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 in 2025 we’re cooking more nourishing meals at home, of course! I took the base of chicken, quinoa, and sweet potatoes, but 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 tons of protein 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 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

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.