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My favorite quick dinner is this colorful Hot Honey Chicken Bowl. I make it whenever I need something tasty and filling. You'll enjoy how the sweet, hot, and savory flavors work together, plus all the different textures make each mouthful interesting.
I came up with this Sweetgreen knockoff when I wanted their popular bowl but didn't feel like spending $15 on takeout food. At first, my family wasn't sure about it, but now they ask me to make this bright, tasty meal every couple weeks. There's something magical about hot honey poured over juicy chicken and sweet potatoes that's just impossible to turn down.
- Boneless skinless chicken thighs stay moist and flavorful even when you warm them up later
- Sweet potatoes bring natural sweetness and get amazingly crispy edges when baked with cornstarch
- Red cabbage adds bright purple color and a satisfying snap to the slaw
- Quinoa works as a light, healthy base that soaks up all the yummy sauces
- Yellow onions turn into crunchy, can't-stop-eating toppings when fried in a buttermilk coating
- Honey creates the sweet base for the special sauce
- Red pepper flakes give adjustable heat that works against the sweetness
- Apple cider vinegar adds needed tanginess to both the sauce and slaw
Easy Hot Honey Chicken Bowl Steps
- Mix Up Your Spicy Honey Dressing
- Put honey avocado oil mustard apple cider vinegar red pepper flakes and salt in a blender. Mix until smooth and well combined. The sauce should pour easily and show little red pepper bits throughout. Put it aside so the flavors can mix while you work on everything else.
- Throw Together The Slaw
- Cut red cabbage into skinny strips and mix with grated carrots in a big bowl. In another bowl stir mayonnaise mustard salt apple cider vinegar black pepper and sugar until it's completely mixed. Pour this over your veggies and toss until everything's coated. Let it sit in the fridge for at least 15 minutes which will soften the cabbage just enough but keep it crunchy.
- Cook Your Sweet Potatoes
- Take off the skin and cut sweet potatoes into same-size cubes about half-inch big so they cook evenly. Mix them with avocado oil salt pepper and the trick ingredient cornstarch which makes them super crispy outside. Lay them out on a baking sheet with space between pieces. Bake in a hot oven for 30 to 40 minutes turning once halfway until the edges are browned and middles are soft.
- Make Tasty Quinoa
- Melt butter in a pot and cook minced garlic until it smells good but isn't brown about a minute. Add quinoa and stir it in the butter which brings out its nutty taste. Pour in chicken broth and salt then let it come to a boil. Turn down the heat cover and simmer for 15 to 20 minutes until you see tiny spirals coming off the seeds. Take it off the heat and let it sit covered for 10 more minutes to finish cooking. Gently fluff with a fork to break up the grains.
- Fix Up And Cook The Chicken
- Stir all spices with olive oil in a bowl to make a thick mix. Put in chicken thighs and rub the mix all over making sure they're fully covered. Warm a pan over medium heat with a bit of oil. Put in your seasoned chicken and don't move it for 6 to 8 minutes until it's golden brown. Flip and cook the other side until it reaches 165°F inside. Let chicken rest 5 minutes before cutting so the juices stay in. Slice into bite-sized chunks against the grain.
- Make Crunchy Onions
- Slice yellow onion into very thin rings or half-circles. Soak them in buttermilk for at least 5 minutes which makes them tender and adds tang. Mix flour with salt in a flat dish. Take onions out of buttermilk letting extra drip off then coat in the flour mix. Heat oil to 350°F in a pan. Cook small batches until golden about 2 minutes per group. Drain on paper towels and sprinkle with a bit of salt right away.
- Put Your Bowl Together
- First spread fluffy quinoa on the bottom of each bowl. Add sweet potatoes chicken and slaw in separate sections making a colorful meal. Pour plenty of hot honey mustard over the chicken and sweet potatoes letting some pool at the bottom. Top with your crunchy onions right before eating so they stay crisp. Dig in while everything is still the right temperature.
What really makes this bowl stand out is the hot honey mustard sauce. I once brought this to a dinner party and three friends asked me for the recipe before the night was over. The slight kick from the red pepper balanced with sweet honey makes you want to keep eating just one more bite.
Delicious Taste Combo
This bowl works so well because it mixes different tastes and textures. The honey mustard gives you sweet heat the chicken adds rich flavor the sweet potatoes bring earthy sweetness and the slaw adds tang and crunch. When all these parts come together you get a really satisfying meal that hits all your taste buds just right.
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Prep In Advance Ideas
This meal is great for planning ahead if you make a few changes. Cook everything except the crispy onions and keep all parts in separate containers. Store the dressing in a small container on its own. When you want to eat warm up the quinoa chicken and sweet potatoes in the microwave for 1-2 minutes. Add the cold slaw fresh dressing and if possible make new crispy onions or use store-bought ones to save time. The flavors actually get better after sitting in the fridge for a day.
Swap Out Ingredients
If you want something leaner chicken breast works fine just cook it for less time so it doesn't dry out. You can use cauliflower rice instead of quinoa for fewer carbs just cook it with the same seasonings. For a vegetarian option replace chicken with roasted chickpeas or firm tofu using the same spices. You can swap sweet potatoes for butternut squash or regular potatoes if you prefer. The dressing tastes good with maple syrup instead of honey if you want a different flavor or need it to be vegan.
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Frequently Asked Questions
- → Is this meal easy to prep in advance?
Totally! Roast the sweet potatoes, cook the quinoa, and season the chicken beforehand. You can also prep the coleslaw and dressing early. When it’s time to eat, just reheat the cooked elements, assemble everything, and fry the onions freshly to keep them crunchy.
- → What can be used instead of buttermilk for the onions?
If you're out of buttermilk, mix half a cup of regular milk with half a tablespoon of lemon juice or vinegar. Let it sit a few minutes to thicken. Another option? Use plain yogurt thinned out with a splash of milk for coating.
- → How spicy is the dressing?
The spiciness comes from red pepper flakes, giving it a mild kick. If you want less heat, use just half a teaspoon. If you're into spice, go up to one and a half teaspoons or stir in some hot sauce!
- → Can I make a vegetarian version of this?
Sure thing! Swap the chicken for roasted chickpeas, tofu, or tempeh seasoned with the same spices. Use vegetable broth instead of chicken broth for the quinoa. Everything else is already plant-based.
- → How do I make the sweet potatoes crisp?
A touch of cornstarch makes all the difference! It forms a thin layer that gets nice and crispy in the oven. Spread the potatoes out on a baking sheet so they roast evenly instead of steaming.
- → Is this bowl gluten-free?
Pretty much, yes! Just swap out regular flour in the onion coating for a gluten-free flour or cornstarch. Double-check that your chicken broth and other items are gluten-free, and you’re all set.