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!
Ingredients
For the Blackened Chicken:
- 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
For the Quinoa:
- 1 ½ Cup Quinoa rinsed well
- 3 Cups Broth or Water
For the Sweet Potatoes:
- 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
For the Hot Honey Dressing:
- ½ Cup Olive Oil
- 3 Tablespoon Honey
- 1 Tablespoon Dijon Mustard
- 2 Tablespoons Apple Cider Vinegar
- 1 Teaspoon Crushed Red Pepper Flakes
- ½ Teaspoon Kosher Salt
For the Slaw:
- 3 Cups Purple Cabbage shredded
- 1 Cup Shredded Carrots
- ½ Cup Greek Yogurt
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon Honey
- 1 Tablespoon Apple Cider Vinegar
- 1 Lime juiced
- ¼ Cup Fresh Parsley chopped
- ½ Teaspoon Kosher Salt
Instructions
- 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.
- 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!
Calories: 889kcal | Carbohydrates: 68g | Protein: 36g | Fat: 54g | Saturated Fat: 11g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 30g | Trans Fat: 0.1g | Cholesterol: 149mg | Sodium: 1909mg | Potassium: 1159mg | Fiber: 9g | Sugar: 21g | Vitamin A: 15786IU | Vitamin C: 35mg | Calcium: 131mg | Iron: 5mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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