Hot Honey Chicken Bowl

A nourishing, flavor-packed bowl layered with tender shredded chicken, roasted cinnamon sweet potatoes, crisp purple cabbage slaw, and hearty quinoa—drizzled with a spicy-sweet hot honey dressing. This bowl is the perfect harmony of sweet, savory, spicy, and tangy.

Why You’ll Love This Recipe

• Bold & Balanced Flavors: Smoky chicken, sweet potato, fresh slaw, and tangy hot honey dressing = flavor explosion in every bite.

• High in Protein & Fiber: Thanks to quinoa and lean chicken, it’s energizing and satisfying without being heavy.

• Meal Prep Friendly: Each component stores well and can be prepped ahead for easy, delicious meals throughout the week.

• Naturally Gluten-Free: Wholesome, whole-food ingredients with no unnecessary additives.

Ingredients

Chicken Marinade

• 2 tbsp olive oil

• 1 tbsp balsamic vinegar

• 1 tsp onion powder

• 1 tsp chili powder

• 1 tsp garlic powder

• 1 tsp smoked paprika

• 1/2 tsp black pepper

• 1 tsp crushed red pepper

• 3 chicken breasts

Roasted Sweet Potatoes

• 1 large sweet potato, diced

• 1 tsp onion powder

• 1 tsp cinnamon

• 1 tsp salt

Purple Cabbage Slaw

• 1/2 head purple cabbage, shredded

• 1/2 cup shredded carrots

• 1 tbsp mayo

• 1 tbsp dijon mustard

• 1 tbsp honey

• 1 tbsp balsamic vinegar

• 1/2 tsp salt

• Juice of 1 lime

• 2 tbsp chopped green onion

Base

• 1 cup cooked quinoa

Hot Honey Dressing

• 2 tbsp olive oil

• 1 tbsp dijon mustard

• 1 tbsp honey

• 1 tbsp balsamic vinegar

• 1 tbsp crushed red pepper

Instructions

1. Marinate Chicken: In a bowl, whisk together all marinade ingredients. Add chicken breasts, tossing to coat. Let marinate while prepping other ingredients.

2. Roast Sweet Potatoes: Preheat oven to 400°F (200°C). Toss chopped sweet potatoes with onion powder, cinnamon, and salt. Spread on a baking sheet and roast for 18–20 minutes until tender and lightly browned.

3. Cook Chicken: Heat a skillet over medium-high heat. Add marinated chicken and sear on one side until golden, flip, and cook through (about 5–6 minutes per side). Once done, shred with two forks.

4. Make the Slaw: In a large bowl, mix cabbage, carrots, mayo, mustard, honey, balsamic vinegar, salt, lime juice, and green onion. Toss well and chill.

5. Cook Quinoa: Follow package instructions for 1 cup of quinoa. Fluff with a fork when done.

6. Mix the Dressing: In a small bowl or jar, combine olive oil, dijon mustard, honey, balsamic vinegar, and crushed red pepper. Whisk or shake well.

7. Assemble the Bowl: Start with a base of quinoa. Add roasted sweet potatoes and shredded chicken. Top with slaw and drizzle with hot honey dressing.

Helpful Tips

• Marinate in advance for even deeper flavor—overnight is ideal.

• Sear before shredding: Browning the chicken locks in juices and adds texture.

• Roast sweet potatoes until golden for a caramelized bite that balances the spice.

• Use pre-shredded slaw mix to save time if you’re short on prep.

• Double the dressing to use on salads or wraps during the week.