Hot Honey Chicken Bowl – Sweet Green Copycat
Indulge in the delicious flavors of this Hot Honey Chicken Bowl, a Sweet Green Copycat recipe that is easy to make and perfect for any occasion. This dish combines the sweetness of honey with a hint of spice, creating a mouthwatering meal that will satisfy your taste buds.
Why You’ll Love This Recipe:
- The combination of sweet honey and spicy mustard creates a unique and flavorful dish.
- Quick and easy to prepare, making it perfect for a weeknight meal or meal prep.
- Versatile ingredients allow for customization and substitutions based on personal preference.
Ingredient Notes:
- CHICKEN: Boneless, skinless chicken thighs seasoned with a blend of spices for a flavorful kick.
- SWEET POTATOES: Roasted with avocado oil and seasonings for a crispy and delicious side.
- QUINOA: Cooked in chicken broth with butter and garlic for added flavor.
- COLESLAW: A refreshing mix of red cabbage, carrots, and a tangy dressing.
- HOT HONEY MUSTARD DRESSING: A zesty dressing made with honey, mustard, and vinegar.
- ONIONS: Thinly sliced and fried to a crispy perfection for added crunch.
Step-by-Step Instructions based on CHICKEN:
- Marinate the chicken thighs with olive oil and a blend of spices.
- Cook the chicken in a skillet until golden brown and cooked through.
- Let the chicken rest before slicing and serving.
Continue with the same format for the rest of the ingredients.
Helpful Tips:
- For extra crispy sweet potatoes, toss them in cornstarch before roasting.
- Substitute the chicken thighs with chicken breast for a leaner option.
- Store leftovers in airtight containers in the refrigerator for up to 3 days.
Expert Tips for the Best Results:
- Marinate the chicken overnight for maximum flavor infusion.
- Double the hot honey mustard dressing for extra drizzling on the bowl.
Serving Suggestions:
Pair this Hot Honey Chicken Bowl with a side of mixed greens or avocado slices for a balanced meal. Serve with a refreshing iced tea or lemonade for a complete dining experience.
Storage and Reheating Tips:
To reheat, place the chicken bowl in the oven at 350°F for 10-15 minutes or until heated through. Store any leftover dressing separately in the refrigerator and shake well before using again.
Frequently Asked Questions:
- Can I use bone-in chicken thighs instead?
- Yes, bone-in chicken thighs can be used, but adjust the cooking time accordingly.
- Can I make this dish vegetarian?
- Substitute the chicken with tofu or chickpeas for a vegetarian alternative.
- How can I make the dish spicier?
- Increase the amount of red pepper flakes in the hot honey mustard dressing for a spicier kick.
- Can I meal prep this dish for the week?
- Yes, this dish is perfect for meal prep as the components can be stored separately and assembled when ready to eat.
Conclusion:
Experience the delicious flavors of this Hot Honey Chicken Bowl that is sure to become a new favorite in your meal rotation. Don’t hesitate to try this Sweet Green Copycat recipe and share your feedback with us!
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Hot Honey Chicken Bowl – Sweet Green Copycat
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 4 servings 1x
- Category: Main-course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Hot Honey Chicken Bowl is a delicious and flavorful meal inspired by Sweet Green. Tender chicken thighs seasoned with a blend of spices, paired with crispy sweet potatoes, fluffy quinoa, crunchy coleslaw, and topped with a tangy hot honey mustard dressing.
Ingredients
Units
Scale
CHICKEN
- 1 pound chicken thighs, boneless & skinless
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon lemon pepper
- 1/4 teaspoon black pepper
SWEET POTATOES
- 1 pound sweet potatoes
- 2 tablespoons avocado oil
- sprinkle of salt, to taste
- sprinkle of black pepper, to taste
- 1 to 2 tablespoons cornstarch
QUINOA
- 1 tablespoon unsalted butter
- 1/2 tablespoon minced garlic
- 1 cup quinoa
- 2 cups chicken broth
- 1/2 teaspoon salt
COLESLAW
- 3 cups red cabbage
- 1 cup shredded carrots
- 1/2 cup mayonnaise
- 1 tablespoon yellow mustard
- 1/2 teaspoon salt, to taste
- 2 tablespoons apple cider vinegar
- 1/4 teaspoon black pepper
- 1 tablespoon white sugar or honey
HOT HONEY MUSTARD DRESSING
- 1/4 cup honey
- 1/3 cup avocado oil or olive oil
- 1/4 cup yellow or Dijon mustard
- 3 tablespoons apple cider vinegar
- 1 teaspoon red pepper flakes
- 1/2 teaspoon salt
ONIONS
- 1/2 large yellow onion, thinly sliced
- 1/2 cup buttermilk
- 1/2 cup all-purpose flour
- sprinkle of salt, to taste
- vegetable oil, for frying
Instructions
- Prepare the chicken: In a bowl, mix the olive oil, chili powder, salt, Italian seasoning, smoked paprika, garlic powder, onion powder, lemon pepper, black pepper. Rub the mixture onto the chicken thighs and let it marinate.
- Prepare the sweet potatoes: Toss sweet potatoes with avocado oil, salt, pepper, and cornstarch. Roast until crispy.
- Cook the quinoa: Melt butter in a pot, sauté garlic, add quinoa, chicken broth, and salt. Cook until fluffy.
- Make the coleslaw: Mix red cabbage, carrots, mayonnaise, mustard, salt, apple cider vinegar, black pepper, and sugar or honey.
- Prepare the hot honey mustard dressing: Whisk together honey, oil, mustard, apple cider vinegar, red pepper flakes, and salt.
- Fry the onions: Coat onion slices in buttermilk, flour, and salt. Fry until crispy.
- Assemble the bowl: Arrange chicken, sweet potatoes, quinoa, coleslaw, and fried onions in a bowl. Drizzle with hot honey mustard dressing.
Notes
- You can bake or air fry the chicken for a healthier option.
- Adjust the spice levels in the dressing according to your preference.
- Feel free to add your favorite toppings like avocado or nuts.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 15 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 80 mg
