These Sheet Pan Hot Honey Chicken Bowls are inspired by some of my favorite restaurant bowls but made even better. Loaded with fluffy quinoa, tender roasted sweet potatoes, spicy marinated chicken, and a tangy, crispy kale slaw, they’re flavorful, filling, and perfect for meal prep!

Hot Honey Chicken + Sweet Potatoes + Kale Slaw = Deliciousness in Every Bite

If you know me, you know I don’t do boring meals. And I definitely don’t do bland, dry chicken. Luckily, this hot honey chicken recipe takes care of both, providing a bold meal with juicy, flavorful chicken.

It’s truly worthy of a restaurant but comes together in way less time than it takes to order out. Not to mention, all the ingredients can be prepped ahead of time. Then, all you have to do is assemble the bowls for quick options throughout the week. It makes for healthy lunches and dinners that the whole family will look forward to eating!

— Ashlea

A Quick Overview of the Key Ingredients

Hot Honey Mustard Dressing: I combine olive oil, whole grain Dijon mustard, hot honey, apple cider vinegar, garlic powder, onion powder, and crushed red pepper to create a sweet, spicy, tangy dressing.
Kale Slaw: I start with a simple combination of shredded kale, carrots, and red cabbage. Then, I whisk Greek yogurt, mayonnaise, Dijon mustard, apple cider vinegar, maple syrup, celery seed, salt, and pepper for a creamy dressing.
Chicken: boneless skinless chicken thighs are tossed with olive oil, hot honey, balsamic vinegar, salt, garlic powder, onion powder, smoked paprika, dried oregano, mustard powder, and (optional) cayenne pepper. Not a fan of chicken thighs? Use boneless skinless chicken breast instead and adjust the cooking time as needed.
Roasted Sweet Potatoes: we’re using garnet sweet potatoes seasoned paprika, chili powder, and olive oil for a savory, spiced taste.
Quinoa: this forms the base of the bowl. If you prefer you can swap the quinoa for easy garlic rice, farro, or cauliflower rice in its place.

chicken thighs and sweet potatoes on sheet pan

Ashlea’s Meal Prep Tips and Tricks

This hot honey chicken bowl recipe is perfect for meal prep! Here are my tips to keep everything fresh:

Prepare the dressing – Whisk the dressing ingredients in a small bowl or airtight container, and store the mixture in the fridge for up to 5 days. Just make sure to shake or whisk it before using.
Assemble the salad – Combine all the kale salad ingredients, and store them in an airtight container in the fridge for 2 to 3 days.
Make the chicken in advance – Marinate it overnight. Or, cook it completely, and store it in an airtight container in the fridge for 3 to 5 days.
Roast the potatoes – Cook the potatoes as usual, and store them in an airtight container in the fridge for 3 to 5 days.
Prepare the rice – Cook the rice, and store it in a separate container for up to 5 days.

Sheet Pan Hot Honey Chicken Bowls

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Author: Ashlea Carver

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Description

Ingredients

Units Scale

Hot Honey Mustard Dressing

1/4 cup olive oil
3 tablespoons whole grain dijon mustard
3 tablespoons hot honey
1 tablespoon apple cider vinegar
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon crushed red pepper

Kale Slaw

1/4 cup greek yogurt
2 tablespoons mayonnaise
1 teaspoon dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons maple syrup
1 teaspoon celery seed
salt and pepper to taste
4 cups shredded kale
1 cup shredded carrot
1 cup shredded red cabbage

Chicken

1.5 pounds boneless, skinless chicken thighs
1 tablespoon olive oil oil
2 tablespoons hot honey
1 tablespoon balsamic vinegar
1 1/2 teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon mustard powder
1/8 teaspoon cayenne pepper (optional)

Sweet Potatoes

1 large garnet sweet potato, diced (around 1 pound)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 tablespoon olive oil

For Serving

cooked quinoa
thinly sliced green onion or chives

Instructions

Make the Hot Honey Mustard Dressing: Add all of the dressing ingredients to a mixing bowl or blender. Whisk or blend until the dressing is smooth and emulsified. Set aside until it’s time to serve.
Make the Kale Slaw: Add the greek yogurt, mayonnaise, mustard, apple cider vinegar, maple syrup, celery seed, salt, and pepper to a mixing bowl. Whisk together until well combined. Next, add the kale, carrot, and red cabbage. Toss until everything is well combined. Set aside in the fridge until it’s time to serve.
Prep the Chicken: Add the chicken thighs, oil, honey, balsamic vinegar, salt, and spices to a large mixing bowl. Toss until the chicken is evenly coated.
Prep the Sweet Potatoes: Add the diced sweet potatoes, salt, spices, and olive to a mixing bowl. Toss until the sweet potatoes are evenly coated in the spices and oil.
Make the Chicken and Sweet Potatoes: Preheat the oven to 425 degrees and line a sheet pan with parchment paper. Place the chicken thighs on one side of the lined sheet pan and place the sweet potatoes on the opposite side in an even layer. Bake the chicken and sweet potatoes for 25-30 minutes or until the sweet potatoes are tender, tossing the potatoes as needed to ensure they don’t burn.
Once the sweet potatoes are tender, remove them from the sheet pan and set aside. Next, spread the chicken thighs out on the sheet pan. Turn the oven to broil and then place the chicken thighs back in the oven to broil for 2-3 minutes for a bit more color.
Assemble the Bowls: Start with a base of cooked quinoa, and add the chicken, sweet potatoes, and kale slaw. Finish with a drizzle of hot honey mustard dressing, and green onion or chives.