Name: Hot Honey Chicken Bowl at Home
Yield: 4

Hot Honey Chicken Bowl is Sweetgreen-inspired and absolutely incredible! It’s a bit of a project, but so worth it—reliable for meal prepping your week!

Hot Honey Chicken Bowl

A few years ago, I went on a girls’ trip to LA with my sisters, and we stumbled upon Sweetgreen. It quickly became our go-to spot—we were hooked! No matter how much we tried to mix things up, we kept going back.

a reliable? The Hot Honey Chicken Bowl and Chicken Sweet Potato Bowls! After recreating it at home countless times, I’ve finally perfected the copycat version. My husband even claims it’s the best bowl recipe I make!

While it takes some effort to pull together all the components, it’s reliable for a laid-back weekend or a meal prep session. I can’t wait for you to try it and let me know what you think!

The simple dressing for this dish is mixed in a mason jar.

Hot Honey Chicken Bowl Ingredients

Chicken Thighs: Use boneless, skinless thighs for tender, flavorful chicken. Trim any excess fat for even cooking.
Olive Oil: Helps the seasoning stick to the chicken and sweet potatoes while adding flavor.
Balsamic Vinegar: Adds depth and a subtle sweetness to the chicken.
Chili Powder, Cumin, Garlic Powder, Paprika: These spices bring bold, smoky flavors to the chicken and sweet potatoes.
Sweet Potatoes: Cut into uniform half-moons for even roasting. Thinner pieces cook faster and get crispier edges.

Sweet potatoes are tossed with seasonings and oil, spread on a sheet pan, and baked.

Ingredient List Continued

Red Cabbage and Carrots: Use pre-shredded for convenience or shred fresh!
Mayo and Mustard: Creamy mayo and tangy mustard form the base for both the slaw and sauce. Yellow mustard keeps the flavors in this Hot Honey Chicken Bowl strong and bright!
Apple Cider Vinegar and Red Wine Vinegar: Add a tangy kick and balance the sweetness in the slaw and sauce.
Honey: Sweetens the sauce and slaw while balancing out the heat from the red pepper flakes.
Red Pepper Flakes: Adjust to your heat preference—start small and add more if needed.

Quick Tip

It might look like I’m using Dijon mustard, but that’s just the soft morning light in my photos! Be sure to use regular yellow mustard for the sauce and slaw.

Crispy onions and couscous prepped for the hot honey chicken bowls.

How To Make Hot Honey Chicken Bowls

Just a quick overview of all the components (full recipe is below in recipe card!):

Cook Chicken: Toss with marinade, air fry, rest, and slice.
Roast Potatoes: Season, roast at 425°F, and flip halfway.
Mix Slaw: Whisk dressing, toss with veggies.
Make Sauce: Mix ingredients, season, and chill.
Assemble Bowls: Add quinoa, chicken, potatoes, slaw, and sauce. DIG IN!

The slaw ingredients and dressing are added to a bowl.

Storage and Meal Prep

Chicken: Store sliced chicken in an airtight container in the fridge for 3–5 days. Reheat on the stovetop until warm.
Sweet Potatoes: Store roasted sweet potatoes in a separate container in the fridge for 3–5 days. Reheat in the oven, stovetop, or microwave—or enjoy them cold!
Slaw: Keep slaw in an airtight container in the fridge for up to 2 days. For longer storage, keep the dressing separate from the cabbage and carrots, and toss together just before eating.
Sauce: Store sauce in a jar with a lid in the fridge for up to 5 days. Stir before using.
Quinoa: Cook quinoa ahead and store in the fridge for up to 5 days. Reheat in the microwave before serving.

Meal Prep Tip: Assemble bowls without the sauce and store in individual containers. Add the sauce just before eating for the freshest flavor.