Hot Honey Chicken Bowl Sweetgreen

If you are craving something cozy but want a hint of spice and crunch this Sweetgreen-inspired Hot Honey Chicken Bowl is exactly what you need The combination of juicy chicken spiced just right with creamy tangy slaw roasted sweet potatoes fluffy quinoa and crispy onions creates the ultimate dinner bowl for nights when you want something both nourishing and satisfying This recipe delivers layers of bold flavors that make takeout feel unnecessary

This bowl quickly became a go-to in our house after we first tried it as a make-at-home lunch My family especially loves the crispy onions on top they disappear almost before dinner is served

Ingredients

• Chicken thighs: choose boneless and skinless for the juiciest result look for organic if possible for better texture
• Olive oil: brings moisture and helps seasoning stick use extra virgin for richer flavor
• Chili powder: gives a gentle heat
• Salt: essential for bringing flavors out
• Italian seasoning: adds herby depth
• Smoked paprika: gives a subtle smoky background Spanish smoked paprika is especially fragrant
• Garlic powder: for an earthy boost
• Onion powder: rounds out the flavor mix
• Lemon pepper: brings brightness and slight zing
• Black pepper: for sharpness
• Sweet potatoes: look for firm and unblemished tubers their sweetness matches the hot honey perfectly
• Avocado oil: gives a high smoke point for roasting the potatoes
• Cornstarch: helps create that crispy exterior
• Quinoa: make sure it is rinsed before cooking for best texture and fluffiness
• Chicken broth: for adding richness to the grains choose low sodium if possible
• Butter: adds roundness and flavor to the quinoa
• Minced garlic: brightens up the grain base
• Red cabbage: adds crunch and vibrant color for the slaw
• Shredded carrots: make the slaw extra fresh and colorful
• Mayonnaise: use full fat for the creamiest texture in coleslaw
• Yellow mustard or Dijon: for sharp flavor in both the coleslaw and dressing
• Apple cider vinegar: helps add brightness and acidity in slaw and dressing
• Black pepper: balances the creaminess in slaw
• White sugar or honey: choose local honey for a more complex sweetness
• Honey: brings the hot honey to life the base of the signature sauce
• Avocado oil or olive oil: for the vinaigrette layer in lushness
• Red pepper flakes: bring the heat easily adjustable to taste
• Yellow onion: large and fresh slice thinly for best crispy texture
• Buttermilk: helps soften and coat onions before frying
• All-purpose flour: creates the perfect crunchy fried coating
• Vegetable oil: for frying choose a neutral oil for clean flavor

Step-by-Step Instructions

Make the Hot Honey Mustard Vinaigrette:

Combine honey with oil mustard apple cider vinegar red pepper flakes and salt in a high-speed blender Blend until fully combined and the dressing is smooth Set this aside for the final drizzle

Prepare the Coleslaw:

Add shredded red cabbage and carrots to a big mixing bowl In a separate small bowl whisk together mayonnaise mustard salt vinegar black pepper and sugar or honey until smooth Pour this creamy sauce over the shredded veggies Toss really well until every piece is coated Refrigerate the slaw for at least fifteen minutes to help it soften and develop flavor

Roast the Sweet Potatoes:

Preheat your oven to four hundred twenty five degrees Fahrenheit Peel and dice the sweet potatoes into even small cubes They should be uniform so they roast evenly In a large bowl toss potato cubes with avocado oil a good sprinkle of salt and pepper plus the cornstarch Spread them out on a baking sheet in a single layer Roast for about thirty to forty minutes flipping once halfway so they get crispy edges and a soft center

Cook the Quinoa:

Place butter in a pot over medium heat Add minced garlic and cook for one to two minutes until you can smell it Pour in rinsed quinoa and stir well to coat with buttery garlic Add chicken broth and salt Bring to a boil then reduce heat cover and simmer for fifteen to twenty minutes Once it looks fluffy and all water is absorbed turn off heat and let it sit ten more minutes with the lid still on Fluff with a fork before serving

Prepare and Cook the Chicken:

Season chicken thighs thoroughly with olive oil all the spices and toss to coat Heat a drizzle of olive oil in a skillet over medium heat Once hot add the chicken Cook for six to eight minutes on each side until golden brown and fully cooked through Remove from the pan and let rest for five minutes Slice into bite-sized pieces to maximize tenderness

Fry the Crispy Onions:

Thinly slice half a yellow onion and soak the slices in buttermilk for a few minutes In another bowl mix flour with a sprinkle of salt Dredge soaked onions in the flour mixture so every strand gets coated Heat vegetable oil in a shallow skillet or pot over medium heat Test by dropping a small piece of onion in if it sizzles you are ready Fry onions for about six to eight minutes turning gently until golden brown and crunchy Let them drain on paper towels

Assemble the Bowls:

Start with a scoop of quinoa in the bottom of each bowl Add a generous helping of roasted sweet potatoes on one side Layer in sliced chicken next to the potatoes Add a good mound of cold tangy coleslaw on the opposite side Drizzle hot honey mustard vinaigrette over the warm chicken and potatoes Finish with a big pinch of crispy onions right on top Serve immediately for the ultimate texture

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The hot honey vinaigrette is my favorite part to be honest I always make a little extra to save for salads or roasted veggies My kids love the sweet potatoes so much they sneak pieces right off the tray There is always a race for the last bite of crispy onions too

Storage Tips

Keep each main part in its own airtight container in the fridge Quinoa and chicken will stay tasty for up to three days Store crispy onions separately at room temperature in a covered container to maintain crunch For best texture only assemble bowls right before you eat

Ingredient Substitutions

You can swap chicken for tofu for a plant-based option or try rotisserie chicken for extra convenience Sweet potatoes can be traded with butternut squash Quinoa is also great with brown rice or farro If you prefer a lighter vinaigrette sub yogurt for some of the mayo in the slaw

Serving Suggestions

This bowl is super filling on its own but you can add sliced avocado or a handful of baby greens for even more freshness Sometimes I like to garnish with extra red pepper flakes for extra heat Top with toasted seeds or nuts for bonus crunch

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Cultural Context

Hot honey has become really popular in modern American cooking blending southern spice with a sweet twist Sweetgreen popularized this style of grain salad bowl and it has inspired home cooks to rethink how to make healthy meals fast The combo of warm roasted vegetables and cold crunchy slaw is just unbeatable

Frequently Asked Questions About the Recipe

→ How do you get crispy sweet potatoes without deep frying?

Toss diced sweet potatoes with oil and cornstarch, then roast at a high temperature. This creates a crisp exterior while keeping the inside soft.

→ What’s the secret to juicy chicken in this bowl?

Seasoning the chicken thighs generously, then pan-searing them over medium heat, locks in moisture. Allowing them to rest before slicing preserves their juiciness.

→ Can I substitute the quinoa base?

Yes, brown rice, farro, or even leafy greens work well as alternative bases, providing flexibility and varying textures to the bowl.

→ What gives the dressing its signature kick?

The combination of honey and red pepper flakes delivers a sweet-spicy punch, elevated by apple cider vinegar’s tang and mustard’s bite.

→ How can I make the fried onions extra crunchy?

Soak onion slices in buttermilk, then dredge in seasoned flour before frying. Fry in small batches and drain thoroughly for maximum crunch.

→ Is this meal suitable for meal prep?

Absolutely. Prepare components ahead and store separately. Assemble just before serving for ideal textures and flavors.