Name: Sheet Pan Hot Honey Chicken and Veggie Glow Bowls Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 pounds bone-in chicken thighs (4 large bone-in chicken thighs); 3 large carrots, cut in half lengthwise and then cut into 2 inch segments; 1 medium to large sweet potato, cut into ½-inch cubes; 2 tablespoons extra virgin olive oil; 1 teaspoon sweet paprika; 1 teaspoon garlic powder; 1 teaspoon dried thyme; 1 teaspoon chili powder; 1 teaspoon kosher salt; Freshly ground black pepper, to taste; 1 cup quinoa; 2 cups filtered water or chicken broth; ½ teaspoon kosher salt; 4 cups baby arugula; 2 to 3 cups finely shredded red cabbage; Lemon zest, for garnish; 3 tablespoons hot honey (such as Mike’s Hot Honey), for drizzling; 1 to 2 ounces feta cheese, crumbled; Fresh chopped parsley and cilantro, for garnish; Spicy Green Feta Sauce, for drizzling and serving

Jump to Recipe· 3.8 from 29 reviews

If you’re craving a vibrant, flavorful, and hearty meal that effortlessly combines spicy, sweet, and fresh elements, then you’re in for a treat with this Sheet Pan Hot Honey Chicken and Veggie Glow Bowls Recipe. Imagine juicy, perfectly roasted chicken thighs drenched in hot honey alongside colorful roasted veggies and fluffy quinoa, all brought together with a zingy, creamy green feta sauce that takes every bite to another level. These bowls are not only stunning to look at but are packed with protein and nutrients, making them the ideal choice for meal prep or a satisfying weeknight dinner that everyone will love.

Ingredients You’ll Need

A white baking tray holds one layer of roasted food, featuring four golden brown chicken thighs spaced evenly among many pieces of roasted orange sweet potatoes. The sweet potatoes are cut in two shapes: long sticks and small cubes, all with a slightly browned and seasoned surface. The chicken thighs have a crisp, textured skin with a mix of golden and darker brown spots from roasting. The tray is placed on a white marbled surface, and there is a clean, bright light highlighting the warm colors of the food. Photo taken with an iphone --ar 4:5 --v 7

To nail the perfect Sheet Pan Hot Honey Chicken and Veggie Glow Bowls Recipe, you only need a handful of straightforward ingredients that work harmoniously to build layers of flavor, texture, and color. Each ingredient plays a crucial role—from the spices that give the chicken its kick, to the fresh greens that bring brightness and balance to the dish.

2 pounds bone-in chicken thighs: Bone-in thighs lock in moisture, keeping the chicken tender and juicy.
3 large carrots: Cut into sizable chunks, they roast to a sweet, tender perfection adding vibrant orange hues.
1 medium to large sweet potato: Cubed sweet potato provides natural sweetness and a soft, hearty texture.
2 tablespoons extra virgin olive oil: Ensures everything roasts beautifully without sticking, while adding subtle, fruity notes.
1 teaspoon sweet paprika: Adds a smoky depth and beautiful color to the chicken and veggies.
1 teaspoon garlic powder: Infuses that classic savory punch without overpowering other flavors.
1 teaspoon dried thyme: Brings a subtle herbal earthiness perfect for balancing heat and sweetness.
1 teaspoon chili powder: This is what awakens the spicy vibe in the hot honey glaze, giving a gentle heat kick.
1 teaspoon kosher salt: Elevates every ingredient by enhancing natural flavors.
Freshly ground black pepper: Adds bright, sharp warmth that complements the poultry and vegetables.
1 cup quinoa: Provides a fluffy, protein-rich base to soak up all the goodness from the sheet pan.
2 cups water or chicken broth: The cooking liquid for quinoa, broth enriches flavor.
4 cups baby arugula: Peppery greens that brighten and balance the bowl’s richness.
2 to 3 cups finely shredded red cabbage: Offers crunch and vivid purple color for contrast.
Lemon zest: Delivers fresh citrus accents that awaken your palate.
3 tablespoons hot honey: The star sweet-spicy drizzle that ties the whole bowl together perfectly.
1 to 2 ounces crumbled feta: Creamy and tangy, feta adds a lovely salty dimension.
Fresh chopped parsley and cilantro: Herbaceous and vibrant, these finishing touches amp up freshness and aroma.

How to Make Sheet Pan Hot Honey Chicken and Veggie Glow Bowls Recipe

Step 1: Prepare the Chicken and Veggies

Start by preheating your oven to a steamy 425 degrees Fahrenheit and lining a large baking sheet with parchment paper for easy clean-up. Toss the chicken thighs, carrots, and sweet potatoes in a big bowl with olive oil to coat everything evenly. Then sprinkle in the sweet paprika, garlic powder, thyme, chili powder, kosher salt, and plenty of freshly ground black pepper. Don’t be shy with your hands—mix until every piece is beautifully coated with those spices that promise bold flavor in every bite.

Step 2: Roast to Perfection

Arrange the chicken and vegetables in a single layer on your prepared sheet pan, making sure the chicken pieces are skin side up and not touching the veggies. This spacing lets the heat circulate for optimal roasting. Pop the tray into your preheated oven and let everything bake for about 30 minutes. Remember to stir the veggies halfway through so they brown evenly. The chicken should reach an internal temperature of 165 degrees Fahrenheit—juicy and cooked through. If you can’t resist that extra crispy skin, slide the chicken under the broiler for a minute or two, but watch it carefully so it doesn’t burn!

Step 3: Cook the Quinoa

While your sheet pan masterpiece roasts, bring a medium pot of quinoa, water or broth, and kosher salt to a boil. Once boiling, cover with a lid and lower the heat to simmer for 15 minutes. After cooking, take the pot off the heat, fluff the quinoa with a fork, and keep it covered to steam and stay warm for another 5 to 10 minutes. This will yield beautifully light, fluffy quinoa that’s a perfect canvas for the bold toppings.

Step 4: Assemble Your Glow Bowls

Time for the fun part! Start each bowl with about half a cup of the warm quinoa on one side. Pile around a cup of peppery arugula and half a cup of crisp shredded red cabbage on the other side. Drizzle the greens lightly with the creamy spicy green feta sauce if you’re feeling adventurous. Then nestle a juicy chicken thigh and a generous scoop of roasted veggies right on top of the quinoa. Finish by drizzling 2 teaspoons of hot honey over each chicken piece, sprinkle with crumbled feta, lemon zest, and a scatter of fresh parsley and cilantro. Offer extra spicy green feta sauce on the side to dip or drizzle as you please—it makes every bite exciting!

How to Serve Sheet Pan Hot Honey Chicken and Veggie Glow Bowls Recipe

A white speckled bowl holds a colorful, layered meal on a white marbled surface. The bottom layer is a bed of light beige quinoa with a fluffy texture at the bottom-right side of the bowl. On the right side, there is a fresh bed of green arugula leaves with a slightly curly texture. Next to it, vibrant shredded purple cabbage adds a layer of crispness. On the left side, there are roasted, golden-orange sweet potato sticks with a slightly browned and seasoned surface. In the center sits a golden-brown grilled chicken piece with a crisp, textured skin. Above the chicken, a woman's hand is holding a wooden honey dripper, and golden honey is slowly drizzling down on the chicken. In the blurred background, a cream-colored cup is visible. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The garnish really brings this bowl to life. Fresh lemon zest adds just the right brightness to counterbalance the richness of the chicken and feta. Chopped parsley and cilantro not only add a vibrant green pop but also lift the aroma and freshness, making your meal feel like a homemade celebration. And of course, that final drizzle of hot honey is what your tastebuds will keep asking for again and again.

Side Dishes

This recipe is a wholesome meal by itself but can be paired with light side dishes like a crisp cucumber salad or homemade flatbread for scooping up any extra sauce. If you’re serving a crowd, a simple Greek salad or some roasted garlic hummus on the side complements the flavors beautifully.

Creative Ways to Present

Want to turn up the wow factor? Try serving these bowls in individual glass jars or mini cast iron skillets for a rustic touch. You can also layer the quinoa, greens, veggies, and chicken artistically on a large platter and let everyone build their own bowls. Adding a few edible flowers or microgreens as garnish can make your presentation picture-perfect for guests.

Make Ahead and Storage

Storing Leftovers

Once cooled, store the chicken, roasted veggies, quinoa, and greens separately in airtight containers in the fridge. Keeping elements apart preserves texture and makes reheating easier without sogginess. These components stay fresh for up to 3 days.

Freezing

If you want to meal prep for longer, the quinoa, cooked chicken, and roasted veggies freeze well. Portion them into freezer-safe containers and label with the date. Freeze for up to 2 months. Note that fresh greens and feta sauce are best added fresh when you’re ready to eat.

Reheating

Reheat the chicken and vegetables in the oven at 350°F until heated through to retain crispness. Microwaving is quicker but can soften textures. Warm the quinoa gently in the microwave or on the stovetop with a splash of water. Add fresh arugula, cabbage, hot honey, feta, and herbs right before serving for best flavor and texture.

FAQs

Can I use boneless chicken thighs instead?

Absolutely! Boneless thighs will cook a little faster and are convenient for quick meals. Just keep an eye on the cooking time and adjust accordingly to avoid drying out.

Is it possible to make this recipe vegetarian?

Yes! Swap the chicken for firm roasted tofu or chickpeas tossed in the same spice mix and roast until crispy. It’s a delicious alternative that keeps the hearty vibe intact.

What can I use if I don’t have hot honey?

No worries! You can make a quick substitute by mixing honey with a pinch of chili flakes or your favorite hot sauce to mimic that sweet and spicy combo.

How spicy is the dish?

The chili powder and hot honey provide a gentle heat that can be adjusted. If you prefer milder flavors, reduce the chili powder or drizzle less hot honey. For those who love heat, add extra or serve with a spicy green feta sauce on the side.

Can I prepare the quinoa ahead of time?

Definitely! Quinoa stores well in the fridge and can be cooked a day or two in advance. Just fluff and reheat gently before assembling your bowls.

Final Thoughts

You really can’t go wrong with this Sheet Pan Hot Honey Chicken and Veggie Glow Bowls Recipe. It’s colorful, bursting with flavor, and beautifully balanced with spicy, sweet, creamy, and fresh elements. Plus, it’s a breeze to prepare with minimal fuss and maximum nourishment. Whether you’re feeding yourself or the whole family, these bowls will become a staple that brightens up your meal routine. Don’t wait to make this glowing bowl of goodness your new favorite!