Description

This Copycat Sweetgreen Hot Honey Chicken Plate brings restaurant-quality flavor right to your kitchen! Featuring blackened chicken, crispy roasted sweet potatoes, fluffy quinoa, tangy cabbage slaw, and a spicy-sweet hot honey dressing, it’s perfect for meal prep or a protein-packed dinner. #HotHoneyChicken #SweetgreenCopycat #HealthyRecipesEasy #HighProteinRecipesDinner #MealPrepBowls #QuinoaBowl #HomemadeRecipes

Ingredients

Units Scale

For the Blackened Chicken:

2 pounds chicken thighs, cut into bite-sized pieces
2 tablespoons olive oil
3 tablespoons balsamic vinegar
2 teaspoons chili powder
1 teaspoon ground black pepper
2 teaspoons cumin
1 teaspoon coriander
2 teaspoons kosher salt

For the Quinoa:

1 1/2 cups quinoa, rinsed
3 cups broth or water

For the Sweet Potatoes:

1 pound sweet potatoes (about 2 medium), cubed
1 tablespoon olive oil
1 teaspoon onion powder
1 teaspoon chili powder
2 tablespoons nutritional yeast

For the Hot Honey Dressing:

1/2 cup olive oil
3 tablespoons honey
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar
1 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt

For the Slaw:

3 cups shredded purple cabbage
1 cup shredded carrots
1/2 cup Greek yogurt
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon apple cider vinegar
Juice of 1 lime
1/4 cup chopped fresh parsley
1/2 teaspoon kosher salt

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Instructions

Preheat oven to 400°F (200°C).
Prepare sweet potatoes: toss cubed sweet potatoes with olive oil, onion powder, chili powder, and nutritional yeast. Spread on a parchment-lined baking sheet and bake for 35–40 minutes, tossing halfway.
Prepare chicken: toss chicken thigh pieces with olive oil, balsamic vinegar, chili powder, black pepper, cumin, coriander, and salt. Cook in a hot skillet over medium-high heat until blackened and cooked through.
Prepare quinoa: combine quinoa and broth (or water) in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Fluff with a fork.
Make hot honey dressing: whisk together olive oil, honey, Dijon mustard, apple cider vinegar, red pepper flakes, and salt.
Make slaw: mix shredded cabbage and carrots with Greek yogurt, Dijon mustard, honey, apple cider vinegar, lime juice, parsley, and salt.
Assemble bowls: layer quinoa, blackened chicken, and slaw in bowls. Drizzle with hot honey dressing and serve!

Notes

This recipe is perfect for meal prep—store each component separately and assemble when ready to eat.
Adjust spice level by reducing or increasing the red pepper flakes in the dressing.
Swap chicken thighs for chicken breast if preferred.

Nutrition

Serving Size: 1 bowl
Calories: 550
Sugar: 10g
Sodium: 800mg
Fat: 30g
Saturated Fat: 5g
Unsaturated Fat: 23g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 5g
Protein: 36g
Cholesterol: 110mg