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–+ servings
A vibrant Hot Honey Chicken Bowl Recipe featuring sliced chicken, rice, sweet potato wedges, pickled red cabbage, and a creamy sauce.

Hot Honey Chicken Bowl Recipe

This recipe offers a quick and flavorful meal that balances protein, spice, and sweetness. It's perfect for busy home cooks looking for dinner inspiration.
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Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Dinner
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 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 pepper approximate
Slaw
  • 0.5 cup mayo
  • 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 pepper approximate
Sauce
  • 0.5 cup mayo
  • 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 pepper approximate
For Serving
  • 1 cup quinoa prepared to package directions
  • Crispy fried onions optional

Equipment

  • Air fryer
  • Baking sheet
  • Tongs
  • Bowls
  • Small bowl

Method
 

  1. Prepare the chicken. Trim excess fat and pat dry. Combine chicken with olive oil and balsamic vinegar in a bowl. Toss to coat. Sprinkle with chili powder, cumin, garlic powder, paprika, salt, and pepper. Toss again. 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, chili powder, paprika, cumin, garlic powder, salt, and 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 mayo, mustard, apple cider vinegar, and honey in a large bowl. Season with salt and pepper. Add red cabbage and carrots; toss to coat. Chill until ready to serve.
  4. Prepare the sauce. Combine mayo, mustard, honey, red wine vinegar, and red pepper flakes in a small bowl. Adjust salt and pepper to taste. Whisk until smooth, then refrigerate.
  5. Assemble the bowls. Divide cooked quinoa among 4 bowls. Add chicken, sweet potatoes, and slaw. Top with crispy fried onions, if using. 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.

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