Hot Honey Chicken Bowls
Published on September 22, 2025
Quick Summary
These Hot Honey Chicken Bowls are loaded with bold flavor and wholesome ingredients like roasted sweet potatoes, juicy spiced chicken, crisp veggies, and creamy cottage cheese. Drizzled with sweet heat from hot honey and topped with jalapeño ranch, these bowls are customizable, easy to prep, and perfect for busy weeknights or healthy meal prep!
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Pin ItHot Honey Chicken Bowls: Packed with Protein, Flavor, & Perfect for Meal Prep
You know we love a good bowl recipe around here, especially one that’s packed with bold flavor and comes together with fresh, nourishing ingredients. These Hot Honey Chicken Bowls have quickly become a go-to in our house because they’re so easy to prep ahead, and they never get boring.
Think of this as a fun twist on those viral cottage cheese and beef bowls you’ve seen all over social, but we’re swapping in juicy hot honey chicken, roasted sweet potatoes, and vibrant toppings that make every bite pop. Same high-protein, meal prep-friendly concept, just leveled up with more flavor, color, and texture.
A scoop of cottage cheese adds creaminess and a protein boost, while cucumber, avocado, and pickled red onions keep things fresh and balanced. And if you’re a sauce person (hi, same), a drizzle of jalapeño ranch takes it to the next level, totally optional, but so good.
These bowls are perfect for lunch, dinner, or even entertaining, they’re easy to customize, and everyone can build their own just the way they like it. Fun, flavorful, and totally satisfying.
Ingredients (with Helpful Notes)
For the Sweet Potatoes:
- Choose sweet potatoes that are firm and free from blemishes.
- Cut into uniform cubes so they roast evenly.
- Don’t skip flipping halfway — it helps get that crispy edge!
For the Hot Honey Chicken:
- Hot honey: You can buy it or make your own by mixing honey with chili flakes or hot sauce.
- Lemon juice: Fresh is best for a little brightness.
- Spices: Smoked paprika, cumin, and garlic powder bring depth and warmth.
- Chicken: Boneless, skinless breasts work well, but thighs would also be delicious.
- Olive oil: Helps get a nice sear on the chicken when cooking.
For the Bowls:
- Arugula: Peppery and fresh — you can sub with spinach or mixed greens.
- Cottage cheese: Adds creaminess and protein; Greek yogurt is a good swap.
- Cucumber: Adds crunch and freshness.
- Avocado: Slice just before serving to keep it vibrant.
- Pickled red onions: The perfect tangy topping. I always have a jar in the fridge.
- Corn salsa: This is optional, but so good, especially during the summer time!
- Hot honey: For drizzling on top!
- Jalapeño ranch: Optional, but if you love sauce, go for it! It adds a spicy-creamy finish.
Tips for Making the Bowls
- Prep ahead: Roast the sweet potatoes and cook the chicken in advance for easy assembly during the week.
- Don’t overcook the chicken: Use a meat thermometer to ensure it hits 165°F and stays juicy.
- Keep ingredients separate for meal prep: Assemble bowls when ready to eat to avoid soggy greens or watery cottage cheese.
- Add crunch: Toss in toasted pepitas or crushed tortilla chips for extra texture.
- Make it your own: Swap out toppings based on what you love or what’s in season.
Hot Honey Chicken Bowls
Ingredients
For the Sweet Potatoes:
- 2 medium sweet potatoes, cut into ½ inch cubes
- 1 tablespoon olive oil
- Kosher salt and black pepper, to taste
For the Hot Honey Chicken:
- 2 tablespoons hot honey
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper
- 2 pounds boneless chicken breast, cut into-1inch cubes
- 2 tablespoons olive oil
For the Bowls:
- 4 cups arugula
- 2 cups cottage cheese
- 1 cup cucumber, diced
- 2 avocados, sliced
- Pickled red onions
- Corn salsa, optional
- Hot honey, for drizzling
- Cilantro, for garnish, optional
- Jalapeño ranch, for serving, optional
Instructions
- Preheat the oven to 400 degrees. Place the sweet potatoes on a large baking sheet. Drizzle with olive oil and toss until well coated. Make sure they are in an even layer and not touching. Season with salt and pepper to taste. Roast for 25 to 30 minutes, or until tender, flipping halfway through with a spatula.
- Meanwhile, in a large bowl, whisk together the hot honey, lemon juice, smoked paprika, garlic powder, cumin, salt and crushed red pepper. Add the chicken and stir until the chicken is well coated.
- In a large skillet, heat the oil over medium-high heat, add the chicken. Cook for 5 to 6 minutes or until chicken is cooked through and reaches 165 degrees F. Remove from heat.
- To assemble the bowls, divide the ingredients evenly between bowls. You can make 4 to 6 bowls, depending on how hungry you are. Start with the arugula, then add cooked chicken, roasted sweet potatoes, cottage cheese, cucumber, avocado, pickled red onions, and corn salsa, if using. Drizzle with hot honey and garnish with cilantro, if desired. The bowls don’t need a dressing, but if you want extra flavor and like sauce, you can drizzle with jalapeño ranch. Serve and enjoy!
Notes
Nutrition
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