Sheet Pan Hot Honey Chicken and Veggies

Move over $15 Sweetgreen order, we’re making you from scratch with even more flavorful toppings and mix-ins.

I’ll admit, Sweetgreen is a bit hit or miss for me, but one thing I always come back to is their hot honey chicken plate that’s loaded with chicken, quinoa, sweet potatoes, slaw, and a honey mustard dressing. After ordering it a few times, I knew I had to make it myself with an ambitious twist.

These sheet pan hot honey chicken bowls turned out 1000x better and even more flavorful — because we’re cooking more nourishing meals at home, of course! I took the base of chicken, quinoa, and sweet potatoes, and jazzed them up by roasting the chicken and sweet potato on a sheet pan with carrots and gorgeous spices, and serving with fresh arugula and cabbage, feta cheese, hot honey, and my favorite Spicy Green Feta Sauce.

OMG, these bowls are a texture and flavor explosion in every bite. They pack in over 35g of protein and 8g of fiber to keep you full, satisfied, and absolutely glowing. Perfect for prepping and assembling during busy weeks!

Everything you’ll need to make these hot honey chicken bowls

We’re loading up these bowls with deliciously seasoned chicken and vegetables, quinoa for a boost of grains, and lots of fun toppings to tie them together. Here’s what you’ll need to make them:

• For the chicken & veggies: you’ll start by roasting up bone-in chicken thighs, carrots, and sweet potato with olive oil, sweet paprika, garlic powder, dried thyme, chili powder, salt & pepper.
• Quinoa: we’re adding even more protein and hearty grains with quinoa!
• Fresh veggies: for crunch, we’ll load the bowls up with arugula and shredded red cabbage.
• Toppings: finish the bowls off with lemon zest, hot honey, feta cheese, parsley, cilantro, and my famous Spicy Green Feta Sauce.

More protein options

I love how flavorful and crispy the bone-in chicken gets, but you can also use:

• Boneless skinless chicken thighs
• Cooked, cubed chicken breast
• Or a can of rinsed, drained chickpeas to keep the bowls vegetarian

Make these bowls your own

The options are truly endless when it comes to customizing these hot honey chicken bowls. Here are some ideas:

• Pick your veggies: I like to roast up carrots and sweet potato, but you could roast butternut squash instead. For the bowls, feel free to use spinach in place of the arugula.
• For the grains: the quinoa keeps these bowls gluten-free, but you could serve this dish with cooked orzo, pearl couscous, or even brown rice.
• For the sauce: I love the savory, herby flavor that the Spicy Green Feta Sauce adds to the bowls, but my Spicy Cilantro Yogurt Sauce would also be delicious.

Can I make the bowls dairy-free?

You bet! Omit the feta cheese and use my Cilantro Pistachio Pesto or my Jalapeño Cashew Cream Sauce.

DIY hot honey

If you don’t have any store-bought hot honey, you can easily make it with regular honey and your favorite hot sauce!

• Add honey and 1/2 – 1 teaspoon of your favorite hot sauce to a small bowl.
• Microwave for 10 seconds.
• Taste and add more hot sauce to adjust to your liking.

Tips for cooking the chicken and veggies

I know bone-in chicken thighs can feel intimidating, but they’re just as easy to cook as boneless! Remember these tips when roasting your chicken and veggies:

• Don’t overcrowd the pain. Spread out the chicken thighs and veggies on a large baking sheet lined with parchment paper so that they’re evenly spaced out and not touching.
• Cook the chicken skin-side up. Place each chicken thigh on your sheet pan skin-side up so that the skin gets nice and crispy. If you want extra crispy chicken, feel free to place it under the broiler for 1-2 minutes after it’s done cooking. Watch it carefully so that it doesn’t burn!
• Flip the veggies. Halfway through roasting, I recommend stirring the veggies so that they cook more evenly.

Make the perfect fluffy quinoa

I have a whole post about how to cook perfectly fluffy quinoa every time! Check out all of my tips here.

Tools you’ll need

• Mixing bowls
• Medium pot
• Baking sheet
• Parchment paper
• Spatula
• Meat thermometer

Get all of my favorite kitchen tools here!

Storing tips

If you’re looking to meal prep these hot honey chicken bowls, I’d recommend storing each component in separate, airtight glass containers until you’re ready to assemble them: chicken and roasted veggies, quinoa, fresh veggies and herbs, and sauce.

More chicken dinners you’ll love

• Whole Roasted Chicken With Potatoes, Lemon, Herbs and Feta
• Slow Cooker Italian Chicken Sandwiches
• Grilled Turmeric Lime Chicken Bowls
• Sheet Pan Jalapeño Pistachio Chicken Meatball Bowls
• Sweet and Spicy Gochujang Chicken Bowls

Get all of my chicken recipes here!

I hope you love these hot honey chicken bowls! If you make them, be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!

Sheet Pan Hot Honey Chicken and Veggies

5 from 27 votes

byby :Monique Volz of AmbitiousKitchen.com

Leave A Review Print Recipe

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

ServesServes 4 servings

Flavorful sheet pan hot honey chicken served with a rainbow of veggies, hearty quinoa, and a creamy, spicy green feta sauce. These nourishing hot honey chicken bowls are packed with protein and make the perfect meal prep lunch or dinner!

Ingredients

• For the chicken and veggies:
• 2 pounds bone-in chicken thighs (4 large bone-in chicken thighs)
• 3 large carrots, cut in half lengthwise and then cut into 2 inch segments/chunks
• 1 medium to large sweet potato, cut into ½-inch cubes
• 2 tablespoons extra virgin olive oil
• 1 teaspoon sweet paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon chili powder
• 1 teaspoon kosher salt
• Freshly ground black pepper
• For the quinoa:
• 1 cup quinoa
• 2 cups filtered water (or chicken broth)
• ½ teaspoon kosher salt
• For serving:
• 4 cups baby arugula
• 2 to 3 cups finely shredded red cabbage
• Lemon zest
• Spicy Green Feta Sauce
• 3 tablespoons hot honey, for drizzling (I used Mike’s Hot Honey)
• 1 to 2 ounces feta, crumbled
• Fresh chopped parsley and cilantro

Instructions

• Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper.
• Season the chicken & veggies: In a large bowl, add the chicken, carrots and sweet potatoes. Drizzle with olive oil, then sprinkle on the paprika, garlic powder, dried thyme, chili powder, salt and lots of freshly ground pepper. Toss with clean hands to coat the chicken, sweet potatoes and carrots evenly in spices.
• Prep your pan: Add chicken and veggies to the prepared baking sheet and spread out in an even layer ensuring that chicken isn’t touching the veggies and that the chicken is skin side up. You do not want to overcrowd your pan.
• Bake: bake in the oven for 30 minutes, stirring veggies halfway through, and cooking until chicken is fully cooked and reads 165 degrees F on a meat thermometer. If you want extra crispy skin, once done cooking, you can place the chicken under the broiler and broil for 1 to 2 minutes until nice and golden brown. (Just be sure to watch carefully to prevent burning!)
• Cook the quinoa: While the chicken and veggies cook, place quinoa, water and salt in a medium pot and place over high heat. Bring to a boil, then cover, reduce heat to low and cook for 15 minutes. Once quinoa is done cooking, remove from heat, fluff with a fork and place the lid back on to allow the quinoa to stay warm and steam in the pot for 5 to 10 more minutes.
• To serve: Add about ½ heaping cup of the quinoa to one side of a shallow bowl then add roughly 1 cup of arugula and ½ cup of cabbage to the other side. Drizzle arugula and cabbage with just a little of the spicy green feta sauce, if desired. Top the quinoa with the chicken and ¼th of the veggies. Drizzle each piece of chicken with about 2 teaspoons of hot honey, then garnish with 1 to 2 tablespoons of crumbled feta, lemon zest and a little fresh chopped cilantro and parsley. Serve extra spicy green feta on the side for dipping and drizzling! Get a little bit of everything with each bite.

Recipe Notes

If you prefer, you can serve this dish with cooked orzo, pearl couscous or even brown rice.

This recipe also works with boneless skinless chicken thighs, but I love how flavorful and crispy the bone-in chicken gets. As always, up to you!

Nutrition

Serving: 1bowl (with all toppings)Calories: 772calCarbohydrates: 65.1gProtein: 37.6gFat: 41.4gSaturated Fat: 13gFiber: 8gSugar: 22.7g