Hot Honey Chicken Bowl (Printable View)

Spiced chicken with roasted sweet potatoes, quinoa, cabbage slaw, and hot honey mustard dressing.

# 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
24 - 1.5 tablespoons apple cider vinegar
25 - 2 tablespoons olive oil
26 - Salt and pepper to taste

# How To Make It:

01 - Preheat oven to 425°F.
02 - Toss diced sweet potatoes with olive oil, salt, and pepper. Spread on baking sheet and roast for 20-25 minutes, turning halfway, until golden and tender.
03 - Bring water and salt to boil, add quinoa, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with fork.
04 - In a bowl, toss chicken pieces with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper.
05 - Heat large skillet over medium-high heat. Add chicken and cook for 6-8 minutes, stirring occasionally, until golden and cooked through. Set aside.
06 - Combine shredded cabbage, carrot, apple cider vinegar, olive oil, honey, salt, and pepper in a bowl. Toss 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 to taste.
08 - Divide quinoa among four bowls. Top with roasted sweet potatoes, chicken, and red cabbage slaw. Drizzle generously with hot honey mustard dressing. Serve immediately.

# Best Practices:

01 -
  • It comes together in under an hour, which means weeknight dinners stop feeling like a chore.
  • The hot honey mustard dressing is genuinely addictive—you'll find yourself drizzling it on other things.
  • Everything cooks simultaneously, so your timing becomes almost meditative once you get the hang of it.
  • Leftovers taste even better the next day when the slaw softens and flavors deepen.
02 -
  • Don't skip rinsing the quinoa—I learned this the hard way with a bitter batch that tasted like soil, and it's such an easy fix.
  • The slaw needs those 10 minutes to transform; rushed cabbage stays tough and the whole bowl suffers for it.
  • Taste the dressing before serving because heat levels vary wildly between hot sauces and what kills your mouth might just warm mine.
03 -
  • Cut your sweet potatoes slightly smaller than you think you need them—they cook faster and caramelize better with more surface area.
  • The hot honey mustard is versatile enough to keep on hand for roasted vegetables, grilled fish, or even as a condiment on sandwiches.
  • If you're prepping ahead, cook everything separately and assemble just before eating so the quinoa doesn't absorb all the dressing and the slaw stays crisp.
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