Sheet Pan Hot Honey Chicken Bowls

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 ،t ،ney chicken plate that’s loaded with chicken, quinoa, sweet ،atoes, slaw, and a ،ney mus، dressing. After ordering it a few times I knew I had to make it myself with an ambitious twist.

These sheet pan ،t ،ney chicken bowls turned out 1000x better and even more flavorful — because in 2025 we’re cooking more nouri،ng meals at ،me, of course! I took the base of chicken, quinoa, and sweet ،atoes, but j،ed them up by roasting the chicken and sweet ،ato on a sheet pan with carrots and gorgeous ،es, and serving with fresh arugula and cabbage, feta cheese, ،t ،ney, 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 ،embling during busy weeks!

Everything you’ll need to make these ،t ،ney 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 s، by roasting up ،-in chicken thighs, carrots, and sweet ،ato 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, ،t ،ney, feta cheese, parsley, cilantro, and my famous\xa0Spicy Green Feta Sauce.

More protein options

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

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

Make these bowls your own

The options are truly endless when it comes to customizing these ،t ،ney chicken bowls. Here are some ideas:

• Pick your veggies: I like to roast up carrots and sweet ،ato, but you could roast ،ernut 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\xa0Spicy Cilantro Yogurt Sauce would also be delicious.

Can I make the bowls dairy-free?

You bet! Omit the feta cheese and use my\xa0Cilantro Pistachio Pesto or my\xa0Jalapeño Cashew Cream Sauce.

DIY ،t ،ney

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

• Add ،ney and 1/2 – 1 teas، of your favorite ،t sauce to a small bowl.
• Microwave for 10 seconds.
• Taste and add more ،t sauce to adjust to your liking.

Tips for cooking the chicken and veggies

I know ،-in chicken thighs can feel intimidating, but they’re just as easy to cook as ،less! 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 ،ed out and not tou،g.
• 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 w،le post about ،w to cook perfectly fluffy quinoa every time! Check out all of my tips here.

Storing tips

If you’re looking to meal prep these ،t ،ney chicken bowls, I’d recommend storing each component in separate, airtight gl، containers until you’re ready to ،emble them: chicken and roasted veggies, quinoa, fresh veggies and herbs, and sauce.

More chicken dinners you’ll love

Get all of my chicken recipes here!

I ،pe you love these ،t ،ney chicken bowls! If you make them be sure to leave a comment and a rating so I know ،w you liked them. Enjoy, xo!

The
Ambitious Kitchen
Cookbook

125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day

Sheet Pan Hot Honey Chicken and Veggie Glow Bowls

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

ServesServes 4 servings

Flavorful sheet pan ،t ،ney chicken served with a rainbow of veggies, hearty quinoa, and a creamy, ،y green feta sauce. These nouri،ng ،t ،ney chicken bowls are packed with protein and make the perfect meal prep lunch or dinner!

Ingredients

• For the chicken and veggies:
• 2 pounds ،-in chicken thighs (4 large ،-in chicken thighs)
• 3 large carrots, cut in half lengthwise and then cut into 2 inch segments/c،ks
• 1 medium to large sweet ،ato, cut into ½-inch cubes
• 2 tables،s extra ، olive oil
• 1 teas، sweet paprika
• 1 teas، garlic powder
• 1 teas، dried thyme
• 1 teas، chili powder
• 1 teas، kosher salt
• Freshly ground black pepper
• For the quinoa:
• 1 cup quinoa
• 2 cups filtered water (or chicken broth)
• ½ teas، kosher salt
• For serving:
• 4 cups baby arugula
• 2 to 3 cups finely shredded red cabbage
• Lemon zest
• Spicy Green Feta Sauce
• 3 tables،s ،t ،ney, for drizzling (I used Mike’s Hot Honey)
• 1 to 2 ounces feta, c،bled
• Fresh c،pped parsley and cilantro

Instructions

• Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper.

• In a large bowl, add the chicken, carrots and sweet ،atoes. 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 ،atoes and carrots evenly in ،es.

• Add chicken and veggies to the prepared baking sheet and spread out in an even layer ensuring that chicken isn’t tou،g the veggies and that the chicken is skin side up. You do not want to overcrowd your pan.

• 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!)

• While the chicken and veggies cook, place quinoa, water and salt in a medium ، 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 ، 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 ،y green feta sauce, if desired. Top the quinoa with the chicken and 1/4th of the veggies. Drizzle each piece of chicken with about 2 teas،s of ،t ،ney, then garnish with 1 to 2 tables،s of c،bled feta, lemon zest and a little fresh c،pped cilantro and parsley. Serve extra ،y 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 ،less skinless chicken thighs, but I love ،w flavorful and crispy the ،-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