This Hot Honey Chicken Plate is a homemade version of the popular Sweetgreen dish. Featuring blackened chicken, roasted sweet potatoes, quinoa, a crunchy carrot and cabbage slaw, and topped with crispy shallots, this plate brings all the flavors you love at a fraction of the cost. The dish is served with a sweet, spicy, and tangy hot honey dressing, making it perfect for meal prep, a satisfying weeknight dinner, or a hearty lunch.

Full Recipe:

Ingredients

• For the Chicken:

  • 3 lbs boneless, skinless chicken breasts (or thighs)

  • 2 tbsp olive oil

  • 1 tbsp balsamic vinegar

  • 2 tsp kosher salt

  • 2 tsp chili powder

  • 1 tsp black pepper

  • ½ tsp cumin

  • ½ tsp coriander

  • ¼ tsp red pepper flakes

• For the Sweet Potatoes:

  • 1 lb sweet potatoes, cut into 1″ rounds and quartered

  • 1 tbsp olive oil

  • ½ tsp salt

  • ½ tsp onion powder

  • ½ tsp garlic powder

  • ½ tsp chili powder

  • ½ tsp nutritional yeast

• For the Hot Honey Dressing:

  • ¼ cup olive oil

  • ¼ cup Dijon mustard

  • 2 tbsp honey

  • 2 tbsp apple cider vinegar

  • ½ tsp kosher salt

  • 1 tsp red pepper flakes

• For the Slaw:

  • 4 cups red cabbage, thinly sliced

  • 1 ½ cups shredded carrots

  • ¼ cup mayo

  • 1 tbsp Dijon mustard

  • 1 tbsp honey

  • 2 tbsp apple cider vinegar

  • 1 tsp kosher salt

  • 1 tsp dried parsley

  • ¼ tsp black pepper

  • Juice of ½ lime

• For the Quinoa:

  • 1 ½ cups quinoa

  • 3 cups vegetable or chicken broth

• For the Topping:

  • Crispy shallots (optional)

Directions

1. Marinate the Chicken: In a bowl, whisk together olive oil, balsamic vinegar, and spices. Toss the chicken in the marinade and refrigerate for at least 30 minutes (up to 2 hours).

2. Roast the Sweet Potatoes: Toss the sweet potato rounds with olive oil and spices, then roast them on a sheet pan at 400°F for 25-30 minutes, tossing halfway.

3. Make the Quinoa: Cook quinoa according to package instructions, using broth for extra flavor.

4. Prepare the Slaw: Combine all slaw ingredients in a bowl and mix well.

5. Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken for 6-8 minutes per side until it reaches an internal temperature of 165°F. Let rest for 5 minutes before slicing.

6. Make the Hot Honey Dressing: In a bowl, whisk together all dressing ingredients until well combined.

7. Assemble the Bowl: Layer quinoa at the bottom of each bowl. Top with chicken, roasted sweet potatoes, slaw, and drizzle with hot honey dressing. Garnish with crispy shallots, if desired.

Nutrients

• Calories: 741 kcal

• Carbohydrates: 64.5g

• Protein: 45.4g

• Fat: 33.3g

  • Saturated Fat: 6g

• Sodium: 1638mg

• Fiber: 8.3g

• Sugar: 17g

This flavorful and satisfying Hot Honey Chicken Plate is a perfect meal for meal prep, offering a balance of protein, healthy fats, and fiber, all while packing a punch of flavor from the spicy, tangy dressing.

Why Hot Honey Chicken Plate is a Perfect Option

This Hot Honey Chicken Plate offers a well-rounded meal, with tender, flavorful chicken, a hearty grain, and roasted vegetables, all drizzled with a sweet and spicy dressing. The combination of spicy chicken, sweet potatoes, and a tangy slaw makes for a vibrant and satisfying meal. The hot honey dressing adds the right amount of heat and sweetness to pull all the components together, making it an irresistible dish.

This recipe is high in protein, thanks to the chicken and quinoa, and rich in fiber, with the sweet potatoes and slaw. It’s a nutrient-dense dish that works for meal prep because you can prepare the components ahead of time and assemble them when ready to eat. Whether you want to enjoy it as a main meal or take it to work for lunch, the Hot Honey Chicken Plate is a great choice for a healthy, flavorful meal that doesn’t skimp on taste.

How to Make Hot Honey Chicken Plate

Making this Hot Honey Chicken Plate is easier than it looks. With a few simple steps, you’ll have a dish that’s full of flavor and color, perfect for any occasion.

Marinate the Chicken

Start by preparing the chicken marinade. In a bowl, whisk together olive oil, balsamic vinegar, and the spices: kosher salt, chili powder, black pepper, cumin, coriander, and red pepper flakes. Toss the boneless, skinless chicken breasts or thighs in the marinade, ensuring they are well-coated. Refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor infusion.

Roast the Sweet Potatoes

While the chicken marinates, preheat your oven to 400°F. Cut the sweet potatoes into 1-inch rounds and then quarter them. Toss the sweet potato rounds with olive oil and seasonings: salt, onion powder, garlic powder, chili powder, and nutritional yeast. Roast the sweet potatoes on a sheet pan for about 25-30 minutes, flipping them halfway through, until they’re golden and tender.

Make the Quinoa

Next, cook the quinoa according to package instructions. For extra flavor, use vegetable or chicken broth in place of water to cook the quinoa. Once done, fluff the quinoa and set it aside.

Prepare the Slaw

In a bowl, combine the red cabbage and shredded carrots. In a separate bowl, mix the mayo, Dijon mustard, honey, apple cider vinegar, kosher salt, dried parsley, black pepper, and the juice of half a lime. Toss the cabbage and carrots with the dressing and mix well. This crunchy slaw will add a nice contrast to the other rich, flavorful components of the plate.

Cook the Chicken

Heat 1 tablespoon of vegetable oil in a grill pan or skillet over medium-high heat. Cook the marinated chicken in batches, about 6-8 minutes per side, until fully cooked and the internal temperature reaches 165°F. Once cooked, remove the chicken from the pan and let it rest for about 5 minutes before slicing it into ½-inch thick strips.

Make the Hot Honey Dressing

In a bowl, whisk together olive oil, Dijon mustard, honey, apple cider vinegar, kosher salt, and red pepper flakes. This dressing adds the perfect balance of heat, sweetness, and tang to the dish, making it irresistible. Adjust the amount of red pepper flakes based on your spice tolerance.

Assemble the Bowl

To assemble, start with a layer of quinoa in each bowl. Top with the sliced chicken, roasted sweet potatoes, and a generous helping of the carrot-cabbage slaw. Drizzle with the hot honey dressing and garnish with crispy shallots for added crunch, if desired. Serve the plate immediately for a satisfying meal.

Nutritional Information for Hot Honey Chicken Plate

Each serving of this Hot Honey Chicken Plate contains approximately 741 calories. It’s packed with protein (45.4g) from the chicken and quinoa, making it a filling and muscle-sustaining meal. The plate is also rich in healthy fats (33.3g), which come from the olive oil and honey dressing, contributing to a satisfying, creamy texture.

The dish contains carbohydrates (64.5g), mainly from the quinoa and sweet potatoes, and fiber (8.3g), which adds to its filling nature. The sodium content is 1638 mg, which is relatively high due to the seasoning and dressing, so consider adjusting the amount of salt if you’re watching your sodium intake.

Serving Suggestions for Hot Honey Chicken Plate

This Hot Honey Chicken Plate is filling and complete on its own, but you can pair it with a refreshing side salad or a light soup if you’d like. A cucumber or avocado salad with a tangy vinaigrette would be a great complement to the flavors of the chicken, quinoa, and slaw.

For a more indulgent side, serve the plate with crispy roasted Brussels sprouts or sweet potato fries to complement the sweetness of the hot honey dressing and add more texture to the dish.

Customization and Variations

This recipe is easily customizable to suit your dietary preferences. If you’re looking for a gluten-free option, simply ensure that all your ingredients, including the mustard and broth for the quinoa, are gluten-free. For a vegan version, replace the chicken with tofu or tempeh, and use plant-based yogurt or mayo in the slaw dressing. You can also use maple syrup instead of honey for a vegan-friendly hot honey dressing.

Feel free to adjust the spice level of the dish by modifying the amount of red pepper flakes or cayenne pepper in the chicken marinade and dressing. For those who prefer a milder version, you can leave out the jalapeños or reduce the chili powder in the sweet potatoes.

Conclusion

The Hot Honey Chicken Plate is a delightful, well-rounded meal that delivers a perfect blend of sweet, spicy, and tangy flavors. With a combination of juicy chicken, roasted sweet potatoes, creamy quinoa, and crunchy slaw, this dish offers a satisfying balance of textures and nutrients. The homemade hot honey dressing ties everything together with its sweet and spicy kick, while the crispy shallots provide the perfect finishing touch. Whether for meal prep, a hearty dinner, or a lunch to impress, this plate is sure to become a favorite in your kitchen!