Crispy Hot Honey Chicken Bowls

These hot honey chicken bowls need to be your new go-to meal prep dinner! With crispy baked hot honey chicken, fresh veggies, roasted sweet potato and an absolutely drool-worthy jalapeno sauce to top it off.

I say this every time I publish a new bowl recipe on the blog, but this hot honey chicken bowl night just be my new favorite. There’s just SO much flavor, different textures and I’m just also obsessed with hot honey so there’s that.

Plus, this creamy and spicy jalapeno sauce is unbelievable. It has a greek yogurt base for extra protein and that creamy texture without nuts, plus herbs like cilantro, some green onion, and of course jalapeno for spice.

This sauce would also be great on my cilantro lime chicken bowls or chicken fajita bowls.

Before we get started…

• Because of how we are preparing the chicken (with the breading), I don’t recommend chicken thighs. I think chicken breasts work best here!
• If you’re short on time, you can use store bought hot honey instead of the homemade version!
• For a dairy free version of the sauce, you can omit the greek yogurt and instead use 1/2 cup of cashews with 1/2-1 cup of water.

How to make hot honey chicken bowls

Preheat the oven to 425 Fahrenheit. Slice the sweet potatoes into fry or wedge shapes and add to a bowl and toss with the oil and spices.

Add to a baking sheet lined with parchment paper and roast for 15-20 minutes while we prep the chicken.

Slice the two chicken breasts width wise (“butterfly” them) so you have four thinner chicken breasts. Slice each half in half again, but not so they’re thinner this time, just so you have 8 total chicken pieces.

Whisk the eggs in a shallow bowl. Combine the breadcrumbs and spices in another shallow bowl. Dip each piece of chicken in the egg wash, then the breadcrumbs and set aside.

Once the potatoes have been cooking for 15-20 minutes, add the chicken to the other half of the baking sheet.

Bake an additional 15-20 minutes or until the chicken is done and the potatoes are fork tender.

Meanwhile, add all ingredients for the jalapeno sauce to a blender and blend until smooth. I used the whole jalapeno – seeds and all. If you like it less spicy, omit the seeds and inner white part or just use 1 instead of 1 1/2.

Whisk the ingredients for the hot honey on the stove until thinner and well combined. When the chicken is done, spoon the hot honey on top.

Assemble the bowls with a base of the quinoa, arugula, cabbage, then top with the sweet potatoes, chicken and jalapeno sauce. Enjoy!

How to store

The chicken will keep in the fridge for up to 3 days, but it will lose it’s crispiness. To help this, you can wait to add the hot honey sauce until you’re ready to serve and just store the chicken plain after it cooks. Then reheat in the oven and add the hot honey sauce after.

The jalapeno sauce will keep for up to week so it’s great to prep ahead. The sweet potatoes will keep for about 3-4 days in an air tight container.

I suggest storing everything separately to help things stay fresh as long as possible.

Tips for crispy chicken

Usually, pan frying or deep frying chicken will make it the most crispy. Though my air fryer orange chicken is quite crispy!

However, with a breaded but baked chicken recipe like this one, one most important things is to spray or brush the breaded chicken pieces with oil before baking. This will give it that slightly fried feel without actually frying!

If you prefer, you can also use crushed up cornflakes in place of the breadcrumbs. This can give a bit of a crunchier texture! Just be sure to find some that are gluten free. While corn is gluten free, some corn flake products have wheat added, so check the ingredient label!

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