Flavorful sheet pan hot honey chicken served with a rainbow of veggies, arugula , and a creamy, spicy green feta sauce. These nourishing hot honey chicken bowls are packed with protein and make the perfect meal prep lunch or dinner!
Move over $15 Sweetgreen order, we’re making you from scratch with even more flavorful toppings and mix-ins.
These sheet pan hot honey chicken bowls out 1000x better and even more flavorful — because in 2025 we’re cooking more nourishing meals at home, of course! I took the base of chicken, argula, and sweet potatoes, but jazzed them up by roasting the chicken and sweet potato on a sheet pan with carrots and gorgeous spices, and serving with fresh arugula and cabbage, feta cheese, hot honey, and my favorite spicy green feta dressing.
OMG these bowls are a texture and flavor explosion in every bite. They pack in tons of protein to keep you full, satisfied, and absolutely glowing. Perfect for prepping and assembling during busy weeks!
Sheet Pan Hot Honey Chicken and Veggie Bowls
Ingredients
For the Bowls
- 4 Organic Chicken Thighs
- 3 Organic Carrots
- 1 Sweet Potatoe (diced)
- Spices: Paprika, Garlic, Thyme, Chili, Salt & Pepper
- Organic Arugula
- Organic Red Cabbage (shredded)
- Feta
- Lemon Zest
Spicy Green Feta Dressing
- 1 cup Greek Yogurt
- 4 ounces Feta
- 1 Jalapeno
- 1 clove Garlic
- 1/2 tbsp Lemon Juice
- 3 tbsp Cilantro & Parsley
Instructions
- Preheat oven to 425°F and line a sheet pan.
- Toss chicken, carrots, and sweet potatoes with olive oil + spices.
- Spread everything on the pan (skin side up!) and roast 30 mins, stirring veggies halfway. Broil 1–2 mins for extra crispy skin if desired.
- While that cooks, add all the sauce ingredients to a food processor
- Assemble bowls: arugula, cabbage, roasted veggies, chicken.
- Drizzle with hot honey + spicy green feta sauce. Finish with crumbled feta, lemon zest, and fresh herbs.