If you’re craving something sweet, spicy, and utterly irresistible, the Hot Honey Chicken Bowl is your go-to recipe! This deliciously satisfying bowl combines tender chicken, perfectly roasted sweet potatoes, and a zingy coleslaw to deliver an explosion of flavors in every bite.
Why You’ll Love This Recipe
- Flavor Explosion: A delightful balance of sweet, spicy, and savory from the hot honey mustard dressing.
- Colorful and Nutritious: Packed with vibrant vegetables, this bowl is as nutritious as it is beautiful.
- Versatile Dish: Perfect for lunch or dinner, and easy to customize for different tastes.
- Quick and Satisfying: Despite the different components, it comes together seamlessly for a fulfilling meal.
Ingredients You’ll Need
Be it the rich marinated chicken or the golden roasted sweet potatoes, each ingredient in the Hot Honey Chicken Bowl plays a starring role in creating something extraordinary. Let’s uncover the magic behind these essential ingredients!
- Chicken Thighs: Boneless and skinless, these thighs are juicy and soak up the flavors beautifully.
- Sweet Potatoes: Naturally sweet with a touch of cornstarch for extra crispiness.
- Quinoa: A nutty base that’s light yet fulfilling, cooked in chicken broth for that savory punch.
- Hot Honey Mustard Dressing: Blending honey, mustard, and red pepper flakes for a dressing that defines bold.
- Fried Onions: Crisp, golden onions add a delightful crunch.
Variations
Don’t hesitate to tailor this Hot Honey Chicken Bowl to meet your dietary needs or preferences. Here are a few tasty variations to make it truly your own!
- Spicy Kick: Increase the red pepper flakes in the dressing for an extra spicy punch.
- Low-Carb Option: Swap quinoa for cauliflower rice to cut down on carbs without missing out on flavor.
- Vegan Version: Use tofu in place of chicken and a plant-based coleslaw dressing.
How to Make Hot Honey Chicken Bowl
Step 1: Whip Up the Hot Honey Mustard Dressing
In a blender, mix honey, oil, mustard, vinegar, red pepper flakes, and salt until smooth. This dressing is the belle of the ball, adding that signature tangy-sweet heat to your bowl. Set aside until you’re ready to serve.
Step 2: Craft the Coleslaw
Combine shredded cabbage and carrots in a bowl. Whisk together mayo, mustard, salt, vinegar, black pepper, and sweetener, then coat the veggies generously. Let it chill to blend the flavors beautifully.
Pro Tips for Making Hot Honey Chicken Bowl
- Dress It Up: Make your dressing a day ahead for an even deeper fusion of flavors.
- Chill Factor: Chilling your coleslaw for at least 15 minutes allows the flavors to meld beautifully.
- Sweet Potato Magic: Ensure even roasting by flipping your sweet potato cubes halfway through roasting.
- Juicy Chicken: Let the chicken rest before slicing to lock in all the juices.
How to Serve Hot Honey Chicken Bowl
Garnishes
An extra drizzle of hot honey mustard dressing elevates every bite. Add chopped fresh herbs like parsley for a wonderful burst of freshness and color.
Side Dishes
This bowl pairs wonderfully with a light side salad or some grilled vegetables to add even more greens to your plate. Alternatively, a warm bread roll can be the perfect accompaniment to scoop up every last bit of flavor.
Creative Ways to Present
Serve each component in a separate section of a shallow bowl for a beautiful contrast in colors and textures. Alternatively, layer the ingredients for a visual masterpiece that entices the appetite through color and arrangement.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days. Keep each component separate to maintain the freshness and texture.
Freezing
The chicken and sweet potatoes freeze well, making them perfect for meal prep. However, avoid freezing coleslaw as it can become soggy. Store frozen components for up to two months.
Reheating
For best results, reheat chicken and sweet potatoes in the oven to retain their texture, while quinoa can be microwaved until warm. Add dressing just before serving to maintain that fresh taste.
FAQs
-
Can I make this Hot Honey Chicken Bowl ahead of time?
Absolutely! Components like the chicken, quinoa, and sweet potatoes can be made ahead of time and stored. Just keep the dressing and coleslaw separate until you’re ready to construct your bowl.
-
What can I use as a substitute for quinoa?
If quinoa isn’t to your taste, brown rice or farro make excellent substitutes, offering a hearty texture and flavor that pair well with the other bowl components.
-
Is there a way to make this dish less spicy?
To reduce the spice level, simply decrease the amount of red pepper flakes in the dressing. You can also offer the dressing on the side so guests can add to taste.
-
What’s the best way to make sure the onions are crispy?
Ensure the oil is hot before frying, and don’t overcrowd the pan. This technique will help the onions cook evenly and become beautifully crispy.
Final Thoughts
I truly hope you give this Hot Honey Chicken Bowl a try—it’s a riot of flavors and textures that offers something for everyone. Whether you’re feeding a family or simply treating yourself to something special, this dish promises satisfaction and smiles all around.
Print
Hot Honey Chicken Bowl Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 3 to 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Low Fat
Description
The Hot Honey Chicken Bowl is a vibrant, flavorful dish inspired by Sweet Green, featuring tender roasted chicken thighs, crispy sweet potatoes, fluffy quinoa, tangy coleslaw, and a spicy-sweet honey mustard dressing. Perfect for a satisfying lunch or dinner, this bowl combines savory, spicy, and sweet elements for a delicious, balanced meal.
Ingredients
CHICKEN
- 1 pound chicken thighs, boneless & skinless
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon lemon pepper
- 1/4 teaspoon black pepper
SWEET POTATOES
- 1 pound sweet potatoes
- 2 tablespoons avocado oil
- Sprinkle of salt, to taste
- Sprinkle of black pepper, to taste
- 1 to 2 tablespoons cornstarch
QUINOA
- 1 tablespoon unsalted butter
- 1/2 tablespoon minced garlic
- 1 cup quinoa
- 2 cups chicken broth
- 1/2 teaspoon salt
COLESLAW
- 3 cups red cabbage, shredded
- 1 cup shredded carrots
- 1/2 cup mayonnaise
- 1 tablespoon yellow mustard
- 1/2 teaspoon salt
- 2 tablespoons apple cider vinegar
- 1/4 teaspoon black pepper
- 1 tablespoon white sugar or honey
HOT HONEY MUSTARD DRESSING
- 1/4 cup honey
- 1/3 cup avocado oil or olive oil
- 1/4 cup yellow or Dijon mustard
- 3 tablespoons apple cider vinegar
- 1 teaspoon red pepper flakes
- 1/2 teaspoon salt
ONIONS
- 1/2 large yellow onion, thinly sliced
- 1/2 cup buttermilk
- 1/2 cup all-purpose flour
- Sprinkle of salt, to taste
- Vegetable oil, for frying
Instructions
- Hot Honey Mustard Vinaigrette: In a blender, combine honey, avocado oil or olive oil, mustard, apple cider vinegar, red pepper flakes, and salt. Blend until smooth and set aside.
- Make the Coleslaw: In a large bowl, toss shredded red cabbage and carrots. In a separate bowl, mix mayonnaise, mustard, salt, apple cider vinegar, black pepper, and honey or sugar. Pour over the vegetables and toss well. Chill for at least 15 minutes before serving.
- Roast the Sweet Potatoes: Preheat oven to 425°F. Peel and dice sweet potatoes into cubes. Toss with avocado oil, salt, black pepper, and cornstarch. Spread on a baking sheet and roast for 30-40 minutes, flipping halfway, until tender and crispy.
- Cook the Quinoa: Melt butter in a pot over medium heat. Add minced garlic and sauté 1-2 minutes. Stir in quinoa to coat. Add chicken broth and salt, bring to a boil. Reduce heat, cover, and simmer 15-20 minutes until tender. Fluff with a fork and set aside.
- Cook the Chicken: Mix chicken thighs with olive oil, chili powder, salt, Italian seasoning, smoked paprika, garlic powder, onion powder, lemon pepper, and black pepper. Heat oil in a skillet over medium heat. Cook chicken about 6-8 minutes per side until golden and cooked through. Let rest for 5 minutes, then slice.
- Fry the Onions: Soak sliced onions in buttermilk. Mix flour with salt. Dredge onions in flour mixture. Heat vegetable oil in a skillet. Fry onions until golden and crispy (6-8 minutes). Drain on paper towels.
- Assemble the Bowls: Start with quinoa as a base. Arrange roasted sweet potatoes, sliced chicken, and coleslaw on top. Drizzle with honey mustard dressing. Garnish with crispy fried onions. Serve immediately.
Notes
- For extra flavor, marinate the chicken for 30 minutes before cooking.
- Adjust spice levels by adding more or less red pepper flakes to the dressing.
- Ensure sweet potatoes are evenly coated with cornstarch for maximum crispiness.
- You can prepare the coleslaw and dressings ahead of time for quicker assembly.
- Frying the onions in vegetable oil gives them a perfect crispy texture; alternatively, bake for a healthier option.
Nutrition
- Serving Size: 1 bowl
- Calories: 620 kcal
- Sugar: 14 g
- Sodium: 880 mg
- Fat: 30 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 8 g
- Protein: 40 g
- Cholesterol: 85 mg
