These Spicy Honey Mustard Chicken Bowls come loaded with roasted sweet potatoes, vibrant cabbage, and fluffy quinoa. High in protein and easy to prepare in advance, they’re the ultimate choice for quick weekday meals.

Packed with bold, sweet-and-spicy flavors, these bowls deliver satisfying textures and an impressive nutritional boost. They’re perfect for meal prep and hold up wonderfully as leftovers.

The honey mustard sauce does double duty: first as a glaze for the chicken and then as a flavorful drizzle, ensuring every bite is bursting with spicy-sweet perfection.

Similar to my Sweet and Tangy Chicken Bowls, this recipe includes a balanced mix of veggies, protein, and grains for a wholesome, complete meal.

How to Prepare Spicy Honey Mustard Chicken Bowls

While there are a few steps involved, this recipe comes together in about 45 minutes. You can even prep parts of it ahead of time for added convenience.

Ingredients

Chicken: Choose boneless, skinless breasts or thighs. For a vegetarian twist, substitute with two blocks of extra-firm tofu.
Spices: Paprika, thyme, and garlic powder bring flavor to the chicken, while cayenne pepper adds heat to the sauce. Adjust the spice level to your liking with 1/4 to 1/2 teaspoon of cayenne.
Sweet Potatoes: These provide fiber and key nutrients like vitamins A and C.
Cabbage: Red cabbage is my go-to for its vibrant color and nutrients, sliced thin or shaved on a mandoline.
Quinoa: A fast-cooking, protein-packed grain. Swap with rice or farro if preferred.
Mustard: Dijon mustard offers sharpness and acidity.
Honey: A classic ingredient that balances the mustard’s tang.
Vinegar: White wine vinegar lends a gentle tang without overpowering.
Garlic: Adds aromatic depth to the sauce.

For exact measurements, see the recipe card below.

Instructions

Roast Sweet Potatoes
Spread diced sweet potatoes on a large baking sheet and roast for 20 minutes. Shift them to one side of the pan.
Add Cabbage to the Pan
Place sliced cabbage alongside the sweet potatoes and roast for an additional 10 minutes.

3. Prepare the Sauce
Whisk together the spicy honey mustard dressing in a bowl or shake it up in a jar.

4. Season the Chicken
In a medium bowl, coat chicken with paprika, garlic powder, thyme, salt, and pepper.

5. Cook the Chicken
Sauté the seasoned chicken in a skillet over medium heat until fully cooked. Stir in half the sauce and cook for another minute.

6. Assemble the Bowls
Divide the quinoa, roasted vegetables, and chicken among 4 serving bowls. Drizzle the remaining sauce over the top, and enjoy!

Recipe Customizations

Swap Sweet Potatoes for Squash: Butternut, delicata, or honeynut squash make excellent alternatives.
Tone Down the Spice: Reduce or skip the cayenne pepper for a milder sauce.
Add Leafy Greens: Stir spinach or kale into the quinoa while it’s warm to wilt the greens slightly.
Alternative Protein Options: Extra-firm tofu works wonderfully in place of chicken.

Prep and Storage Tips

Make-Ahead: Prepare the sauce up to 2 days in advance. Store it in the refrigerator until needed.
Storing Leftovers: Keep bowls in airtight containers in the fridge for up to 3 days. Reheat in the microwave or a skillet, or enjoy them cold.