Hot Honey Chicken Bowl Sweetgreen (Print-Friendly Version)
Bold chicken, roasted sweet potatoes, tangy coleslaw, and hot honey mustard create a satisfying, vibrant meal.
# Ingredients:
→ Chicken
01 -
450 g boneless, skinless chicken thighs
02 -
1 tablespoon olive oil
03 -
1 teaspoon chili powder
04 -
1 teaspoon salt
05 -
1 teaspoon Italian seasoning
06 -
0.5 teaspoon smoked paprika
07 -
1 teaspoon garlic powder
08 -
0.5 teaspoon onion powder
09 -
0.5 teaspoon lemon pepper
10 -
0.25 teaspoon black pepper
→ Sweet Potatoes
11 -
450 g sweet potatoes
12 -
2 tablespoons avocado oil
13 -
salt, to taste
14 -
black pepper, to taste
15 -
1 to 2 tablespoons cornstarch
→ Quinoa
16 -
1 tablespoon unsalted butter
17 -
0.5 tablespoon minced garlic
18 -
170 g quinoa
19 -
480 ml chicken broth
20 -
0.5 teaspoon salt
→ Coleslaw
21 -
3 cups shredded red cabbage
22 -
1 cup shredded carrots
23 -
120 ml mayonnaise
24 -
1 tablespoon yellow mustard
25 -
0.5 teaspoon salt
26 -
2 tablespoons apple cider vinegar
27 -
0.25 teaspoon black pepper
28 -
1 tablespoon white sugar or honey
→ Hot Honey Mustard Dressing
29 -
60 ml honey
30 -
80 ml avocado oil or olive oil
31 -
60 ml yellow mustard or Dijon mustard
32 -
3 tablespoons apple cider vinegar
33 -
1 teaspoon red pepper flakes
34 -
0.5 teaspoon salt
→ Crispy Onions
35 -
0.5 large yellow onion, thinly sliced
36 -
120 ml buttermilk
37 -
65 g all-purpose flour
38 -
salt, to taste
39 -
vegetable oil, for frying
# Steps:
01 -
Combine honey, avocado oil or olive oil, mustard, apple cider vinegar, red pepper flakes, and salt in a blender. Blend until fully emulsified and set aside.
02 -
In a large bowl, mix shredded red cabbage and carrots. In a separate bowl, whisk together mayonnaise, mustard, salt, apple cider vinegar, black pepper, and sugar or honey to create the dressing. Pour the dressing over the vegetables and toss to coat evenly. Refrigerate at least 15 minutes before serving.
03 -
Preheat oven to 200°C. Peel and dice sweet potatoes into bite-sized cubes. Toss with avocado oil, salt, black pepper, and cornstarch until evenly coated. Spread on a baking sheet and roast for 30-40 minutes, turning halfway, until crisp and tender.
04 -
In a saucepan over medium heat, melt butter. Add minced garlic and sauté for 1-2 minutes. Stir in quinoa to coat. Pour in chicken broth and season with salt. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until quinoa is cooked through. Remove from heat and leave covered for another 10 minutes. Fluff with a fork.
05 -
In a bowl, combine chicken thighs with olive oil, chili powder, salt, Italian seasoning, smoked paprika, garlic powder, onion powder, lemon pepper, and black pepper. Heat a skillet over medium heat and add a drizzle of olive oil. Cook chicken for 6-8 minutes per side until golden and cooked through. Rest for 5 minutes, then slice into pieces.
06 -
Soak thinly sliced onion in buttermilk. In a separate bowl, combine flour and a pinch of salt. Dredge onion in flour mixture until well coated. Heat vegetable oil in a skillet over medium heat. Fry onions in batches for 6-8 minutes until golden and crispy. Drain on paper towel.
07 -
Divide cooked quinoa among serving bowls. Top each with roasted sweet potatoes, sliced chicken, coleslaw, and a drizzle of hot honey mustard dressing. Scatter crispy fried onions over the top. Serve immediately.
# Notes & Tips:
01 -
Chill the coleslaw before serving to allow flavors to meld and enhance its crunch.
02 -
Turn sweet potatoes halfway through roasting for even caramelization.
03 -
Resting the chicken after cooking ensures juiciness and easier slicing.