Hot Honey Chicken Bowl (Printable)

A nourishing bowl featuring spiced chicken, roasted sweet potatoes, quinoa, and crisp red cabbage with tangy mustard dressing.

# Ingredient List:

→ 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

# How to Prepare:

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 - While sweet potatoes roast, 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 until evenly coated.
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. Transfer to a plate.
06 - Combine shredded cabbage, carrot, apple cider vinegar, olive oil, honey, salt, and pepper in a bowl. Toss well 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 cooked quinoa among four bowls. Top each with roasted sweet potatoes, cooked chicken, and red cabbage slaw. Drizzle generously with hot honey mustard dressing and serve immediately.

# Expert Advice:

01 -
  • The hot honey dressing is addictive in a way that makes you want to drizzle it on everything for weeks afterward.
  • It actually feels good to eat, packed with protein and vegetables without any guilt hanging over your head.
  • Everything can be prepped ahead, making weeknight dinners feel less chaotic than they usually do.
02 -
  • Don't skip the step of letting the slaw sit—those 10 minutes transform raw cabbage into something that actually tastes like it belongs in the bowl instead of crunching aggressively against everything else.
  • The dressing needs to be whisked properly so the oil emulsifies instead of pooling at the bottom of the bowl, which I learned by watching an entire bowl separate before my eyes.
03 -
  • Prep the sweet potatoes and slaw the morning of and store them separately—the chicken and dressing take only minutes, so you're really just assembling come dinner time.
  • Double the dressing recipe and keep it in the fridge; it's too good to waste and makes simple roasted vegetables or salads feel intentional.
Go Back