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hot honey chicken bowls
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Hot Honey Chicken Bowls (Sweetgreen Dupe)

Blackened chicken, sweet potatoes and coleslaw over quinoa for a delicious lunch or dinner.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: dinner, lunch
Cuisine: American
Keyword: chicken protein bowl, hot honey chicken, sweetgreen hot honey chicken bowl
Servings: 4 bowls
Calories: 580kcal
Cost: $40

Equipment

  • 1 cast iron skillet to cook the chicken
  • 1 peeler or grater for the carrots
  • 1 cutting board
  • 1 sharp knife
  • 1 saucepan to make quinoa
  • parchment paper for the sweet potatoes
  • 1 small sheet pan for the sweet potatoes

Ingredients

For the chicken

  • 2 large chicken breasts
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1 tsp chili powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp cracked pepper
  • 2 tsp balsamic vinegar

Coleslaw

  • 3 cups purple cabbage sliced thin
  • 3 carrots peeled or grated
  • ¼ cup mayonnaise
  • 1 tbsp dijon mustard
  • 1 tbsp honey
  • 1 tbsp apple cider vinegar
  • 1 pinch of salt

The dressing

  • ¼ cup olive oil
  • 2 tbsp dijon mustard
  • 1 tbsp honey
  • 1 tbsp apple cider vinegar
  • 1 tbsp lemon juice
  • pinch of red pepper flakes

For the bowl

  • 2 sweet potatoes cubed
  • 2 tbsp olive oil
  • 1 cup white quinoa

Instructions

  • Marinate the chicken. In a bowl or plate, add the chicken breasts. Sprinkle on the salt, pepper, cumin, onion powder, paprika and chili powder. Rub the spices into the chicken. Drizzle on the olive oil and the balsamic vinegar. Rub in everything again and set aside to let marinate, around 30 minutes.
    2 large chicken breasts, 3 tbsp olive oil, 1 tsp salt, 1 tsp chili powder, 1 tsp onion powder, 1 tsp paprika, 1 tsp cumin, 1 tsp cracked pepper, 2 tsp balsamic vinegar
  • Meanwhile, roast the potatoes. Preheat the oven to 400℉. Chop the potatoes and place them on a sheet pan lined with parchment paper. Toss them with 2 tbsp of olive oil and place in the oven. Roast for 30 minutes, flipping them halfway through. Then remove and let cool.
    2 sweet potatoes, 2 tbsp olive oil
  • Prepare the coleslaw. Add the sliced cabbage and peeled carrots to a bowl and add the mayonnaise, dijon mustard, apple cider vinegar, honey, and a pinch of salt. Mix thoroughly.
    3 cups purple cabbage, 3 carrots, ¼ cup mayonnaise, 1 tbsp dijon mustard, 1 tbsp honey, 1 tbsp apple cider vinegar, 1 pinch of salt
  • Meanwhile, prepare the quinoa. You can follow the instructions on the package. I typically add quinoa and enough water to a saucepan to cover it. Place the saucepan over high heat and bring it to a boil. Then bring the heat to low and cover it. Let it sit for 10 minutes or until the water has absorbed.
    1 cup white quinoa
  • Cook the chicken. Add some oil to a cast iron skillet over high heat. Once the oil is shimmering, add the chicken (it should sizzle). Cook each side for 4-5 minutes. Then remove and slice into bite sized pieces.
  • Make the dressing. In a bowl, mix all of the dressing ingredients.
  • Assemble. Plate everything with quinoa on the bottom and top with sliced chicken, sweet potato and coleslaw. Drizzle with hot honey sauce.
    ¼ cup olive oil, 2 tbsp dijon mustard, 1 tbsp honey, 1 tbsp apple cider vinegar, 1 tbsp lemon juice, pinch of red pepper flakes