Name: Copycat Sweetgreen Hot Honey Chicken Plate
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 2 Pounds Chicken Thighs (cut into bite sized pieces⁣); 2 Tablespoons Olive Oil; 3 Tablespoons Balsamic Vinegar; 2 Teaspoons Chili Powder; 1 Teaspoon Ground Black Pepper; 2 Teaspoon Cumin; 1 Teaspoon Coriander; 2 Teaspoon Kosher Salt; 1 1/2 Cup Quinoa (rinsed well⁣); 3 Cups Broth or Water; 1 Pound Sweet Potatoes (This is approximately 2 medium sweet potatoes, cubed); 1 Tablespoon Olive Oil; 1 Teaspoon Onion Powder; 1 Teaspoon Chili Powder; 2 Tablespoons Nutritional Yeast; 1/2 Cup Olive Oil; 3 Tablespoon Honey; 1 Tablespoon Dijon Mustard; 2 Tablespoons Apple Cider Vinegar; 1 Teaspoon Crushed Red Pepper Flakes; 1/2 Teaspoon ⁣Kosher Salt; 3 Cups Purple Cabbage (shredded⁣); 1 Cup Shredded Carrots; 1/2 Cup Greek Yogurt; 1 Tablespoon Dijon Mustard; 1 Tablespoon Honey; 1 Tablespoon Apple Cider Vinegar; 1 Lime (juiced⁣); 1/4 Cup Fresh Parsley (chopped⁣); 1/2 Teaspoon Kosher Salt

If you love Sweetgreen but don’t live close to one, then you are going to love this at-home version of one of their most popular (and new!) dishes. This is my Copycat Sweetgreen Hot Honey Chicken Plate, and it comes together with fluffy quinoa, loaded with tender blackened chicken and a crunchy cabbage slaw that is topped off with a delicious hot honey dressing. Whether you’re looking for the perfect prep-ahead dish for weekday lunch, or a protein packed dinner, this recipe is sure to delight!

A bowl with quinoa, roasted sweet potatoes, spiced chicken, and coleslaw, with dressing being poured on top. Glasses of water and another bowl of food are in the background.

Friends, it’s no secret that I love Sweetgreen. In fact, I’ve been a huge Sweetgreen fan for many years now, and that’s because their salads get the Kalejunkie stamp of approval. Why do they get that stamp of approval, you may ask? Well, it’s because their salads are loaded with SO MANY ingredients! There is honestly nothing that I love more than a salad that is loaded with all of the fixings, and Sweetgreen is a master at that craft. Recently, they introduced their new protein plates, which are high-protein dishes that include a base of rice or quinoa, veggies, and a protein. It’s the perfect, well-rounded meal!

I fell in-love with their Hot Honey Chicken Plate, and as soon as I tried it, I knew that I needed to recreate it at-home. This recipe is perfect for meal-prepping, and makes for a delicious workday lunch, a simple, crowd-pleasing dinner, or the perfect meal anytime that you’re looking to get in some extra protein!

Now, I do need to note that this recipe does involve some steps: from prepping the quinoa, to roasting the sweet potatoes, cooking the tender blackened chicken, and preparing the crunchy, creamy slaw, there are many individual components of this recipe. But, don’t let that stop you from making it – I promise that it’s worth it! In fact, I love to prepare all these components separately and store them in the fridge, so that I can assemble this Hot Honey Chicken Plate anytime!

A flat lay of various ingredients on a tiled surface, including diced chicken, quinoa, cubed sweet potatoes, shredded red cabbage, carrot sticks, lime slices, herbs, spices, yogurt, olive oil, and soy sauce. — To make this recipe, you’ll need chicken thighs, olive oil, balsamic vinegar, seasonings, quinoa, broth, sweet potatoes, honey, dijon mustard, apple cider vinegar, purple cabbage, shredded carrots, greek yogurt, and fresh parsley.

To make this recipe, you’ll need chicken thighs, olive oil, balsamic vinegar, seasonings, quinoa, broth, sweet potatoes, honey, dijon mustard, apple cider vinegar, purple cabbage, shredded carrots, greek yogurt, and fresh parsley.

What You Need To Make This Hot Honey Chicken Plate

Chicken Thighs: Tender and juicy chicken thighs are perfect for this recipe! I love how crispy they get on the outside, while still remaining deliciously moist on the inside. Just be sure to cut the chicken thighs into cubes, or ask your butcher to do it for you!
Olive Oil: Olive oil is full of healthy fats and also has a rich and delicious flavor. It’s perfect for this recipr and is used in almost every step!
Balsamic Vinegar: Balsamic vinegar adds a tangy, delicious, slightly sweet flavor to the chicken, and also helps it to crisp up perfectly.
Seasonings: To season this dish, you’ll need chili powder, kosher salt, ground black pepper, cumin, coriander, onion powder, and nutritional yeast.
Quinoa: Fluffy quinoa pairs perfectly with the chicken and also adds in additional fiber. Plus, it’s naturally gluten-free!
Broth: Instead of using water to cook the quinoa, I like using broth. The broth adds a rich and delicious flavor to the quinoa that just takes things to the next level. Chicken broth or veggie broth are perfect additions here, but you can also use water, if you prefer.
Sweet Potatoes: If you’ve been to Sweetgreen, then you’ll know that their sweet potatoes are famous. They are sweet, delicious, and roasted to perfection, adding the perfect flavor to the dish. You can use fresh or frozen sweet potatoes – both work just as well.
Honey: Of course, it wouldn’t be a hot honey dressing without the honey! It adds a touch of sweetness that pairs well with the spice, making for a delicious dressing that you could eat with a spoon.
Dijon Mustard: Dijon mustard is tangy and creamy, making it the perfect addition to the dressing.
Apple Cider Vinegar: Apple Cider vinegar is a must in this recipe. It helps to break down the tough fibers in the cabbage, which ensures that the slaw has the best texture.
Purple Cabbage: Purple cabbage is crunchy and delicious, which makes it the perfect base for the slaw.
Shredded Carrots: It wouldn’t be a slaw without the shredded carrots! You can buy a bag of pre-shredded carrots, or shred them yourself.
Greek Yogurt: Instead of using mayo to make the slaw nice and creamy, I like using greek yogurt. Why? Well for starters, it adds the creamy element that the slaw is known for, but also packs it full of protein, which will help you stay fuller, longer. It’s the ultimate healthy swap!
Fresh Parsley: A sprinkle of fresh parsley adds the perfect finishin touch to the slaw – don’t skip it!

A skillet of spiced, cooked chicken pieces is surrounded by small bowls of sauce, spice mix, honey, yogurt, couscous, red pepper flakes, lime halves, fresh cilantro, and shredded red cabbage. — Next, prepare the blackened chicken. Toss the cubed chicken thighs in olive oil, balsamic vinegar, chili powder, ground black pepper, cumin, coriander, and kosher salt. Then, heat a skillet on the stove and cook the chicken on medium-high heat, until it is blackened and cooked through.

How to Make This High-Protein Sweetgreen Copycat

To make this Hot Honey Chicken Plate, start by preheating your oven to 400 F. Next, prepare the sweet potatoes. Wash and chop the sweet potatoes into cubes and add them to a large bowl alongside the olive oil, onion powder, chili powder, and nutritional yeast. Then, line a baking sheet with parchment paper and add the sweet potatoes on top. Transfer them into the oven and allow them to bake for 35-40 minutes, until they’re crispy. Be sure to toss them at the halfway mark, so that the sweet potatoes cook evenly.

While the sweet potatoes are cooking, prepare the chicken. Cut the chicken thighs into pieces and add them to a large bowl alongside the olive oil, balsamic vinegar, chili powder, ground black pepper, cumin, coriander, and kosher salt. Toss to fully combine. Next, heat a large skillet, on the stove, over medium-high heat. Once the skillet is hot, add the chicken and cook until it’s blackened and cooked through.

After the chicken has cooked, prepare the quinoa. Add the dry quinoa and broth (or water) or a saucepan on the stove. Bring the quinoa to a gentle boil, then cover the pot, turn the heat to low, and allow it to cook for 15 minutes. Once the quinoa is cooked through, remove the cover and use a fork to fluff it. Then, set it aside.

A bowl of creamy coleslaw made with shredded purple cabbage and carrots, mixed with dressing. A gold serving spoon lies in the bowl, and vegetables and condiments are visible around it. — Prepare the cabbage slaw. Shred the purple cabbage and carrots and add them to a bowl alongside the greek yogurt, dijon mustard, honey, apple cider vinegar, lime juice, fresh parsley, and kosher salt. Toss to fully combine.

Two bowls filled with quinoa, roasted sweet potatoes, seasoned chicken pieces, and purple cabbage slaw, garnished with parsley. A fork, glasses of water, and a plate with parsley are nearby on a tiled surface. — Prepare the cabbage slaw. Shred the purple cabbage and carrots and add them to a bowl alongside the greek yogurt, dijon mustard, honey, apple cider vinegar, lime juice, fresh parsley, and kosher salt. Toss to fully combine.

Then, prepare the dressing. Add all of the dressing ingredients (the olive oil, honey, dijon mustard, apple cider vinegar, crushed red pepper flakes, and kosher salt) to a large bowl or measuring cup. Whisk to fully combine. Finally, prepare the slaw. Shred the purple cabbage and carrots and add them to a bowl alongside the greek yogurt, dijon mustard, honey, apple cider vinegar, lime juice, fresh parsley, and kosher salt. Toss to fully combine.

Lastly, assemble the bowls. Add a scoop of cooked quinoa to the bottom of the bowl, followed by a scoop of the blackened chicken and a scoop of the slaw. Pour the Hot Honey Dressing on top, then serve and enjoy!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.