Sweetgreen Hot Honey Chicken Bowl (Copycat)

A warm bowl of Sweetgreen Hot Honey Chicken is the perfect antidote to cold days, filling your kitchen with fragrant spices and a hint of sweetness. This recipe is a delightful copycat version that can be made in about an hour, combining marinated chicken, roasted sweet potatoes, and a vibrant cabbage slaw. The layers of flavor and texture come together beautifully, making this dish a winner in any weeknight meal rotation.

This recipe is perfect for health-conscious eaters looking for a satisfying, nutritious meal. Whether you’re meal prepping for the week or hosting a casual dinner, this bowl is versatile and can be made ahead of time. It stores well and maintains its delicious flavor, making it a go-to choice for lunches or easy dinners.

Why You’ll Love This Recipe

• The hot honey mustard sauce adds a delicious tangy kick.
• Roasting sweet potatoes creates a crispy outer layer and creamy inside.
• Quinoa provides a hearty base, rich in protein.
• The slaw adds a fresh crunch that balances out the dish.

What You’ll Need

Gather all your ingredients for this amazing dish:

For the Chicken

• 3 tbsp dijon mustard
• 3 tbsp whole grain mustard
• 3 tbsp hot honey, or 3 tbsp regular honey + 1 tsp crushed red pepper flakes
• 2 cloves garlic, grated
• 1 tsp smoked paprika
• ½ tsp salt
• 1½ lbs boneless skinless chicken thighs

For the Quinoa

• 1 cup quinoa, rinsed
• 2 cups water or bone broth
• ½ tsp turmeric
• ½ tsp salt (reduce to ¼ tsp if using broth)

For the Sweet Potatoes

• 1½ lbs sweet potatoes, about 2 medium, peeled and cut into 3/4-inch cubes
• ½ tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cumin
• ½ tsp salt

For the Slaw

• 2 cups shredded cabbage, mix of green and red
• 2 tbsp lime juice
• ½ tsp salt

For the Crispy Shallots (optional)

• 3 shallots, thinly sliced into rings
• ¼ cup olive oil or neutral oil
• pinch of salt

Use regular honey if hot honey is unavailable.

Substitutions & Swaps

• Chicken thighs can be swapped for chicken breasts.
• Quinoa may be replaced with brown rice.
• Honey can be replaced with maple syrup.
• Cabbage can be substituted with shredded lettuce.

How to Make It

Here’s how to put together this delicious bowl:

Cook the Sweet Potatoes

Toss 1½ lbs sweet potatoes (cubed) with ½ tbsp olive oil, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp cumin, and ½ tsp salt. Oven: Preheat to 425 degrees F. Spread in a single layer on a lined baking sheet and roast for 25 to 30 minutes, flipping once halfway through, until golden and crispy on the edges. Air fryer: Preheat to 400 degrees F. Cook for 15 to 18 minutes, shaking the basket halfway through, until golden and crispy.

Make the Hot Honey Mustard Sauce

Whisk together 3 tbsp dijon mustard, 3 tbsp whole grain mustard, 3 tbsp hot honey (or regular honey + crushed red pepper flakes), 2 cloves garlic (grated), 1 tsp smoked paprika, and ½ tsp salt.

Marinate the Chicken

Set half the sauce aside in a small bowl. That’s your drizzle sauce. Toss 1½ lbs boneless skinless chicken thighs in the remaining sauce until fully coated.

Start the Quinoa

Add 1 cup quinoa (rinsed), 2 cups water or bone broth, ½ tsp turmeric, and ½ tsp salt to a saucepan. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes. Remove from heat, keep covered for 5 minutes, then fluff with a fork.

Cook the Chicken

Oven: Place the coated chicken thighs on a lined baking sheet. Bake at 425 degrees F for 20 to 25 minutes, flipping once halfway through, until the internal temperature reaches 165 degrees F and the outside is caramelized. Air fryer: Preheat to 400 degrees F. Place chicken thighs in the basket in a single layer and cook for 18 to 20 minutes, flipping once halfway through, until the internal temperature reaches 165 degrees F and the outside is caramelized. Let rest for 5 minutes, then dice (if desired).

Make the Slaw

Toss 2 cups shredded cabbage with 2 tbsp lime juice and ½ tsp salt. Set aside.

Make the Crispy Shallots (Optional)

Add 3 shallots (thinly sliced) and ¼ cup olive oil or neutral oil to a cold skillet. Turn heat to medium-low and let them fry slowly, stirring occasionally, for 8 to 10 minutes until golden. They go from golden to burnt fast, so watch them closely toward the end. Transfer to a paper towel with a slotted spoon and sprinkle with salt. They crisp up more as they cool. You can also skip this step or use store-bought crispy shallots or onions.

Assemble the Bowls

Scoop golden quinoa into bowls and top with hot honey chicken, roasted sweet potatoes, and cabbage slaw. Drizzle with the reserved hot honey mustard sauce and top with crispy shallots or store-bought crispy fried onions.

How to Store It

Fridge: up to 4 days in airtight containers
Freezer: yes, container must be freezer-safe
Reheat: microwave for 1-2 minutes until hot

Tips for Best Results

• Ensure sweet potatoes are cut evenly for uniform cooking.
• Fluff quinoa after cooking to prevent clumping.
• Let chicken rest before dicing to retain juices.
• Use fresh lime juice for the best flavor in the slaw.

Serving Suggestions

• Serve as a hearty lunch option.
• Pair with a light soup for dinner.
• Ideal for meal prep for busy weeks.