Sweet Green Inspired- Hot Honey Chicken Bowl

(With My Lazy-Girl Shortcuts!)

If you love the flavor-packed bowls from Sweetgreen but want a homemade version that’s just as satisfying (and maybe even better!), this Hot Honey Chicken Bowl is calling your name. I used Moribyan’s viral recipe as inspiration and made a few real-life tweaks to simplify the process and make it weeknight-approved.

This bowl is bursting with color, flavor, protein, fiber, and just the right amount of kick from the hot honey mustard. I tripled the recipe so we’d have plenty for leftovers (trust me, you’ll want them), and I’m already planning when to make it again.

🍗 Hot Honey Chicken Bowl Ingredients

For the Chicken:

• 1 pound boneless, skinless chicken thighs

• 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

Yes, it’s a lot of spices, but they really make the recipe. Don’t let the list intimidate you! This blend brings the chicken to life with warm, bold flavor.

For the Roasted Sweet Potatoes:

• 1 lb. sweet potatoes, diced (skin on because who has time to peel?)

• 2 tablespoons olive oil

• Salt and pepper, to taste

• 1–2 tablespoons cornstarch

Time-saving tip: You can dice your sweet potatoes up to 3 days in advance and store them in a container of cold water in the fridge. When you're ready to cook, just drain and dry them really well before tossing with oil and cornstarch. Boom! Roasting ready. (If you’ve been storing them in a Ziploc bag without water, that’s okay for short-term, but they’ll stay fresher longer in water.)

For the Rice (My Swap for Quinoa):

• 1 cup basmati rice

• 2 cups water

• Pinch of salt (optional)

The original recipe uses quinoa, which is a great option if your stomach tolerates it… it's high in protein and fiber, and super nutrient-dense. I personally swapped it for plain basmati rice because quinoa doesn’t agree with me. You could also go grain-free and just layer the chicken and slaw over a bed of roasted sweet potatoes!

Slaw Shortcut:

• 1 bag coleslaw mix (with purple cabbage + carrots)

• 1/2 cup mayo

• 1 tablespoon yellow mustard

• 2 tablespoons apple cider vinegar

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 tablespoon honey

No chopping needed! Just toss your bagged slaw mix with the dressing ingredients and chill while everything else cooks.

Hot Honey Mustard Dressing:

• 1/4 cup honey

• 1/3 cup avocado oil (or olive oil)

• 1/4 cup Dijon or yellow mustard

• 3 tablespoons apple cider vinegar

• 1 teaspoon red pepper flakes

• 1/2 teaspoon salt

🥣 How to Make It

1. Blend the Hot Honey Mustard Dressing

Add all ingredients to a blender and blend until smooth. Set aside for later… you’ll want to pour this on everything.

2. Toss the Slaw

In a bowl, combine your coleslaw mix with the mayo, mustard, vinegar, salt, pepper, and honey. Stir until well coated, then let it chill in the fridge while the rest comes together.

3. Roast the Sweet Potatoes

Preheat oven to 425°F. Toss diced (unpeeled!) sweet potatoes with avocado oil, salt, pepper, and cornstarch. Roast for 30–40 minutes, flipping halfway through until golden and slightly crispy.

4. Make the Rice

Rinse the rice well, then add to a pot with water and a pinch of salt. Bring to a boil, then cover and simmer on low for 15 minutes. Fluff with a fork. (remember, you can try quinoa!)

5. Roast the Chicken

Instead of stovetop cooking, I roasted the seasoned chicken thighs at 425°F for 20 minutes. Less mess, still delicious. The edges won’t get quite as crispy, but the flavor is still there and the cleanup is dreamy.

🥗 Assemble Your Bowl

In a big bowl, layer:

• A scoop of fluffy basmati rice (or quinoa if that’s your jam)

• Roasted sweet potatoes

• Juicy sliced roasted chicken

• Crunchy, tangy slaw

Drizzle generously with the hot honey mustard dressing, and you’re done. Want to go grain-free? Just skip the rice and layer it all over a big scoop of sweet potatoes.

✨ Why I Love It

I tripled this recipe (because once you try it, you'll want more), and it reheated beautifully. It’s perfect for meal prep or hosting, especially if you want to impress without spending hours in the kitchen.

The real MVPs? The spice blend (don’t skip it), the hot honey drizzle, and the fact that the slaw takes about 60 seconds thanks to the pre-shredded bag.

Let me know if you try this one. I have a feeling it’ll be on repeat in your house, too.