These Easy Hot Honey Chicken Bowls combine sweet and spicy flavors for a tasty meal. You’ll love the juicy chicken drizzled with hot honey, served over rice or grains.
Honestly, this dish is a crowd-pleaser! I like to throw in some veggies for a colorful boost. Plus, it’s simple enough for even the busiest days—20 minutes and dinner’s ready!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are juicy and flavorful, but you can use chicken breasts or tenders if that’s what you have. Just adjust cooking times as they may cook faster.
Sweet Potatoes: These add natural sweetness. If you’re short on sweet potatoes, regular potatoes, carrots, or even butternut squash would work well as substitutes.
Quinoa: I love quinoa for its texture and nutrition, but you can easily swap it for brown rice, farro, or even cauliflower rice for a low-carb option!
Hot Sauce: The hot sauce adds kick to the honey. If you prefer less spice, use a milder hot sauce or reduce the amount. For heat without sauce, some finely chopped jalapeños work, too!
Greek Yogurt: This gives creaminess to your dish. If dairy is a no-go, try a dairy-free yogurt or a tahini dressing for a nutty flavor.
How Do I Roast Chicken and Sweet Potatoes Perfectly?
Roasting is all about proper timing and heat. Follow these steps for great results:
- Set your oven to 425°F (220°C) – this high heat will help caramelize the sweet potatoes and make chicken skin crispy.
- Ensure chicken and sweet potatoes are evenly spaced on separate trays, which allows for even cooking.
- Use a meat thermometer to check chicken; it should reach 165°F (74°C). Let it rest before slicing to keep it juicy.
- For sweet potatoes, check for tenderness after 20-25 minutes. Flip them once halfway through to get both sides golden!
These small tips can make a huge difference, so don’t rush through! Enjoy your cooking!
Easy Hot Honey Chicken Bowls
Ingredients You’ll Need:
For the Chicken and Sweet Potatoes:
- 4 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 2 medium sweet potatoes, peeled and cut into fries or cubes
For the Hot Honey Sauce:
- 2 tbsp honey
- 1 tsp hot sauce (adjust to preference)
For the Bowls:
- 1 cup quinoa
- 2 cups water or broth (for cooking quinoa)
- 2 cups arugula
- 1 cup shredded red cabbage
- 1/4 cup crumbled feta cheese
- Fresh cilantro or parsley, chopped for garnish
For the Herb Yogurt Dressing:
- 1/4 cup plain Greek yogurt
- 1 tablespoon lime or lemon juice
- 1 tablespoon chopped fresh herbs (cilantro, parsley, or dill)
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 30-35 minutes to cook. Total time will be around 50 minutes and you’ll have a delicious meal ready in no time!
Step-by-Step Instructions:
1. Cook the Quinoa:
First, rinse the quinoa under cold water. In a pot, combine the quinoa with water or broth. Bring it to a boil, then cover and reduce the heat to a simmer. Cook for about 15 minutes or until all the liquid is absorbed. Fluff it with a fork when it’s done and set it aside.
2. Prepare the Hot Honey Sauce:
In a small bowl, mix together honey and hot sauce until well combined. Set this aside; it will be drizzled over the chicken later.
3. Season the Chicken and Sweet Potatoes:
Preheat your oven to 425°F (220°C). On a baking sheet, toss the sweet potato pieces with 1 tablespoon of olive oil, a pinch of salt, pepper, and half of the smoked paprika and cumin. On another tray, place the chicken thighs and rub them with the remaining olive oil, spices, salt, and pepper.
4. Roast Chicken and Sweet Potatoes:
Put both trays in the oven and let them roast. The sweet potatoes will take about 20-25 minutes until they are tender and caramelized. The chicken will take about 25-30 minutes or until it reaches an internal temperature of 165°F (74°C) and the skin is nice and crispy.
5. Drizzle Chicken with Hot Honey:
Once the chicken is done, brush a generous amount of the hot honey mixture over each thigh. This will add that sweet and spicy kick!
6. Make the Herb Yogurt Dressing:
In a small bowl, combine the Greek yogurt, lime or lemon juice, chopped herbs, salt, and pepper. Mix well and if it seems too thick, add a little water to get a drizzling consistency.
7. Assemble the Bowls:
Now it’s time to put everything together! Divide the cooked quinoa into bowls. Add a handful of arugula, a good amount of shredded red cabbage, and a portion of roasted sweet potatoes along with a chicken thigh for each bowl.
8. Garnish and Serve:
Drizzle your herb yogurt dressing over each bowl, and sprinkle crumbled feta and chopped cilantro or parsley on top. Serve warm and enjoy your delicious and colorful meal!
This Easy Hot Honey Chicken Bowl combines sweetness and excitement with freshness, perfect for any night of the week!
FAQ for Easy Hot Honey Chicken Bowls
Can I Use Different Cuts of Chicken?
Absolutely! While this recipe uses bone-in, skin-on chicken thighs for juiciness and flavor, you can use boneless chicken breasts or even chicken tenders. Just be mindful that cooking times will vary; ensure they reach an internal temperature of 165°F (74°C).
Can I Make This Recipe Spicy Without Hot Sauce?
Yes! If you want to skip the hot sauce, try using spicy seasonings like cayenne pepper or adding some diced jalapeños to the sweet potatoes or the herb yogurt dressing for a flavorful kick without the sauce.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the microwave or on the stove over low heat until heated through. For best results, add a splash of water to help steam the grains and chicken!
Can I Prepare This Dish Ahead of Time?
Yes! You can prepare the quinoa, sweet potatoes, and chicken the day before and store them separately in the fridge. When ready to eat, just reheat everything and assemble your bowls with fresh toppings for a quick meal!
