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Hot Honey Chicken Plate (Sweetgreen Dupe) | Sweet, Spicy & Balanced

If you’ve ever had the Hot Honey Chicken Plate at Sweetgreen, you know it’s a perfect mix of flavors: sweet, spicy, savory, tangy, and fresh—all in one bowl. The great news? You can recreate this iconic favorite right at home with simple ingredients and meal-prep-friendly steps. This version features juicy chicken seasoned with chili powder and garlic, roasted sweet potatoes, fluffy quinoa, and a refreshing cabbage-carrot slaw. It’s all tied together with a tangy Dijon-honey vinaigrette and a creamy mayo-based drizzle. The balance of heat from chili flakes, sweetness from honey, crunch from veggies, and comfort from quinoa and chicken makes every bite a winner. Whether you’re meal-prepping for the week or putting together a nourishing family dinner, this Sweetgreen dupe is hearty, customizable, and guaranteed to satisfy.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 bowls
Ingredients Equipment Method Notes

Ingredients
  

Protein:
  • 2 lbs chicken breast or thighs
Vegetables & Aromatics:
  • 1 lb sweet potatoes cubed
  • 4 cups cabbage shredded
  • 1 ½ cups carrot shredded
  • ½ lime juiced
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp coriander
  • 1 tsp dried parsley
Grains:
  • 1 ½ cups quinoa
  • 3 cups vegetable or chicken broth
Dressings & Condiments:
  • 3 tbsp honey
  • ¼ cup mayonnaise
  • 5/16 cup Dijon mustard about 5 tbsp
  • 1 tbsp balsamic vinegar
  • 4 tbsp apple cider vinegar
Seasonings:
  • 2 ½ tsp chili powder
  • 1 ¼ tsp red pepper flakes
  • ½ heaping tsp cumin
  • ½ tsp nutritional yeast
  • 3 ½ tsp kosher salt
  • 1 ¼ tsp black pepper
  • ½ tsp salt extra for veggies
Oils:
  • 7 tbsp olive oil

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Equipment

  • Baking sheet
  • Large skillet or grill pan
  • 2 medium mixing bowls
  • Small whisk or blender (for dressings)
  • Saucepan with lid (for quinoa)
  • Cutting board and sharp knife
  • Measuring cups and spoons

Method
 

Step 1: Cook the Quinoa
  1. Rinse quinoa under cold water.
  2. In a saucepan, bring 3 cups broth to a boil.
  3. Stir in quinoa, reduce heat to low, cover, and simmer for 15 minutes.
  4. Fluff with a fork and set aside.
Step 2: Roast Sweet Potatoes
  1. Preheat oven to 400°F (200°C).
  2. Toss cubed sweet potatoes with 2 tbsp olive oil, 1 tsp chili powder, ½ tsp cumin, ½ tsp salt, and black pepper.
  3. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.
Step 3: Season & Cook Chicken
  1. In a bowl, combine 2 lbs chicken with 2 tbsp olive oil, 1 ½ tsp chili powder, garlic powder, onion powder, coriander, parsley, 1 tsp kosher salt, and ½ tsp black pepper.
  2. Heat a skillet or grill pan over medium-high heat.
  3. Cook chicken 6–7 minutes per side (until internal temp is 165°F).
  4. Remove, rest for 5 minutes, then slice.
Step 4: Make Cabbage-Carrot Slaw
  1. In a bowl, combine shredded cabbage and carrots.
  2. Add 2 tbsp olive oil, lime juice, apple cider vinegar, and a pinch of salt and pepper.
  3. Toss well and let sit for 10 minutes to absorb flavors.
Step 5: Prepare Hot Honey Dijon Dressing
  1. In a small bowl or jar, whisk Dijon mustard, balsamic vinegar, 2 tbsp apple cider vinegar, 2 tbsp honey, 1 tbsp olive oil, ½ tsp nutritional yeast, ½ tsp chili powder, and red pepper flakes.
  2. Season with salt and pepper to taste.
Step 6: Make Creamy Drizzle
  1. Stir together mayonnaise, 1 tbsp honey, 1 tbsp apple cider vinegar, and a pinch of chili flakes until smooth.
Step 7: Assemble Plates
  1. Start with a scoop of quinoa.
  2. Add roasted sweet potatoes, cabbage slaw, and sliced chicken.
  3. Drizzle generously with hot honey Dijon dressing and creamy drizzle.
  4. Garnish with parsley or extra chili flakes.

Notes

🧊 Storage & Reheating
Refrigerator: Store components separately for 4 days.
Meal Prep: Assemble bowls in containers but keep sauces separate until serving.
Reheating: Reheat quinoa, chicken, and sweet potatoes in the microwave; add slaw and dressings afterward.
🥄 Variations
Vegetarian: Swap chicken for crispy chickpeas or grilled tofu.
Extra Protein: Add a hard-boiled egg or sprinkle hemp seeds on top.
Grain Swap: Use farro, brown rice, or couscous instead of quinoa.
Different Sweeteners: Try maple syrup instead of honey.
Spicy Boost: Add sriracha or cayenne to the creamy drizzle.
❓ 10 FAQs
Is this really like Sweetgreen’s Hot Honey Chicken Plate?
Yes! It’s inspired by the original, but customizable to your taste.
Can I use chicken thighs instead of breasts?
Absolutely—thighs are juicier and more forgiving.
What makes the chicken spicy-sweet?
Chili powder, red pepper flakes, and hot honey drizzle balance heat with sweetness.
Can I make this ahead for meal prep?
Yes, just store dressings separately until ready to serve.
Can I skip the mayonnaise drizzle?
Sure! It adds creaminess, but the hot honey Dijon dressing alone is delicious.
Can I use frozen sweet potatoes?
Yes, just roast slightly longer to crisp them up.
What can I use instead of quinoa?
Brown rice, farro, couscous, or even cauliflower rice.
Can I make this vegan?
Use plant-based mayo and maple syrup instead of honey.
How spicy is this recipe?
Mild to medium—adjust chili flakes and hot honey to taste.
What toppings go well with this?
Avocado slices, roasted seeds, or extra fresh herbs.
🏁 Conclusion
This Hot Honey Chicken Plate (Sweetgreen Dupe) is proof that restaurant-quality bowls can be made at home. With perfectly seasoned chicken, roasted sweet potatoes, quinoa, and a crunchy slaw, it’s hearty, healthy, and full of bold flavor.
The combination of the sweet-spicy hot honey Dijon dressing and creamy drizzle makes every bite exciting. Ideal for meal prep or fresh dinners, this recipe will quickly become a staple in your weekly rotation.