Name: Hot Honey Chicken Plate (Sweetgreen Dupe)
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: American
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 yeast; 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; 1 ½ 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

The Hot Honey Chicken Plate is one of Sweetgreen’s most popular dishes, combining smoky, blackened chicken with roasted sweet potatoes, quinoa, tangy cabbage-carrot slaw, and a zesty hot honey dressing. While the dish is undeniably delicious, it can get pricey. This homemade version is not only more affordable but also makes for a great meal prep option. You’ll get all the flavors and satisfaction without breaking the bank.

Hot Honey Chicken Plate (Sweetgreen Dupe)

Why You’ll Love This Recipe

What I love about this recipe is how it captures the balance of flavors and textures in Sweetgreen’s Hot Honey Chicken Plate, all while being super easy to make at home. The blackened chicken brings smoky heat, the roasted sweet potatoes are perfectly spiced, and the creamy slaw adds a refreshing crunch. The hot honey dressing gives everything a kick of sweetness and spice that ties it all together. Plus, it’s perfect for meal prep—make a batch and enjoy it all week!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the blackened 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

For the 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

For the 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
1 ½ 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:

1 ½ cups quinoa, rinsed
3 cups vegetable or chicken broth/stock

Directions

For the blackened chicken:

Marinate the Chicken: In a mixing bowl, combine olive oil, balsamic vinegar, and all the spices. Whisk to combine, then add the chicken. Use tongs to coat the chicken evenly. Cover with plastic wrap and refrigerate for 30 minutes to 2 hours to marinate.

For the sweet potatoes:

Prepare and Roast the Sweet Potatoes: Wash and cut the sweet potatoes into 1-inch rounds and then quarter each round. Toss the sweet potatoes in olive oil and the spices, ensuring they’re evenly coated. Spread them out on a sheet pan and roast in a preheated 400°F oven for about 25-30 minutes, flipping halfway through.

For the quinoa:

Cook the Quinoa: While the sweet potatoes roast, bring the quinoa and broth to a boil in a medium pot. Reduce the heat and simmer according to package instructions.

For the cabbage-carrot slaw:

Prepare the Slaw: Thinly slice the cabbage and grate the carrots (or use pre-shredded carrots). In a mixing bowl, combine the cabbage, carrots, mayonnaise, Dijon mustard, honey, apple cider vinegar, kosher salt, dried parsley, black pepper, and lime juice. Stir until everything is evenly mixed.

For the chicken:

Cook the Chicken: After marinating, heat a grill pan or outdoor grill over medium-high heat. Add a high-heat oil to the pan or make sure the grill grates are well-oiled. Cook the chicken for about 6-8 minutes on each side until it’s blackened and reaches an internal temperature of 165°F. Let the chicken rest for a few minutes, then cut it into bite-sized pieces.

For the hot honey dressing:

Make the Dressing: In a small mixing bowl, combine olive oil, Dijon mustard, honey, apple cider vinegar, kosher salt, and red pepper flakes. Whisk vigorously until the dressing is smooth and well combined.

Assembling the Bowls:

Assemble the Plate: To serve, add a cup of cooked quinoa to each bowl. Top with pieces of blackened chicken, roasted sweet potatoes, and a scoop of slaw. Drizzle with hot honey dressing and finish with crispy shallots (if desired).

Crispy Shallots (Optional):

Prepare the Crispy Shallots: Thinly slice 1-2 shallots. Add them to a cold pan with oil and heat over medium-low heat. Cook, stirring occasionally, until the shallots turn golden and crispy. Remove from the pan, drain on paper towels, and season with kosher salt. Sprinkle over the bowls for added crunch.

Servings and Timing

This recipe makes 6 servings, perfect for meal prep or feeding a crowd. It takes about 1 hour to prepare, with 30 minutes of cook time. Altogether, it takes roughly 1 hour and 30 minutes, and each bowl is packed with flavor and texture.

Variations

Vegetarian Version: Swap the chicken for a plant-based protein like tempeh or tofu for a vegetarian option.
Sweet Potato Alternative: You could swap the sweet potatoes with roasted butternut squash or even cauliflower for a different twist.
Extra Heat: If you love heat, try adding more red pepper flakes to the hot honey dressing or the chicken marinade for an added kick.

Storage/Reheating

Store assembled bowls in airtight containers in the fridge for up to 5 days. For best results, keep the hot honey dressing separate so it doesn’t make the slaw soggy. To reheat, simply warm the chicken and sweet potatoes in the microwave or on the stovetop, then assemble the bowl with fresh slaw and dressing.

FAQs

Can I use chicken thighs instead of breasts?

Yes! Chicken thighs are a great alternative. They will be juicier and still work wonderfully with the blackened seasoning.

Can I make this recipe ahead of time?

Absolutely! This recipe is perfect for meal prep. You can marinate the chicken and roast the sweet potatoes in advance, store everything separately, and then assemble the bowls throughout the week.

How do I make this recipe spicier?

If you want more spice, increase the amount of red pepper flakes in the marinade, slaw, or dressing. You can also add a few dashes of hot sauce to the dressing for extra heat.

Can I use a different dressing?

Yes! If you prefer a different dressing, you could swap the hot honey dressing for a balsamic glaze or a simple vinaigrette.

How do I make the quinoa fluffier?

To make your quinoa fluffier, rinse it thoroughly before cooking to remove excess starch. Also, use vegetable or chicken broth instead of water for more flavor.

Conclusion

This homemade Hot Honey Chicken Plate is a delicious, cost-effective version of the Sweetgreen classic. I love how this recipe combines a variety of flavors and textures, from the smoky chicken to the creamy slaw and sweet potatoes. It’s a meal that’s filling, flavorful, and perfect for meal prep, saving you money without sacrificing taste. I’m sure it’ll become a go-to in my weekly meal rotation!