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–+ servings
A vibrant Hot Honey Chicken Bowl Recipe featuring quinoa, chicken, sweet potatoes, red cabbage, and greens.

Hot Honey Chicken Bowl Recipe

This recipe combines seasoned chicken, roasted sweet potatoes, fresh slaw, and a spicy-sweet sauce into a satisfying bowl. It is designed to be a quick and nutritious meal for busy families.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 10 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 880
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken
  • 1 pound boneless skinless chicken thighs
  • 4 teaspoons olive oil
  • 2 teaspoons balsamic vinegar
  • 1.25 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 teaspoon salt for chicken
  • 3/4 teaspoon pepper for chicken
Roasted Sweet Potatoes
  • 2 pounds sweet potatoes peeled and cut into 1/4-inch thick half moons
  • 2 tablespoons olive oil
  • 1/2 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 3/4 teaspoon salt for potatoes
  • 1/4 teaspoon pepper for potatoes
Slaw
  • 1/2 cup mayo
  • 1 tablespoon yellow mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey or white sugar
  • 1/2 teaspoon salt for slaw
  • 1/4 teaspoon pepper for slaw
  • 3 cups red cabbage
  • 1 cup shredded carrots
Sauce
  • 1/2 cup mayo
  • 3 tablespoons yellow mustard not Dijon
  • 2 tablespoons honey
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon red pepper flakes adjust to taste
  • 1/4 teaspoon salt for sauce
  • 1/4 teaspoon pepper for sauce
For Serving
  • 1 cup quinoa prepared to package directions
  • 1 serving Crispy fried onions optional

Equipment

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

Method
 

  1. Trim excess fat from chicken thighs and pat them dry. Combine chicken, olive oil, and balsamic vinegar in a bowl. Toss with tongs to coat. Sprinkle seasonings over the 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 the chicken for 5 minutes, then thinly slice.
  2. Preheat your oven to 425°F. Toss sweet potatoes with olive oil, seasonings, salt, and pepper (about 3/4 tsp salt, 1/4 tsp pepper). Spread them on a sheet pan in a single layer. Bake for 27–35 minutes, flipping every 10–15 minutes, until charred and tender.
  3. Whisk mayo, 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 the slaw until you are ready to serve.
  4. 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 the flavors combine.
  5. Divide the cooked quinoa among 4 bowls. Add the sliced chicken, roasted sweet potatoes, and slaw. Top with fried onions, if you are using them, by crushing them with your hands over the bowls. Drizzle with the 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 your oven to 425°F and line a baking sheet with foil. Prepare and season the chicken as described above. Lay the 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 the chicken for 7–10 minutes until nicely blackened and caramelized. Rest for 5–10 minutes before slicing.

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