Sizzling Hot Honey Chicken Bowl Recipe: Sweet Meets Spicy

Spice meets sweetness in this mouthwatering hot honey chicken bowl that’s about to revolutionize your dinner routine.

Tender chicken pieces glazed with a tantalizing hot honey sauce create an irresistible flavor explosion.

Every bite delivers a perfect balance of heat and sweetness that will make your taste buds dance.

The golden-brown chicken nestled on a bed of fluffy rice brings comfort and excitement to your plate.

Vibrant vegetables add a fresh crunch that complements the rich, spicy-sweet protein.

This simple yet impressive dish comes together quickly, making it ideal for busy weeknights or leisurely weekend meals.

Trust you’ll fall in love with this addictive combination of bold flavors that transforms an ordinary chicken bowl into an extraordinary culinary experience.

What’s Special About the Hot Honey Chicken Bowl

• Bold, zesty flavors dance together in this hot honey chicken bowl, creating a taste explosion that'll wake up your taste buds.
• Swap ingredients or adjust spice levels to match your personal preferences, making this recipe perfectly adaptable for any food lover.
• Loaded with protein from chicken, complex carbs from quinoa, and vitamins from sweet potatoes and coleslaw, this bowl delivers serious nutrition in every delicious bite.
• Impress your family or guests with a restaurant-style meal that looks and tastes gourmet but comes together surprisingly quickly in your own kitchen.

Ingredients List for Hot Honey Chicken Bowl Magic

Main Ingredients:

• Chicken Thighs: Tender and flavorful meat that serves as the primary protein source for the bowl.

• Quinoa: A nutritious and protein-rich grain that provides a hearty base for the bowl.

• Sweet Potatoes: Roasted cubes that add a sweet and crispy element to the dish.
• Red Cabbage, Carrots: Provide crunch and freshness for the coleslaw.
• Yellow Onion: Used for creating crispy fried onion topping.

Dressing and Seasoning Components:

• Honey, Mustard, Apple Cider Vinegar: Create a tangy and sweet dressing base.
• Avocado Oil or Olive Oil: Helps blend and emulsify the dressing.
• Red Pepper Flakes: Adds a spicy kick to the hot honey mustard.

• Mayonnaise, Mustard, Apple Cider Vinegar: Provide creamy and tangy flavor.
• Sugar or Honey: Balances the acidity of the dressing.

• Chili Powder, Italian Seasoning, Smoked Paprika, Garlic Powder, Onion Powder, Lemon Pepper: Create a complex and flavorful spice blend.

• Cornstarch: Helps create a crispy exterior for sweet potatoes.
• Butter, Chicken Broth: Used for cooking quinoa.
• Buttermilk, Flour: Use.

Tools to Create the Perfect Hot Honey Chicken Bowl

• Blender: Essential for creating smooth, well-combined hot honey mustard sauce.
• Large mixing bowls: Needed for preparing coleslaw and mixing ingredients.
• Baking sheet: Perfect for roasting sweet potatoes evenly.
• Pot with lid: Ideal for cooking quinoa and keeping it warm.
• Skillet: Required for cooking chicken and frying onions.
• Cutting board: Useful for chopping and preparing ingredients.
• Chef's knife: Necessary for slicing chicken, onions, and dicing sweet potatoes.
• Measuring cups and spoons: Help accurately measure ingredients.
• Paper towel-lined plate: Great for draining fried onions.
• Fork: Used for fluffing quinoa after cooking.

Hot Honey Chicken Bowl Cooking Directions

Step 1: Whip Up Hot Honey Mustard

Grab your blender and toss in honey, avocado oil, mustard, apple cider vinegar, red pepper flakes, and salt.

Blend everything until smooth and creamy.

Set the sauce aside for later.

Step 2: Create Zesty Coleslaw

Shred red cabbage and carrots into a large mixing bowl.

• Mayonnaise
• Mustard
• Salt
• Apple cider vinegar
• Black pepper
• Sugar

Pour the dressing over the veggies and mix thoroughly.

Chill in the refrigerator for at least 15 minutes to let flavors mingle.

Step 3: Roast Sweet Potato Cubes

Fire up the oven to 425F.

Peel and dice sweet potatoes into bite-sized chunks.

• Avocado oil
• Salt
• Black pepper
• Cornstarch

Spread on a baking sheet and roast for 30-40 minutes, flipping halfway.

You want them tender with a crispy exterior.

Step 4: Cook Fluffy Quinoa

Melt butter in a pot over medium heat.

Sauté minced garlic until fragrant.

Add quinoa and stir to coat.

Pour in chicken broth and season with salt.

Bring to a boil, then simmer covered for 15-20 minutes.

Let it rest for 10 minutes after cooking, then fluff with a fork.

Step 5: Sizzle Seasoned Chicken

• Olive oil
• Chili powder
• Salt
• Italian seasoning
• Smoked paprika
• Garlic powder
• Onion powder
• Lemon pepper
• Black pepper

Cook in a skillet over medium heat for 6-8 minutes per side until golden and fully cooked.

Rest for 5 minutes, then slice into bite-sized pieces.

Step 6: Make Crispy Fried Onions

Slice yellow onions thinly.

Soak in buttermilk.

Mix flour with salt.

Dredge onion slices in flour mixture.

Fry in hot oil for 6-8 minutes until golden and crispy.

Drain on paper towels.

Step 7: Build Your Dream Bowl

Layer quinoa as the base.

Arrange roasted sweet potatoes, sliced chicken, and coleslaw.

Drizzle hot honey mustard over chicken and potatoes.

Crown with crispy fried onions.

Dive in and enjoy!

Secrets for Spicy Hot Honey Chicken Bowl Success

• Adjust red pepper flakes in the hot honey mustard to control heat intensity, making the dish milder or spicier based on personal preference.
• Prepare coleslaw, hot honey mustard, and roast sweet potatoes in advance to streamline final assembly and reduce cooking time.
• Replace flour with gluten-free flour or cornstarch when coating onions to make the recipe celiac-friendly.
• Substitute chicken thighs with tofu, tempeh, or plant-based chicken for a vegetarian version without compromising flavor profile.
• Use leftover ingredients to create salads, wraps, or quick lunch bowls for efficient meal planning and reduced food waste.

Hot Honey Chicken Bowl Variations to Try Next

• Vegan Power Bowl: Replace chicken with crispy tofu or tempeh. Swap quinoa for brown rice or cauliflower rice. Use plant-based mayo for coleslaw and omit butter when cooking grains.
• Low-Carb Keto Edition: Substitute quinoa with cauliflower rice. Replace sweet potatoes with roasted radishes. Use sugar-free honey alternative for hot honey mustard dressing.
• Mediterranean Chicken Bowl: Swap seasonings with za'atar and sumac. Replace coleslaw with tabbouleh salad. Use Greek yogurt instead of mayonnaise in the dressing.
• Gluten-Free Friendly Version: Use gluten-free flour for onion coating. Select certified gluten-free quinoa. Verify all condiments are gluten-free certified. Skip cornstarch or replace with arrowroot powder.

Fresh Ways to Serve Hot Honey Chicken Bowls

• Picnic Perfect Presentation: Pack this bowl in a sealed container for an epic outdoor lunch that stays fresh and delicious during summer adventures.
• Meal Prep Magic: Prepare all components separately and store in refrigerated containers for up to 4 days, allowing quick assembly of bowls throughout the week without losing flavor intensity.
• Customization Station: Swap quinoa with brown rice, replace chicken with tofu for vegetarian option, or add extra protein like black beans to create personal flavor variations that suit individual tastes.
• Spice Level Control: Adjust hot honey mustard's heat by reducing or increasing red pepper flakes, enabling diners to personalize their spice experience from mild to wildly hot.

Storing Hot Honey Chicken Bowls for Meals Ahead

• Store leftovers in airtight containers and keep in the refrigerator for up to 3-4 days. Separate wet and dry ingredients to prevent sogginess.
• Freeze individual components like chicken, quinoa, and sweet potatoes in sealed freezer bags for up to 2 months. Avoid freezing coleslaw and fried onions.
• Warm quinoa and chicken separately on medium power for 1-2 minutes. Add a splash of chicken broth to prevent dryness. Stir halfway through heating.
• Reheat sweet potatoes and chicken in a preheated 350F oven for 10-15 minutes. Sprinkle a little water on the chicken to maintain moisture and crisp up sweet potatoes on a baking sheet.

FAQs

• What makes the hot honey mustard unique?

The hot honey mustard combines honey, oil, mustard, apple cider vinegar, and red pepper flakes, creating a spicy-sweet dressing that adds a tangy kick to the chicken and sweet potatoes.

• Can I use a different protein instead of chicken?

Absolutely! You can substitute chicken thighs with chicken breasts, tofu, or even salmon to create your own version of this versatile bowl.

• Is this recipe gluten-free?

To make it gluten-free, replace the regular flour with gluten-free flour when coating the onions, and ensure your other ingredients like chicken broth are certified gluten-free.

Hot Honey Chicken Bowl Recipe

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4.7 from 40 reviews

• Total Time: 1 hour 15 minutes
• Yield: 4 1x

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Description

Spicy-sweet hot honey chicken bowl combines zesty flavors from Korean and American cuisine. Crispy chicken, tangy pickled vegetables, and rich honey glaze create a balanced, satisfying meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Protein:

• 1 pound (454 grams) 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

Vegetables and Grains:

• 1 pound (454 grams) sweet potatoes
• 2 tablespoons avocado oil
• 1 to 2 tablespoons cornstarch
• 3 cups red cabbage
• 1 cup shredded carrots
• 1 cup quinoa
• 2 cups chicken broth
• 1/2 tablespoon minced garlic
• 1 tablespoon unsalted butter

Dressings and Toppings:

• 1/2 large yellow onion, thinly sliced
• 1/2 cup buttermilk
• 1/2 cup all-purpose flour
• 1/4 cup honey
• 1/3 cup avocado oil or olive oil
• 1/4 cup yellow or Dijon mustard
• 1/2 cup mayonnaise
• 3 tablespoons apple cider vinegar
• 2 tablespoons apple cider vinegar
• 1 tablespoon yellow mustard
• 1 tablespoon white sugar or honey
• 1 tablesp

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Instructions

1. Craft the hot honey mustard by blending honey, avocado oil, mustard, apple cider vinegar, red pepper flakes, and salt until smooth. Reserve for later use.
2. Prepare coleslaw by mixing shredded red cabbage and carrots. Whisk together mayonnaise, mustard, salt, apple cider vinegar, black pepper, and sugar to create a dressing. Coat vegetables thoroughly and refrigerate for 15 minutes.
3. Preheat oven to 425F. Cube sweet potatoes and toss with avocado oil, salt, black pepper, and cornstarch. Distribute on baking sheet and roast for 30-40 minutes, rotating midway to ensure even browning and crispy exterior.
4. Melt butter in pot over medium heat. Sauté minced garlic until fragrant. Add quinoa and stir to coat. Pour in chicken broth, season with salt, and bring to boil. Reduce heat, cover, and simmer for 15-20 minutes. Let rest covered for additional 10 minutes, then fluff with fork.
5. Season chicken thighs with olive oil, chili powder, salt, Italian seasoning, smoked paprika, garlic powder, onion powder, lemon pepper, and black pepper. Cook in skillet over medium heat for 6-8 minutes per side until golden and fully cooked. Rest for 5 minutes, then slice into bite-sized pieces.
6. Slice yellow onion and soak in buttermilk. Combine flour with salt for dredging. Coat onion slices in flour mixture. Fry in heated oil at medium temperature for 6-8 minutes until crispy and golden. Drain on paper towels.
7. Construct bowl by layering quinoa as base. Arrange roasted sweet potatoes and sliced chicken. Add coleslaw portion. Drizzle hot honey mustard over chicken and potatoes. Garnish with crispy fried onions and serve immediately.

Notes

• Customize heat levels by adjusting red pepper flakes in hot honey mustard for personalized spice intensity.
• Swap quinoa with cauliflower rice for low-carb version or use brown rice for added fiber and nutrition.
• Marinate chicken overnight in hot honey mustard for deeper flavor penetration and more tender meat.
• Use gluten-free flour for fried onions to make recipe completely gluten-free and accommodate dietary restrictions.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Dinner, Lunch, Snacks
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 700
• Sugar: 15 g
• Sodium: 900 mg
• Fat: 40 g
• Saturated Fat: 7 g
• Unsaturated Fat: 30 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 8 g
• Protein: 35 g
• Cholesterol: 120 mg