Hot Honey Chicken Bowl (Printable)

Nourishing bowl with spiced chicken, caramelized sweet potatoes, crisp slaw, quinoa, and hot honey mustard

# What You'll 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 such as Sriracha
24 - 1.5 tablespoons apple cider vinegar
25 - 2 tablespoons olive oil
26 - Salt and pepper to taste

# How to Make It:

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 mixing bowl, toss chicken pieces with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.
05 - Heat a large skillet over medium-high heat. Add seasoned chicken and cook for 6 to 8 minutes, stirring occasionally, until golden and cooked through. Transfer to a plate.
06 - Combine shredded red cabbage, julienned carrot, apple cider vinegar, olive oil, honey, salt, and pepper in a mixing bowl. Toss thoroughly 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. Season with salt and pepper to taste.
08 - Divide cooked quinoa among four serving bowls. Top each bowl with roasted sweet potatoes, cooked chicken, and prepared red cabbage slaw. Drizzle generously with hot honey mustard dressing and serve immediately.

# Expert Tips:

01 -
  • Every component comes together in about 50 minutes, making it perfect for weeknight dinners that don't feel rushed.
  • The hot honey mustard dressing is genuinely addictive—spicy, tangy, and sweet all at once, the kind of thing you'll want to drizzle on absolutely everything.
  • Completely customizable depending on what's in your fridge and how much heat you're craving that day.
02 -
  • Don't skip rinsing the quinoa—it genuinely tastes bitter if you skip this step, and you'll wonder why your bowl tastes off.
  • The dressing thickens slightly as it cools, so drizzle it while everything is still warm for the best flow and flavor distribution.
  • Timing is everything with this recipe—prepare components as they're ready rather than making everything at once, so nothing sits around getting cold.
03 -
  • If your dressing breaks or looks separated, whisk in a teaspoon of water or lemon juice to bring it back together—mustard is forgiving that way.
  • Roast your sweet potatoes at a slightly higher temperature if you want extra caramelization, but watch them closely so they don't burn at the edges.
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