Go Back
–+ servings
A delicious Hot Honey Chicken Bowl Recipe featuring sliced chicken, quinoa, roasted sweet potatoes, salad, and a dollop of sauce.

Hot Honey Chicken Bowl Recipe

This recipe for Hot Honey Chicken Bowls offers a flavorful and satisfying meal that is quick to prepare. It combines seasoned chicken, roasted sweet potatoes, a fresh slaw, and a zesty sauce, all served over quinoa.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: American
Calories: 880
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken
  • 1 pound boneless skinless chicken thighs 3 thighs
  • 4 teaspoons olive oil
  • 2 teaspoons balsamic vinegar
  • 1.25 teaspoons chili powder
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon paprika
  • 1 teaspoon salt approximate
  • 0.75 teaspoon black pepper approximate
Roasted Sweet Potatoes
  • 2 pounds sweet potatoes peeled and cut into 1/4th-inch thick half moons (6 cups)
  • 2 tablespoons olive oil
  • 0.5 teaspoon chili powder
  • 1 teaspoon paprika
  • 0.5 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 0.75 teaspoon salt approximate
  • 0.25 teaspoon black pepper approximate
Slaw
  • 0.5 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey or white sugar
  • 3 cups red cabbage
  • 1 cup shredded carrots
  • 0.5 teaspoon salt approximate
  • 0.25 teaspoon black pepper approximate
Sauce
  • 0.5 cup mayonnaise
  • 3 tablespoons yellow mustard not Dijon
  • 2 tablespoons honey
  • 1 tablespoon red wine vinegar
  • 0.5 to 1 teaspoon red pepper flakes, depending on heat preference
  • 0.25 teaspoon salt approximate
  • 0.25 teaspoon black pepper approximate
For Serving
  • 1 cup quinoa prepared to package directions
  • Crispy fried onions optional

Equipment

  • Air Fryer
  • Oven
  • Sheet pan
  • Large Bowl
  • Small bowl
  • Tongs

Method
 

  1. Prepare the chicken: Trim excess fat from chicken thighs and pat dry. Combine chicken, olive oil, and balsamic vinegar in a bowl. Toss with tongs to coat. Sprinkle seasonings over chicken and add salt and pepper (about 1 tsp salt and 3/4 tsp pepper). Toss again until evenly coated. Place flat, smooth-side down in the air fryer. Air fry at 400°F for 10–12 minutes, flipping halfway, until the internal temperature reaches 160°F. Rest chicken for 5 minutes, then thinly slice.
  2. Prepare the sweet potatoes: Preheat oven to 425°F. Toss sweet potatoes with olive oil, seasonings, and salt and pepper (about 3/4 tsp salt, 1/4 tsp pepper). Spread on a sheet pan in a single layer. Bake for 27–35 minutes, flipping every 10–15 minutes, until charred and tender.
  3. Prepare the slaw: Whisk mayonnaise, mustard, vinegar, and honey in a large bowl. Season with salt and pepper (about 1/2 tsp salt, 1/4 tsp pepper). Add cabbage and carrots; toss with tongs to coat. Chill until ready to serve.
  4. Prepare the sauce: Combine all sauce ingredients in a small bowl. Adjust salt and pepper to taste (about 1/4 tsp each). Whisk until smooth, then refrigerate to let flavors meld.
  5. Assemble the bowls: Divide cooked quinoa among 4 bowls. Add chicken, sweet potatoes, and slaw. Top with fried onions (if using) by crushing with your hands over the bowls. Drizzle with sauce just before serving.

Nutrition

Calories: 880kcalCarbohydrates: 59.9gProtein: 31.5gFat: 56.6gCholesterol: 105.8mgSodium: 931.5mgFiber: 10.1gSugar: 17.7g

Notes

For oven-baked chicken: Preheat oven to 425°F and line a baking sheet with foil. Prepare and season chicken as above. Lay chicken thighs flat on the prepared sheet pan, spaced out, and bake for 15 minutes. Move the oven rack to 8 inches from the heat source, switch to broil, and broil chicken for 7–10 minutes until nicely blackened and caramelized. Rest for 5–10 minutes before slicing.

Tried this recipe?

Let us know how it was!