpowering any single flavor.

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Crispy Elements for Texture Contrast

Crispy fried onions provide textural contrast that elevates this bowl from good to unforgettable. They create delicate, golden shards that shatter pleasantly with each bite. For a lighter alternative, spray sliced onions with cooking oil and air fry until golden, or simply caramelize them slowly until sweet and tender.

Assembly Strategy for Maximum Enjoyment

Build your bowl thoughtfully for both visual appeal and optimal eating experience. Start with fluffy quinoa as a neutral foundation. Position sweet potatoes and chicken on opposite sides, creating visual interest. Add vibrant coleslaw to another section. Drizzle dressing primarily over protein and vegetables, allowing some areas to remain undressed for textural variety.

Perfect Pairings to Complete the Meal

This bowl pairs beautifully with citrus-infused water that cleanses the palate between bites. For special occasions, light wheat beer complements honey notes while standing up to spice elements. During warmer months, serve with cucumber slices tossed in rice vinegar for refreshing crunch. Toasted naan captures any escaped dressing.

Storage and Meal Prep Tips

Store components separately in airtight containers for maximum freshness. Quinoa and sweet potatoes maintain quality for up to five days refrigerated. Chicken remains flavorful for 3-4 days, while coleslaw stays crisp for approximately two days. Dressing keeps in a glass jar for up to two weeks.

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Chef's Helpful Tips

• Toast spices in a dry skillet before adding to chicken marinade enhances flavor penetration
• Allow hot components to cool slightly before combining with cold elements to prevent wilting
• For extra heat, add a dash of cayenne pepper to the chicken spice blend
• Massage spices into chicken rather than just sprinkling for better flavor penetration
• Prep all components on Sunday for quick assembly throughout the week

I've been refining this recipe for over a year, and the biggest improvement came when I started allowing the coleslaw to marinate overnight. That extra time transforms it from simple cabbage to a vibrant, flavorful component that balances the rich chicken and sweet potatoes perfectly.

Frequently Asked Questions

→ Can I meal prep this Sweetgreen copycat bowl?

Absolutely! This recipe is perfect for meal prep. You can prepare all components (chicken, sweet potatoes, quinoa, coleslaw, dressing, and crispy onions) separately and store them in airtight containers in the refrigerator. The chicken, quinoa, and sweet potatoes will last 3-4 days, while the dressing will keep for about a week. Store the crispy onions at room temperature in an airtight container to maintain crispiness. Assemble just before eating for the freshest experience.

→ Can I make this bowl vegetarian?

Yes, you can easily make this bowl vegetarian by replacing the chicken with roasted chickpeas, tofu, or tempeh. Season your protein alternative with the same spice blend used for the chicken. Also, substitute vegetable broth for chicken broth when cooking the quinoa, and ensure any store-bought components like mustard are vegetarian-friendly.

→ What can I substitute for quinoa?

If you don't have quinoa or prefer an alternative, you can substitute with brown rice, farro, couscous, or cauliflower rice for a lower-carb option. Adjust cooking times and liquid amounts according to your chosen grain. For a more traditional Sweetgreen experience, you could also use a mix of quinoa and wild rice.

→ How can I make this recipe gluten-free?

To make this recipe gluten-free, simply substitute the all-purpose flour used for the crispy onions with a gluten-free flour blend, rice flour, or cornstarch. Also, double-check that your mustard and other condiments are certified gluten-free, as some may contain trace amounts of gluten or wheat-derived ingredients.

→ Can I adjust the spice level of the hot honey mustard dressing?

Yes, the spice level is easily adjustable. For a milder dressing, reduce the red pepper flakes to 1/4 or 1/2 teaspoon, or omit them completely for no heat. For extra spice, increase to 1 1/2 or 2 teaspoons of red pepper flakes, or add a dash of cayenne pepper. You can also add a teaspoon of hot sauce like Sriracha for a different spice profile.