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

Description

A delicious and budget-friendly homemade version of Sweetgreen’s hot honey chicken plate, featuring blackened chicken, roasted sweet potatoes, quinoa, a vibrant slaw, and a zesty hot honey dressing. Perfect for meal prep and packed with flavor!

Ingredients

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

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Instructions

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

Roast the sweet potatoes: Wash and cut sweet potatoes into 1″ rounds, then quarter each round. Toss with olive oil and spices, and place on a sheet pan. Roast in a preheated 400˚F oven for 25-30 minutes, tossing halfway through.

Cook the quinoa: While sweet potatoes roast, add quinoa to a pot with broth or water. Cook according to package directions.

Make the slaw: Thinly slice cabbage and grate carrots. Combine cabbage, carrots, mayonnaise, mustard, honey, apple cider vinegar, salt, parsley, pepper, and lime juice in a bowl.

Cook the chicken: After marinating, cook the chicken on a grill or grill pan over medium-high heat for 6-8 minutes per side, until the internal temperature reaches 165˚F. Let it rest for a few minutes, then cut into 1″ pieces.

Make the hot honey dressing: In a mixing bowl, whisk together olive oil, Dijon mustard, honey, apple cider vinegar, salt, and red pepper flakes.

Assemble the plates: In each bowl, add a cup of quinoa, a few pieces of chicken, roasted sweet potatoes, and slaw. Drizzle with hot honey dressing and top with crispy shallots (optional).

Notes

Crispy Shallots (optional): Slice shallots thinly and cook in a cold pan with oil over medium-low heat. Once golden, drain on a paper towel and season with kosher salt.

Storage: Store assembled bowls in airtight containers for up to 5 days. Keep dressing in a separate container.

Prep Time: 1 hour
Cook Time: 30 minutes
Category: Salad
Method: Stovetop
Cuisine: American