What the heck is this?
If Sweetgreen’s Hot Honey Chicken Bowl has a chokehold on your lunch routine, you’re not alone—and guess what? You can make it at home, save your wallet, and tweak it exactly how you like. This bowl brings together juicy grilled chicken, warm roasted veggies, crisp greens, fluffy rice, and a drizzle of spicy-sweet hot honey vinaigrette that’ll have you licking the fork clean. It’s got crunch, it’s got heat, it’s got cozy vibes, and it’s shockingly easy to throw together. Whether you’re meal prepping for the week or just want to feel like a salad queen, this bowl is here to deliver the goods.
Why You’ll Love This Recipe
– It’s packed with protein, fiber, and flavor—aka a salad that actually fills you up
– That homemade hot honey vinaigrette? Dreamy.
– Customizable: swap the grains, the greens, the veg—your bowl, your rules
– Perfect for meal prep—just keep the dressing on the side
– Makes you feel like you’re eating takeout without the $15 price tag
– It’s just fun to eat. Seriously.
The Good Stuff You’ll Need
For the Chicken:
- 2 boneless skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt + pepper to taste
For the Bowl Base:
- 1 cup cooked brown rice or wild rice blend
- 2 cups shredded kale or mixed greens
- 1 cup roasted sweet potatoes (diced and roasted with olive oil, salt, and pepper)
- 1/2 cup roasted broccoli
- 1/4 cup pickled red onions (store-bought or homemade)
- 1/4 cup chopped almonds or sunflower seeds (for crunch)
- 1/4 cup crumbled goat cheese or feta
For the Hot Honey Vinaigrette:
- 2 tbsp honey
- 1–2 tsp hot sauce (Frank’s RedHot or similar, adjust heat to taste)
- 1 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 1/4 cup olive oil
- Salt + pepper to taste
Let’s Do This
Step 1: Cook the Chicken
Mix the olive oil, paprika, garlic powder, salt, and pepper in a small bowl. Rub all over the chicken. Grill or pan-sear over medium heat until cooked through and golden (about 5–6 minutes per side depending on thickness). Let rest, then slice.
Step 2: Roast the Veggies
Preheat oven to 400°F. Toss diced sweet potatoes and broccoli with olive oil, salt, and pepper. Roast on a baking sheet for 20–25 minutes, flipping halfway, until tender and caramelized.
Step 3: Make the Hot Honey Vinaigrette
In a jar or small bowl, whisk together honey, hot sauce, vinegar, lemon juice, olive oil, salt, and pepper until smooth and emulsified. Taste and adjust heat level.
Step 4: Assemble the Bowl
In each bowl, layer rice, greens, roasted veggies, and sliced chicken. Top with pickled onions, almonds or seeds, and goat cheese. Drizzle generously with hot honey vinaigrette.
Step 5: Devour Like You Mean It
Grab a fork and go to town. It’s spicy, it’s sweet, it’s savory—basically a full-blown flavor bomb in every bite.
Serving Suggestions
Serve warm or chilled. Add avocado for extra creaminess or a soft-boiled egg for bonus protein. Want to make it dinner-party fancy? Serve it deconstructed on a platter and let everyone build their own.
Switch It Up
- No chicken? Try tofu, shrimp, or salmon
- Go vegan with maple syrup instead of honey + dairy-free cheese
- Use quinoa, couscous, or farro instead of rice
- Add sliced apples or dried cranberries for a little fruity twist
- Sub tahini dressing if you’re not into heat (but really, try the hot honey once)
Make-Ahead Tips
Cook the rice, roast the veggies, and prep the vinaigrette up to 3 days ahead. Store everything separately and assemble just before eating. The flavors only get better with time, so it’s lunch meal-prep gold.
Questions People Actually Ask
Q: How spicy is the hot honey dressing?
A: Totally adjustable! Start with 1 tsp hot sauce and go from there. You can even add chili flakes if you’re feeling wild.
Q: Can I eat this cold?
A: Absolutely. It’s delicious chilled, which makes it perfect for grab-and-go lunches.
Q: What’s a good vegan protein swap?
A: Try crispy baked tofu, tempeh, or even roasted chickpeas.
Q: Can I double the dressing and keep it in the fridge?
A: Yes! It lasts up to a week and works on roasted veggies, salads, even grilled meats.
Hot Honey Chicken Bowl – Sweetgreen Copycat: Your Spicy-Sweet Lunch Crush
- Total Time: 45 minutes
- Yield: 2 large bowls 1x
Description
If Sweetgreen’s Hot Honey Chicken Bowl has a chokehold on your lunch routine, you’re not alone—and guess what? You can make it at home, save your wallet, and tweak it exactly how you like. This bowl brings together juicy grilled chicken, warm roasted veggies, crisp greens, fluffy rice, and a drizzle of spicy-sweet hot honey vinaigrette that’ll have you licking the fork clean. It’s got crunch, it’s got heat, it’s got cozy vibes, and it’s shockingly easy to throw together. Whether you’re meal prepping for the week or just want to feel like a salad queen, this bowl is here to deliver the goods.
Ingredients
For the Chicken:
2 boneless skinless chicken breasts or thighs
1 tbsp olive oil
1 tsp smoked paprika
1/2 tsp garlic powder
Salt + pepper to taste
For the Bowl Base:
1 cup cooked brown rice or wild rice blend
2 cups shredded kale or mixed greens
1 cup roasted sweet potatoes (diced and roasted with olive oil, salt, and pepper)
1/2 cup roasted broccoli
1/4 cup pickled red onions (store-bought or homemade)
1/4 cup chopped almonds or sunflower seeds (for crunch)
1/4 cup crumbled goat cheese or feta
For the Hot Honey Vinaigrette:
2 tbsp honey
1–2 tsp hot sauce (Frank’s RedHot or similar, adjust heat to taste)
1 tbsp apple cider vinegar
1 tbsp lemon juice
1/4 cup olive oil
Salt + pepper to taste
Instructions
Step 1: Cook the Chicken
Mix the olive oil, paprika, garlic powder, salt, and pepper in a small bowl. Rub all over the chicken. Grill or pan-sear over medium heat until cooked through and golden (about 5–6 minutes per side depending on thickness). Let rest, then slice.
Step 2: Roast the Veggies
Preheat oven to 400°F. Toss diced sweet potatoes and broccoli with olive oil, salt, and pepper. Roast on a baking sheet for 20–25 minutes, flipping halfway, until tender and caramelized.
Step 3: Make the Hot Honey Vinaigrette
In a jar or small bowl, whisk together honey, hot sauce, vinegar, lemon juice, olive oil, salt, and pepper until smooth and emulsified. Taste and adjust heat level.
Step 4: Assemble the Bowl
In each bowl, layer rice, greens, roasted veggies, and sliced chicken. Top with pickled onions, almonds or seeds, and goat cheese. Drizzle generously with hot honey vinaigrette.
Step 5: Devour Like You Mean It
Grab a fork and go to town. It’s spicy, it’s sweet, it’s savory—basically a full-blown flavor bomb in every bite.
Notes
Serve warm or chilled. Add avocado for extra creaminess or a soft-boiled egg for bonus protein. Want to make it dinner-party fancy? Serve it deconstructed on a platter and let everyone build their own.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~580 kcal per serving
- Fat: ~20g
- Carbohydrates: ~50g
- Protein: ~38g