If you’re craving a vibrant, mouthwatering dish that perfectly balances sweet, spicy, and savory flavors, look no further than the Irresistibly Juicy Hot Honey Chicken Bowl – Sweet Green Copycat Recipe. This bowl brings together tender, spice-rubbed chicken thighs, crispy roasted sweet potatoes, zesty coleslaw, and a drizzle of hot honey mustard dressing, all layered over fluffy quinoa. Every bite bursts with flavor and texture, making it a satisfying meal that feels like a warm hug on a plate. It’s a dish you’ll want to make again and again, whether for a family dinner or to impress guests with minimal fuss.
Ingredients You’ll Need
Getting the flavors just right in the Irresistibly Juicy Hot Honey Chicken Bowl – Sweet Green Copycat Recipe starts with fresh, simple ingredients that each play an important role. The spices pack the chicken with boldness, while the sweet potatoes bring in natural sweetness and crispiness. The coleslaw adds crunch and a refreshing tang, and the hot honey mustard sauce ties everything together with a perfect balance of heat and sweetness.
- Chicken thighs (4 pieces): Juicy and flavorful, the perfect base for absorbing spices and sauce.
- Olive oil (2 tablespoons): Essential for searing the chicken until golden and crisp.
- Chili powder (2 teaspoons): Adds a smoky warmth that awakens the taste buds.
- Italian seasoning (1 teaspoon): Herbal notes that enrich the chicken’s flavor profile.
- Smoked paprika (1 teaspoon): Gives a subtle smoky depth enhancing the overall taste.
- Garlic powder (1 teaspoon) & onion powder (1 teaspoon): Classic aromatics that boost savory complexity.
- Lemon pepper (1 teaspoon): Bright citrusy zing balancing the richness.
- Black pepper (½ teaspoon) & salt (1 teaspoon): The perfect seasoning duo to enhance all flavors.
- Quinoa (1 cup): Nutty and fluffy, serving as a hearty and healthy grain base.
- Chicken broth (2 cups): Used to cook quinoa with extra flavor depth.
- Minced garlic (2 cloves): Adds an aromatic punch to the quinoa.
- Sweet potatoes (2 cups): Roasted to sweet, crispy perfection with a hint of earthy flavor.
- Avocado oil (2 tablespoons + 3 tablespoons for dressing): Mild and stable oil perfect for roasting and dressing.
- Cornstarch (1 tablespoon): Optional, for that extra crispiness on sweet potatoes.
- Salt (1 teaspoon) & pepper (1 teaspoon) for potatoes: To perfectly season the roasted sweet potatoes.
- Shredded red cabbage (2 cups) & shredded carrots (1 cup): Crisp, colorful veggies for fresh coleslaw texture.
- Mayonnaise (½ cup): Creates a creamy coleslaw base.
- Yellow mustard or Dijon mustard (1 tablespoon): Adds tang and subtle heat to the coleslaw.
- Apple cider vinegar (2 tablespoons): Brings acidity to balance richness.
- White sugar or honey (2 tablespoons): Sweetens the coleslaw just right.
- Salt (½ teaspoon) & black pepper (¼ teaspoon) for coleslaw: Season to taste for balanced flavor.
- Honey (¼ cup): The star ingredient in the hot honey mustard dressing.
- Red pepper flakes (1 teaspoon): Heat that perfectly complements the sweetness of the honey.
- Yellow onion (1 medium): Prepared as crispy fried onions to top the bowl with crunch.
- Buttermilk (1 cup): Soaks onions for tender, flavorful frying.
- Flour (1 cup) & salt (to dredge): Creates a crispy coating for the fried onions.
- Oil (2 cups) for frying onions: For deep frying those irresistible crispy onion rings.
How to Make Irresistibly Juicy Hot Honey Chicken Bowl – Sweet Green Copycat Recipe
Step 1: Prepare the Coleslaw
Start by combining shredded red cabbage and carrots with mayonnaise, mustard, apple cider vinegar, your choice of sugar or honey, and seasoning. This coleslaw delivers a fresh, tangy crunch that contrasts beautifully with the warm, hearty components of the dish. After mixing, cover and refrigerate it so the flavors have time to blend and brighten.
Step 2: Cook the Quinoa
While the coleslaw chills, sauté minced garlic in olive or butter until fragrant – this elevates the quinoa with a subtle but essential savory note. Toast the quinoa in this fragrant fat for a couple of minutes, then add chicken broth and let it simmer until perfectly fluffy. The broth infuses the grains with gentle savory undertones that act as a comforting base for the whole bowl.
Step 3: Roast the Sweet Potatoes
Peel and dice sweet potatoes into bite-sized chunks. Toss them in avocado oil, salt, pepper, and optionally cornstarch if you’re chasing extra crunch. Roast them on a baking sheet at 425°F for about half an hour, flipping once midway. This roasting process caramelizes the sweet potatoes’ natural sugars, creating a deliciously crispy outside with a tender center.
Step 4: Marinate and Cook the Chicken
Mix olive oil with chili powder, Italian seasoning, smoked paprika, garlic powder, onion powder, lemon pepper, salt, and black pepper. Massage this spice mix thoroughly into the chicken thighs to make sure every inch is coated with flavor. Heat a skillet until very hot and sear the chicken for 7-8 minutes on each side, achieving a crispy, golden crust while staying irresistibly juicy inside. Let the chicken rest a few minutes before slicing to keep all that juicy goodness locked in.
Step 5: Make the Hot Honey Mustard Dressing
Whisk together honey, mustard, apple cider vinegar, red pepper flakes, avocado oil, and salt until the dressing is smooth and well blended. This sauce is the magic that unites all the elements in the bowl, bringing a fiery sweet kick that you’ll be spooning over everything. Store any leftovers in the fridge — it keeps beautifully and adds life to salads and sandwiches, too.
Step 6: Prepare the Crispy Fried Onions
Thinly slice the yellow onion and soak it in buttermilk for at least 10 minutes to mellow the pungency and help the flour stick. Dredge each slice in flour seasoned with salt, then deep-fry them in hot oil until golden and crisp. These fried onions add a fabulous crunch and a touch of sweetness, rounding out the textures in the bowl.
Step 7: Assemble the Bowl
Start your bowl with a fluffy scoop of the garlic-infused quinoa. Arrange roasted sweet potatoes on one side, adding their warm sweetness and texture. Place the sliced, spice-coated chicken alongside them, and pile a generous amount of the vibrant coleslaw opposite the roasted potatoes. Drizzle the hot honey mustard dressing across the bowl, and finish with a handful of crispy fried onions as the crowning call for crunch and flavor burst.
How to Serve Irresistibly Juicy Hot Honey Chicken Bowl – Sweet Green Copycat Recipe
Garnishes
For an extra layer of freshness, sprinkle chopped scallions or fresh cilantro on top. A few thin slices of avocado can add creaminess, and a wedge of lime on the side invites a zesty squeeze for brightness. Each garnish elevates the visual appeal and lifts the layers of flavor even higher.
Side Dishes
This bowl stands remarkably well on its own, but pairing it with something light like a crisp green salad or warm pita bread offers a lovely balance. Alternatively, serve alongside grilled vegetables or roasted Brussels sprouts for a heartier meal that still keeps the focus on that incredible bowl.
Creative Ways to Present
For a casual gathering, serve the components buffet-style, letting guests build their own Irresistibly Juicy Hot Honey Chicken Bowl – Sweet Green Copycat Recipe. For a more elegant presentation, use shallow bowls and artfully arrange each element in neat sections, topping with dressing and fried onions last to maintain their crunchiness. And if you’re meal-prepping, layer the ingredients in mason jars or divided containers for easy grab-and-go meals.
Make Ahead and Storage
Storing Leftovers
The components of this dish store beautifully if kept separate. Refrigerate chicken, roasted sweet potatoes, coleslaw, and dressing in airtight containers. Quinoa can be stored in the fridge for up to four days. For the best texture, add fried onions right before serving rather than storing them mixed in.
Freezing
While the chicken and roasted sweet potatoes freeze well, coleslaw and fried onions do not maintain their texture when frozen. Store cooked chicken and sweet potatoes in freezer-safe containers for up to three months. When you’re ready, thaw in the refrigerator overnight and reheat gently to avoid drying out the chicken.
Reheating
Reheat the chicken and sweet potatoes in a skillet over medium heat or in the oven to keep them juicy and crispy. Avoid microwaving as it can make the chicken rubbery and the potatoes soggy. The quinoa heats well in the microwave or on the stove with a splash of water to prevent drying out. Add the coleslaw and fried onions fresh after reheating for the best experience.
FAQs
Can I use chicken breast instead of thighs?
Absolutely, but keep in mind chicken breasts cook faster and can dry out easily. Cook them just until no longer pink inside, and consider marinating longer to retain moistness. Thighs are naturally juicier, which is why they shine in this recipe.
Is there a vegetarian version of this bowl?
Yes! Swap out chicken for crispy tofu or roasted chickpeas seasoned with the same spice blend. Keep the other components the same to maintain the wonderful balance of sweet, spicy, and crunchy textures.
Can I make the hot honey mustard dressing ahead of time?
Definitely. The dressing actually benefits from resting as it allows the flavors to meld fully. Make it up to two weeks in advance and store it covered in the refrigerator.
What can I substitute for quinoa?
Feel free to use brown rice, farro, or even cauliflower rice if you want a low-carb option. Each will bring its own unique texture but will blend nicely with the other ingredients.
How spicy is the bowl, and can I adjust it?
The dish has a mild to moderate heat level thanks to chili powder and red pepper flakes in the dressing. You can adjust by reducing or increasing the red pepper flakes or omitting them entirely for a kid-friendly version without losing flavor.
Final Thoughts
What’s not to love about the Irresistibly Juicy Hot Honey Chicken Bowl – Sweet Green Copycat Recipe? It’s a celebration of flavors and textures, thoughtfully balanced and deeply satisfying. Whether you’re craving something healthy, comforting, or simply delicious, this bowl ticks all the boxes and then some. Give it a try and watch it become a fast favorite in your kitchen too!
Print
Irresistibly Juicy Hot Honey Chicken Bowl – Sweet Green Copycat Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This Irresistibly Juicy Hot Honey Chicken Bowl is a flavorful Sweet Green copycat featuring tender, spice-rubbed chicken thighs, roasted crispy sweet potatoes, fluffy garlic-toasted quinoa, and a tangy coleslaw with a sweet and spicy honey mustard dressing, topped with crispy fried onions for the perfect crunch. It’s a satisfying, well-balanced meal bursting with bold flavors and textures.
Ingredients
Chicken and Spice Rub
- 4 pieces chicken thighs
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon lemon pepper
- 1/2 teaspoon black pepper
- 1 teaspoon salt
Quinoa
- 1 cup quinoa
- 2 cups chicken broth
- 2 cloves minced garlic
Roasted Sweet Potatoes
- 2 cups sweet potatoes, peeled and diced
- 2 tablespoons avocado oil
- 1 tablespoon cornstarch (optional for crispiness)
- 1 teaspoon salt
- 1 teaspoon pepper
Coleslaw
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1/2 cup mayonnaise
- 1 tablespoon yellow mustard or Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons white sugar or honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Hot Honey Mustard Dressing
- 1/4 cup honey
- 1 tablespoon yellow or Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon red pepper flakes
- 3 tablespoons avocado oil
- 1/2 teaspoon salt
Crispy Fried Onions
- 1 medium yellow onion
- 1 cup buttermilk
- 1 cup flour
- 2 cups oil (for frying)
- Salt (for seasoning flour and final seasoning)
Instructions
- Make the coleslaw: In a large bowl, combine shredded red cabbage and carrots with mayonnaise, mustard, apple cider vinegar, sugar or honey, salt, and pepper. Mix thoroughly until well combined. Cover and refrigerate for at least 30 minutes to let the flavors meld.
- Cook the quinoa: In a skillet or saucepan, sauté minced garlic in butter or olive oil over medium heat until fragrant, about 1 minute. Add quinoa and toast briefly in the garlic-infused oil. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until the liquid is absorbed. Fluff quinoa with a fork and set aside.
- Roast the sweet potatoes: Preheat oven to 425°F (220°C). Toss peeled and diced sweet potatoes with avocado oil, salt, pepper, and optional cornstarch for extra crispiness. Spread in a single layer on a baking sheet without crowding. Roast for 25-35 minutes, flipping halfway through, until the outside is crispy and the inside tender.
- Prepare the chicken: In a bowl, mix olive oil with chili powder, Italian seasoning, smoked paprika, garlic powder, onion powder, lemon pepper, salt, and black pepper. Rub this spice mixture thoroughly into the chicken thighs. Heat a skillet over high heat until very hot. Cook chicken thighs for 7-8 minutes per side, until golden brown and cooked through. Remove and let them rest before slicing.
- Make the hot honey mustard dressing: Blend together honey, mustard, apple cider vinegar, red pepper flakes, avocado oil, and salt until smooth and emulsified. Store leftovers in the refrigerator for up to two weeks.
- Prepare the crispy fried onions: Thinly slice the yellow onion and soak slices in buttermilk for at least 10 minutes. Dredge soaked onions in a seasoned flour mixture (flour plus salt). Deep fry in hot oil until golden brown and crispy. Drain on paper towels to remove excess oil.
- Assemble the bowl: Start with a scoop of garlic quinoa as the base. Arrange roasted sweet potatoes on one side and sliced chicken thighs next to them. Add a generous portion of coleslaw on the opposite side. Drizzle the hot honey mustard dressing over the top. Finish with crispy fried onions for extra flavor and crunch.
Notes
- For extra crispy sweet potatoes, toss with cornstarch before roasting.
- Adjust the amount of red pepper flakes in the dressing to your preferred spice level.
- The fried onions can be made ahead and stored in an airtight container for a day.
- Use chicken thighs with skin-on for more flavor, or boneless for easier slicing.
- Quinoa can be substituted with brown rice or couscous if desired.
