Craving that iconic Sweetgreen hot honey chicken bowl but want to recreate it at home? This copycat hot honey chicken plate brings together perfectly spiced grilled chicken, roasted sweet potatoes, tangy cabbage slaw, and fluffy quinoa all drizzled with an addictive hot honey dressing.
Whether you’re meal prepping for the week or looking for a satisfying dinner, this hot honey chicken bowl delivers restaurant-quality flavors with wholesome ingredients you can feel good about.
It’s fresh, balanced, and packed with bold flavors that’ll have you ditching takeout for good.
What Does This Hot Honey Chicken Taste Like?
This hot honey chicken plate Sweetgreen copycat offers a symphony of flavors and textures. The chicken is smoky and slightly charred with warm spices like cumin and coriander, while the hot honey dressing adds a perfect sweet-heat balance that coats every bite.
Roasted sweet potatoes bring natural sweetness and caramelized edges, complementing the tangy, creamy cabbage-carrot slaw with its bright vinegar kick. The quinoa acts as a nutty, fluffy base that soaks up all those delicious juices.
Each forkful delivers crispy, creamy, spicy, and sweet elements that make this bowl incredibly crave-worthy and nutritionally balanced.
Sweet Green Chicken Recipe Ingredients
Marinated Chicken:
- 2 pounds chicken breast or thighs
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons kosher salt
- 2 teaspoons chili powder
- 1 teaspoon black pepper
- ½ heaping teaspoon cumin
- ½ teaspoon coriander
- ¼ teaspoon red pepper flakes
Sweet Potatoes:
- 1 pound sweet potatoes
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon nutritional yeast
Hot Honey Dressing:
- ¼ cup olive oil
- ¼ cup Dijon mustard
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- ½ teaspoon kosher salt
- 1 teaspoon red pepper flakes
For the Cabbage-Carrot Slaw:
- 4 cups cabbage, thinly sliced
- 1½ cups shredded carrot
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 2 tablespoons apple cider vinegar
- 1 teaspoon kosher salt
- 1 teaspoon dried parsley
- ¼ teaspoon black pepper
- Juice of ½ lime
For the Quinoa Base:
- 1½ cups quinoa, rinsed
- 3 cups vegetable or chicken broth/stock
Kitchen Utensils You’ll Need
- Large mixing bowls (3-4)
- Whisk and Tongs
- Sharp knife and cutting board
- Grater or box grater
- Sheet pan
- Grill or grill pan
- Medium saucepan with lid
- Measuring cups and spoons
- Plastic wrap
- Meat thermometer
Preparation and Cooking Time
Prep Time: 20 minutes
Marinating Time: 30 minutes to 2 hours
Cook Time: 35 minutes
Total Time: 1 hour 25 minutes (with minimum marinating)
Servings: 4-6 hearty bowls
Step-by-Step Sweet Green Chicken Recipe Instructions
Step 1: Marinate the Chicken
In a large mixing bowl, combine 2 tablespoons olive oil and 1 tablespoon balsamic vinegar. Add kosher salt, chili powder, black pepper, cumin, coriander, and red pepper flakes. Whisk everything together until well combined. Add your chicken pieces and use tongs to coat them evenly with the marinade. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes, or up to 2-3 hours for maximum flavor penetration.
Step 2: Roast the Sweet Potatoes
Preheat your oven to 400°F. Wash and scrub the sweet potatoes thoroughly, then cut them into 1-inch thick rounds. Quarter each round into bite-sized pieces. In a mixing bowl, toss the sweet potato pieces with olive oil, salt, onion powder, garlic powder, chili powder, and nutritional yeast until every piece is evenly coated. Spread them in a single layer on a sheet pan and roast for 25-30 minutes, flipping them halfway through for even caramelization and crispy edges.
Step 3: Prepare the Quinoa
While your sweet potatoes are roasting, rinse 1½ cups of quinoa thoroughly under cold water to remove any bitter coating. Add the rinsed quinoa to a medium saucepan with 3 cups of vegetable or chicken broth. Bring to a boil over high heat, then reduce to low, cover with a lid, and simmer for 15-18 minutes until all liquid is absorbed and quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
Step 4: Make the Cabbage-Carrot Slaw
Thinly slice 4 cups of cabbage using a sharp knife or mandoline. If using whole carrots, grate them on a box grater, or use pre-shredded carrots to save time. In a large mixing bowl, combine the cabbage and carrots. Add mayonnaise, Dijon mustard, honey, apple cider vinegar, kosher salt, dried parsley, black pepper, and fresh lime juice. Toss everything together until the vegetables are evenly coated with the creamy dressing. Set aside to let the flavors meld.
Step 5: Grill the Chicken
Remove your marinated chicken from the refrigerator. Heat a grill or grill pan over medium-high heat and lightly oil the grates or pan surface with a high-heat oil. Place the chicken pieces on the grill and cook without moving them for 6-8 minutes until you get beautiful char marks and blackened edges. Flip the chicken and cook for another 6-8 minutes on the other side. Use a meat thermometer to ensure the internal temperature reaches 165°F for food safety. Remove from heat and let the chicken rest for 5 minutes before cutting it into 1-inch cubes.
Step 6: Prepare the Hot Honey Dressing
In a small mixing bowl, combine ¼ cup olive oil, ¼ cup Dijon mustard, 2 tablespoons honey, 2 tablespoons apple cider vinegar, ½ teaspoon kosher salt, and 1 teaspoon red pepper flakes. Whisk vigorously for about 30 seconds until the dressing is fully emulsified and smooth. Taste and adjust seasoning if needed add more honey for sweetness or red pepper flakes for extra heat.
Step 7: Assemble Your Hot Honey Chicken Bowl
Start with a generous cup of fluffy quinoa as your base in each bowl or plate. Add several pieces of grilled chicken and roasted sweet potato chunks. Pile on about ½ cup of the tangy cabbage-carrot slaw. Drizzle generously with the hot honey dressing don’t be shy, this is where the magic happens! Top with crispy shallots, fresh herbs, or toasted pepitas for extra crunch and visual appeal.
7 Customization and Pairing Ideas for Your Hot Honey Chicken Plate
1. Protein Swaps for Different Preferences
Transform this hot honey chicken bowl into a vegetarian delight by substituting crispy tofu, tempeh, or chickpeas for the chicken. For seafood lovers, grilled shrimp or salmon work beautifully with the hot honey dressing. You can even use leftover rotisserie chicken to make this a 20-minute meal when you’re short on time.
2. Grain Base Variations
While quinoa provides excellent protein and a fluffy texture, feel free to experiment with other grains. Brown rice offers a chewier texture, farro adds a nutty complexity, or cauliflower rice keeps it low-carb. Wild rice blend brings an earthy flavor that pairs wonderfully with the sweet potatoes, while couscous cooks in just 5 minutes for ultra-quick assembly.
3. Veggie Add-Ins and Substitutions
Boost the nutrition and color of your Sweetgreen hot honey chicken copycat by adding roasted Brussels sprouts, blistered cherry tomatoes, or sautéed kale. Swap sweet potatoes for butternut squash cubes or regular potatoes. Fresh arugula, spinach, or mixed greens can replace or supplement the cabbage slaw for extra freshness and peppery notes.
4. Heat Level Adjustments
Customize the spice level to match your preference. For a milder version, reduce or omit the red pepper flakes in both the chicken marinade and hot honey dressing. If you love serious heat, add cayenne pepper to the marinade, use hot honey instead of regular honey, or top with sliced jalapeños and a drizzle of sriracha.
5. Toppings That Elevate the Bowl
Take your hot honey chicken plate to the next level with strategic toppings. Crispy shallots add crunch and sweetness, toasted almonds or pepitas bring nuttiness, crumbled feta or goat cheese adds tangy creaminess, and fresh cilantro or basil provide herbaceous brightness. Pickled red onions cut through the richness beautifully.
6. Side Dish Pairings
While this bowl is complete on its own, it pairs wonderfully with garlic naan, pita chips, or cornbread for scooping. A simple cucumber and tomato salad with lemon dressing adds refreshing contrast. For entertaining, serve alongside hummus, baba ganoush, or a Mediterranean mezze platter to create a spread that impresses.
7. Meal Prep and Make-Ahead Strategy
This recipe is perfect for weekly meal prep. Store each component separately in airtight containers the chicken stays fresh for 4 days, sweet potatoes for 5 days, quinoa for up to a week, and the slaw for 3-4 days. Keep the hot honey dressing separate and drizzle just before eating to maintain the best textures and prevent sogginess.
7 Expert Tips for the Perfect Hot Honey Chicken Bowl
1. Don’t Skip the Marinating Time
While 30 minutes is the minimum, allowing your chicken to marinate for 2-3 hours transforms the flavor dramatically. The balsamic vinegar acts as a tenderizer while the spices penetrate deep into the meat. For ultimate convenience and flavor, marinate overnight in the refrigerator. The acid in the marinade breaks down proteins, ensuring juicy, flavorful chicken that rivals any restaurant version.
2. Achieve Restaurant-Quality Char on Your Chicken
The key to recreating that signature Sweetgreen hot honey chicken char is high heat and patience. Make sure your grill or grill pan is screaming hot before adding the chicken. Don’t move the pieces around let them sit undisturbed for 6-8 minutes to develop those beautiful blackened marks. This caramelization isn’t just for looks; it creates complex, smoky flavors through the Maillard reaction that make this dish special.
3. Cut Sweet Potatoes Uniformly for Even Cooking
Inconsistently sized sweet potato pieces lead to some being mushy while others remain undercooked. Aim for uniform 1-inch pieces so everything roasts evenly. Spread them in a single layer with space between each piece overcrowding creates steam instead of crispy, caramelized edges. That crispy exterior with a tender interior is what makes these sweet potatoes irresistible.
4. Rinse Your Quinoa Thoroughly
Never skip rinsing quinoa before cooking. The natural coating called saponin makes quinoa taste bitter and soapy if not washed away. Rinse under cold water in a fine-mesh strainer for at least 30 seconds, rubbing the grains together. Using broth instead of water for cooking adds another layer of flavor that makes your quinoa base more than just a filler it becomes an integral part of the bowl’s taste profile.
5. Massage Your Slaw for Better Texture
After combining your cabbage-carrot slaw ingredients, use clean hands to massage the mixture for 1-2 minutes. This technique breaks down the cabbage’s tough fibers, making it more tender and easier to digest while helping it absorb the dressing better. The slaw will reduce in volume and become silky rather than crunchy and raw-tasting, creating a more cohesive hot honey chicken plate experience.
Storage and Reheating Guidance
Store components separately in airtight containers in the refrigerator: chicken for up to 4 days, sweet potatoes and quinoa for 5 days, slaw for 3 days, and dressing for 1 week. Reheat chicken and sweet potatoes in a 350°F oven for 10 minutes or microwave for 90 seconds, keeping quinoa and slaw cold for the best texture contrast.
Sweet Green Chicken Recipe
Ingredients
- 2 pounds chicken breast or thighs
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons kosher salt
- 2 teaspoons chili powder
- 1 teaspoon black pepper
- ½ heaping teaspoon cumin
- ½ teaspoon coriander
- ¼ teaspoon red pepper flakes
- 1 pound sweet potatoes
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon nutritional yeas
- ¼ cup olive oil
- ¼ cup Dijon mustard
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- ½ teaspoon kosher salt
- 1 teaspoon red pepper flakes
- 4 cups cabbage thinly sliced
- 1½ cups shredded carrot
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 2 tablespoons apple cider vinegar
- 1 teaspoon kosher salt
- 1 teaspoon dried parsley
- ¼ teaspoon black pepper
- 1½ cups quinoa rinsed
- 3 cups vegetable or chicken broth/stock
Instructions
- In a large mixing bowl, combine 2 tablespoons olive oil and 1 tablespoon balsamic vinegar. Add kosher salt, chili powder, black pepper, cumin, coriander, and red pepper flakes. Whisk everything together until well combined. Add your chicken pieces and use tongs to coat them evenly with the marinade. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes, or up to 2-3 hours for maximum flavor penetration.
- Preheat your oven to 400°F. Wash and scrub the sweet potatoes thoroughly, then cut them into 1-inch thick rounds. Quarter each round into bite-sized pieces. In a mixing bowl, toss the sweet potato pieces with olive oil, salt, onion powder, garlic powder, chili powder, and nutritional yeast until every piece is evenly coated. Spread them in a single layer on a sheet pan and roast for 25-30 minutes, flipping them halfway through for even caramelization and crispy edges.
- While your sweet potatoes are roasting, rinse 1½ cups of quinoa thoroughly under cold water to remove any bitter coating. Add the rinsed quinoa to a medium saucepan with 3 cups of vegetable or chicken broth. Bring to a boil over high heat, then reduce to low, cover with a lid, and simmer for 15-18 minutes until all liquid is absorbed and quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- Thinly slice 4 cups of cabbage using a sharp knife or mandoline. If using whole carrots, grate them on a box grater, or use pre-shredded carrots to save time. In a large mixing bowl, combine the cabbage and carrots. Add mayonnaise, Dijon mustard, honey, apple cider vinegar, kosher salt, dried parsley, black pepper, and fresh lime juice. Toss everything together until the vegetables are evenly coated with the creamy dressing. Set aside to let the flavors meld.
- Remove your marinated chicken from the refrigerator. Heat a grill or grill pan over medium-high heat and lightly oil the grates or pan surface with a high-heat oil. Place the chicken pieces on the grill and cook without moving them for 6-8 minutes until you get beautiful char marks and blackened edges. Flip the chicken and cook for another 6-8 minutes on the other side. Use a meat thermometer to ensure the internal temperature reaches 165°F for food safety. Remove from heat and let the chicken rest for 5 minutes before cutting it into 1-inch cubes.
- In a small mixing bowl, combine ¼ cup olive oil, ¼ cup Dijon mustard, 2 tablespoons honey, 2 tablespoons apple cider vinegar, ½ teaspoon kosher salt, and 1 teaspoon red pepper flakes. Whisk vigorously for about 30 seconds until the dressing is fully emulsified and smooth. Taste and adjust seasoning if needed—add more honey for sweetness or red pepper flakes for extra heat.
- Start with a generous cup of fluffy quinoa as your base in each bowl or plate. Add several pieces of grilled chicken and roasted sweet potato chunks. Pile on about ½ cup of the tangy cabbage-carrot slaw. Drizzle generously with the hot honey dressing—don’t be shy, this is where the magic happens! Top with crispy shallots, fresh herbs, or toasted pepitas for extra crunch and visual appeal.
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Notes
Common Queries and FAQs
Can I make this hot honey chicken plate ahead of time?
Absolutely! This recipe is ideal for meal prep. Prepare all components on Sunday and store them separately in the refrigerator. The chicken, sweet potatoes, and quinoa actually develop better flavors after a day. Keep the slaw and dressing separate until you’re ready to eat to prevent soggy vegetables. Simply assemble your bowl when hunger strikes, reheating the chicken and sweet potatoes while keeping the quinoa base at room temperature or slightly warmed. This approach gives you restaurant-quality Sweetgreen hot honey chicken bowls all week long without the daily cooking commitment.
What’s the best way to get that charred flavor without a grill?
A cast-iron grill pan is your best friend for achieving authentic char marks indoors. Heat it over high heat until it’s smoking slightly, then cook your marinated chicken without moving it. Alternatively, use your oven’s broiler function place chicken on a sheet pan 4-5 inches from the broiler element and cook for 6-8 minutes per side, watching carefully to prevent burning. Even a regular heavy-bottomed skillet works if you get it screaming hot and resist the urge to flip too early. The key is high, consistent heat and minimal movement.
Can I use chicken thighs instead of chicken breast?
Yes, and many prefer thighs for this hot honey chicken bowl! Chicken thighs are more forgiving, staying juicy even if slightly overcooked, and they have richer flavor due to higher fat content. They work beautifully with the bold spices in the marinade. The cooking time remains similar, though boneless, skinless thighs may cook 1-2 minutes faster. Use a meat thermometer to ensure they reach 165°F. Thighs also hold up better for meal prep, maintaining moisture throughout the week better than breast meat.
Is there a dairy-free option for the slaw dressing?
Most mayonnaise is already dairy-free, but if you’re using a specialty mayo with dairy or want a lighter option, substitute with vegan mayo, which works identically. For a completely different but delicious approach, replace the mayo-based dressing with extra apple cider vinegar and olive oil for a tangy vinaigrette-style slaw. You could also use tahini thinned with lemon juice for a creamy, nutty alternative that’s both dairy-free and adds Middle Eastern flair to your bowl.
How spicy is the hot honey dressing?
The heat level is moderate and approachable for most palates think warm tingle rather than mouth-burning fire. The honey balances the red pepper flakes beautifully, creating sweet heat rather than pure spice. If you’re sensitive to heat, start with ½ teaspoon of red pepper flakes and add more to taste. The Dijon mustard also provides subtle warmth without capsaicin heat. You can always serve extra red pepper flakes on the side so each person can customize their spice level when assembling their hot honey chicken plate.
What can I substitute for quinoa in this recipe?
Any grain base works wonderfully! Brown rice provides a hearty, chewy texture and is often more budget-friendly. White rice cooks faster if you’re short on time. Farro offers a nutty flavor and satisfying chew. Couscous is ready in just 5 minutes. For low-carb options, cauliflower rice keeps it light, or try a bed of mixed greens for a salad-style approach. Even pasta like orzo works surprisingly well. The beauty of this Sweetgreen hot honey chicken copycat is its versatility choose what fits your dietary needs and preferences.
How do I prevent my sweet potatoes from getting mushy?
The secret is high heat and proper spacing. Roast at 400°F (not lower) and spread sweet potato pieces in a single layer with space between them overcrowding creates steam that makes them soggy. Don’t stir too frequently; let them develop caramelized, crispy edges by leaving them undisturbed for the first 15 minutes. Pat them dry after cutting and before tossing with oil to remove excess moisture. Slightly undercooking them also helps since they’ll continue cooking a bit after removal from the oven.
Can I use store-bought dressing instead of making the hot honey version?
While homemade hot honey dressing is quick and tastes fresher, you can absolutely use store-bought alternatives in a pinch. Look for hot honey vinaigrette, spicy honey mustard dressing, or even buffalo ranch with a drizzle of honey. However, the homemade version takes just 2 minutes to whisk together and tastes significantly better without preservatives or artificial ingredients. Making a double batch and storing it in a mason jar gives you that signature hot honey chicken bowl flavor for multiple meals throughout the week.
How long does the hot honey dressing last?
Stored in an airtight container or mason jar in the refrigerator, the hot honey dressing keeps beautifully for up to one week. The vinegar and mustard act as natural preservatives. Shake or whisk it well before each use since separation is natural and doesn’t indicate spoilage. The flavors actually meld and improve after 24 hours. If you notice any off smells or mold (rare due to the acidic ingredients), discard it. Making a big batch on Sunday gives you instant flavor all week for this hot honey chicken plate and other salads or grain bowls.
This sweet green chicken recipe brings the beloved hot honey chicken plate Sweetgreen experience right to your kitchen with fresh ingredients and bold flavors.
The combination of smoky grilled chicken, caramelized sweet potatoes, tangy slaw, and that addictive hot honey dressing creates a bowl that’s both satisfying and nutritious. Whether you’re meal prepping for busy weekdays or impressing dinner guests, this recipe delivers restaurant-quality results.
Give it a try and discover why this hot honey chicken bowl has become such a beloved favorite you might never need takeout again!
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