Sheetpan Hot Honey Sweet Potato Bowls

Sheetpan Hot Honey Sweet Potato Bowls mains The chicken and sweet potatoes are seasoned and roasted together on a sheet pan, and we love to serve them up with a simple slaw and creamy feta herb sauce sheetpan meals Sheetpan Hot Honey Sweet Potato Bowls one pot meals, chicken

These hot honey chicken bowls are easy to make and so delicious. A great balance of protein and veggies and perfect for meal prep or for busy weeknights. The chicken and sweet potatoes are seasoned and roasted together on a sheet pan, and we love to serve them up with a simple slaw and creamy feta herb sauce.

Sheetpan Hot Honey Sweet Potato Bowls

Why You Are Going To Love This Sheet Pan Chicken & Potatoes Recipe

  • It’s a One-Pan Meal: Everything is roasted on a sheet pan, which means less cleanup and speedy dinner
  • It’s Healthy & Satisfying: Loaded with simple greaf flavor, protein, and fiber.
  • It’s Customizable: Feel free to switch up seasonings or add extra veggies (root veggies work well here) to the sheet pan of you wish.
  • It’s Perfect for Meal Prep: Leftover hot honey chicken and sweet potatoes are just as delicious the next day - so this is a perfect dish for meal prep.

Sheetpan Hot Honey Sweet Potato Bowls

Hot Honey Sweet Potato Bowls Recipe Ingredients

  • CHICKEN: Boneless skinless chicken thighs work the best for this recipe as they cook up in the same time as the sweet potatoes and it is also very hard to over cook them. If you do end up using a different cut of chicken like bone in chicken thighs or chicken breast you may need to adjust the cooking time or start by cooking the chicken and adding the potatoes in a little later.
  • SWEET POTATOES: Sweet potatoes are highly nutritious root vegetables rich in fiber, vitamins (especially A and C), and antioxidants like beta-carotene. We love them but if you prefer to switch up the veggies I recommend using other roots veggies that have the same cooking time otherwise you will have to adjust the cooking time or add in the veggies later in the baking time as they will burn or over cook (like asparagus or broccoli or other quick cooking veggies)
  • OLIVE OIL: For Tossing the potatoes and the chicken with. I use extra virgin olive oil.
  • HOT HONEY: We use a store-bought one that I always have in the pantry but a quick homemade recipe is: Combine 1/4 cup honey, 1-2 tablespoons of hot sauce (like Frank’s RedHot or Cholula). Whisk in a small bowl or saucepan over low heat or in the microwave for 10-20 seconds until combined. We use it for the chicken and potatoes plus the slaw and dressing.
  • SPICES: I like to use a blend of paprika, garlic powder, dried oregano or thyme (or Italian seasoning), chili powder and of course salt and pepper. Feel free to switch out the herb blend if you wish and adjust amounts to taste.
  • COLESLAW MIX: You could definitely slice up your own green or red cabbage and grate carrots yourself but I usually just use store-bought coleslaw mix for ease and convenience.
  • YOGURT: I use plain greek yogurt for the sauce and for the creamy slaw.
  • MUSTARD: You will need dijon mustard or prepared mustard for the slaw which adds nice flavor and tang.
  • LEMON JUICE: Freshly squeezed for the slaw and the sauce. If you prefer to use apple cider vinegar you can.
  • FETA CHEESE: For the feta herb hot honey sauce.
  • GARLIC: For the sauce. Just once small clove of garlic.
  • FRESH HERBS: I use fresh parsley and fresh dill for the sauce and for garnishing the dish.
  • OPTIONAL ADD INS: Feel free to add more heat to the chicken by adding more spices like red pepper flakes or cayenne. Feel free to add in some sliced shallots or red onions to the sheet pan for extra flavor. Feel free to substitute some of the potatoes for any other root vegetable cut to approx the same side like carrots, or beets.

Sheetpan Hot Honey Sweet Potato Bowls

Sheetpan Hot Honey Sweet Potato Bowls

How to Make Hot honey Chicken Bowls (detailed instructions in recipe card below):

  1. Toss Chicken & Potatoes On Sheet Pan: Toss with olive oil, spices and hot honey
  2. Bake: Bake until chicken is cooked through and sweet potatoes are tender.
  3. Toss Together Coleslaw Ingredients: While chicken is roasting whisk together the yogurt, mustard, lemon juice and hot honey. Toss the coleslaw mix with the dressing and season with salt and pepper to taste.
  4. Blend Sauce Ingredients: In a mini chopper or food processor, process all the sauce ingredients until creamy and blended.
  5. Plate & Serve: Plate chicken and potatoes along with some of the coleslaw and drizzle over some of the sauce and garnish with fresh parsley or dill or a bit of both.

Hot Honey Chicken Bowls Make Ahead, Storage & Freezing

  • MAKE AHEAD: This dish comes together so quickly so if you wanted to make something ahead of time to save time I would say it’s the sauce and the dressing. They can be made 1-2 days ahead and stored in airtight containers or jars in the fridge until ready to serve.
  • STORAGE: Sheet pan chicken and sweet potatoes can be stored in an airtight container in the refrigerator for 3–4 days. Reheat in the microwave or in the air fryer or oven.
  • FREEZING: The chicken and potatoes can be frozen for up to 1-3 months. For best results, cooked meals should be in sealed containers or freezer bags stored in the freezer. Thaw overnight in the refrigerator before reheating. Sweet potatoes may become slightly softer after freezing and thawing.

Sheetpan Hot Honey Sweet Potato Bowls

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Recipe

Servings: 4
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins

Ingredients

  • 2-2½ lbs chicken thighs, skinless boneless (approximately 6-8)
  • 1½ lbs sweet potatoes, ½ inch cubes or half moons
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon hot honey
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano or thyme
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • Freshly ground black pepper

For the Creamy Slaw

  • ½ cup Greek yogurt
  • 1 tablespoon mustard (yellow or dijon)
  • 2 tablespoons lemon juice or apple cider vinegar
  • 1 tablespoon hot honey
  • 4 cups coleslaw mix
  • Salt and pepper to taste

For the Feta Sauce

  • 4 ounces feta cheese
  • ½ cup Greek yogurt
  • 2 tablespoons water
  • 1 tablespoon extra-virgin olive oil
  • 1 small garlic clove, coarsely chopped
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons parsley
  • 2 teaspoons fresh chopped dill, plus more for garnish
  • 1 tablespoon hot honey

Additional toppings (optional):

  • Avocado slices
  • Crumbled feta
  • Pickled red onions
  • Hot honey
  • Chopped parsley or dill

Directions

For the sauce

  1. In a food processor, combine feta, yogurt, water, olive oil, garlic, lemon juice, hot honey parsley, and dill. Process until creamy and combined, scraping down the sides as needed. Transfer to a serving bowl and refrigerate until ready to serve.

For the Chicken & Potatoes

  1. Preheat the oven to 425°F and grease large sheet pan or line with parchment paper.
  2. On the sheet pan, combine the chicken thighs, sweet potatoes, olive oil, hot honey and all the spices. Toss everything together until evenly coated, then spread the mixture out in an even, single layer.
  3. Transfer pan to preheated oven and roast for 30-35 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the sweet potatoes are tender and slightly caramelized.

For The Creamy Slaw

  1. In a large bowl whisk together the yogurt, hot honey, and mustard.
  2. Add the coleslaw mix to the bowl and toss well with the dressing. Test for seasoning and season with salt and pepper as needed. Chill until ready to serve.

Assemble Bowls

  1. Plate the chicken and potatoes with some of the coleslaw, drizzle chicken with creamy feta sauce and garnish with fresh herbs. Feel free to serve with any of the extra toppings if you wish.

Sheetpan Hot Honey Sweet Potato Bowls