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/chunks; 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; 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; Spicy Green Feta Sauce; 3 tablespoons hot honey, for drizzling (I used Mike’s Hot Honey); 1 to 2 ounces feta, crumbled; Fresh chopped parsley and cilantro

Jump to Recipe· 4.9 from 6 reviews

If you’re searching for a dish that bursts with color, flavor, and a bit of healthy indulgence, look no further than these Sheet Pan Hot Honey Chicken and Veggie Glow Bowls! Imagine juicy, spice-dusted chicken thighs roasted to crisp perfection, sweet caramelized veggies, and fluffy quinoa, all drizzled with zesty hot honey and topped with a punchy green feta sauce. Whether you meal prep your lunches or bring the family together at dinner, this bowl is proof that a sheet pan dinner can feel both nourishing and exciting.

Sheet Pan Hot Honey Chicken and Veggie Glow Bowls Recipe - Recipe Image

Ingredients You’ll Need

These Sheet Pan Hot Honey Chicken and Veggie Glow Bowls use simple, powerhouse ingredients you probably already have. Each adds something special to the dish, from pops of color to layers of flavor and those irresistibly crispy textures.

Bone-in chicken thighs: Keep the skin on for ultra-juicy meat and a golden, crispy finish every time.
Carrots: Choose large carrots for sweeter flavor and cut them thick so they roast up tender, not mushy.
Sweet potato: Cubed sweet potato provides natural sweetness and vibrant color for eye-catching bowls.
Extra virgin olive oil: This helps everything caramelize beautifully and adds a subtle fruity note.
Sweet paprika: Adds warmth and a gentle smoky-sweet depth to the spice mix for your chicken and veggies.
Garlic powder: Essential for infusing every bite with savory goodness without the risk of burning fresh garlic.
Dried thyme: Its earthy flavor beautifully complements the sweet and spicy notes in the dish.
Chili powder: Brings gentle heat, making each bite more exciting (but not overwhelming).
Kosher salt: Helps draw out flavor from every ingredient so no part of your bowl feels bland.
Freshly ground black pepper: Perks up the spice blend with a bit of welcome sharpness.
Quinoa: The base of your glow bowls, it’s fluffy, protein-packed, and soaks up all the saucy goodness.
Filtered water (or chicken broth): Cook your quinoa in broth for even more flavor, if you have it on hand.
Baby arugula: Adds peppery freshness and a leafy crunch to every bowlful.
Shredded red cabbage: Its color pops and provides satisfying crunch and nutritional punch.
Lemon zest: A fresh squeeze of zest brings brightness and ties all the flavors together.
Spicy green feta sauce: Creamy, tangy, and a little spicy, this sauce is a flavor bomb you’ll want on everything.
Hot honey: Drizzle for that irresistible sweet-heat finish—Mike’s Hot Honey is perfect here.
Feta cheese: A crumble on top is salty, creamy, and completely crave-worthy.
Fresh chopped parsley and cilantro: Chopped herbs add a fresh finish, color, and herbaceous aroma.

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

Step 1: Prep the Oven and Sheet Pan

Begin by preheating your oven to 425 degrees F. Line your largest baking sheet with parchment paper—this is key for easy cleanup and keeping those chicken thighs crisp. Getting everything hot and ready before you start makes the whole process seamless and your Sheet Pan Hot Honey Chicken and Veggie Glow Bowls come together in a breeze.

Step 2: Toss the Chicken and Veggies in Spices

Grab a big mixing bowl and combine the chicken thighs, carrot chunks, and sweet potato cubes. Drizzle with olive oil, then shower on the paprika, garlic powder, thyme, chili powder, salt, and a few generous twists of fresh pepper. Toss with your hands until every veggie and all the chicken skin is shiny and coated with spice—this helps flavors soak in as everything roasts.

Step 3: Arrange on the Sheet Pan

Spread the chicken and veggies onto your prepared sheet pan, arranging everything in a single layer. Make sure the chicken pieces are skin side up and not touching the veggies—this helps them roast instead of steaming. Leaving space ensures caramelization and lots of crispy edges, which makes the Sheet Pan Hot Honey Chicken and Veggie Glow Bowls totally irresistible.

Step 4: Roast to Perfection

Slide the pan into your hot oven and let everything roast for 30 minutes, stirring the veggies halfway through to encourage even browning. The chicken is done when a thermometer inserted into the thickest part reads 165 degrees F. For an extra level of deliciousness, broil the chicken for 1 to 2 minutes at the end for deeply golden, crackly skin (just keep a close eye to prevent burning).

Step 5: Cook the Quinoa

While your chicken and veggies are working their magic, rinse your quinoa under cold running water to remove any bitterness. Add it to a saucepan with water (or broth) and salt, bring to a boil, then reduce to a simmer and cover for 15 minutes. Once it’s cooked, fluff with a fork and let it steam in the pot with the lid on for another 5–10 minutes. This results in light, perfectly tender quinoa for your Sheet Pan Hot Honey Chicken and Veggie Glow Bowls.

Step 6: Assemble the Glow Bowls

Grab four serving bowls. Spoon about ½ cup quinoa onto one side of each and pile fresh arugula and cabbage onto the other. Drizzle the greens with spicy green feta sauce for extra flavor. Nestle in your roast chicken thighs and colorful veggies. Finish each bowl with a generous drizzle of hot honey, a sprinkle of lemon zest, crumbled feta, parsley, and cilantro. Serve the extra sauce on the side for those who want more kick—then dig in and enjoy a bit of everything with every forkful!

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

Garnishes

Garnishing is where you get to play! For Sheet Pan Hot Honey Chicken and Veggie Glow Bowls, shower each bowl with fresh parsley, cilantro, and lemon zest right before serving. A crumble of creamy feta and a final drizzle of hot honey add brightness and wow-factor. Don’t forget a spoonful of spicy green feta sauce for a fresh, tangy finish.

Side Dishes

These bowls are hearty meal all on their own, but if you want to add a little something extra, consider serving with warm pita bread, roasted chickpeas for crunch, or a crisp cucumber salad. If you love a creamy element, a dollop of yogurt or extra feta sauce alongside makes a perfect match.

Creative Ways to Present

Go beyond bowls and try tucking everything into a large wrap or flatbread for a hand-held version, or lay out the components family-style so everyone can build their own Sheet Pan Hot Honey Chicken and Veggie Glow Bowls just the way they like. For a party or potluck, use smaller bowls and serve as colorful sliders or lettuce cups with all the toppings on the side.

Make Ahead and Storage

Storing Leftovers

Leftover Sheet Pan Hot Honey Chicken and Veggie Glow Bowls store beautifully—simply pop the chicken, veggies, and quinoa into separate airtight containers in the fridge. Keep the greens and garnishes separate so they stay crisp. Everything will keep for up to 4 days, making healthy lunches an absolute breeze.

Freezing

While these bowls are best fresh, you can absolutely freeze the roasted chicken and cooked quinoa. Place cooled portions in freezer-safe bags or containers and freeze for up to 2 months. Defrost overnight in the fridge for quick weeknight dinners. The veggies may become a bit softer after freezing, but the flavors remain delicious.

Reheating

For best results, reheat the chicken and veggies on a sheet pan at 350 degrees F until warmed through—this revives the crispy skin and caramelized edges. Quinoa can be reheated in the microwave with a splash of water to prevent drying out. Add fresh greens, garnishes, and hot honey after reheating so everything tastes just-made.

FAQs

Do I have to use bone-in chicken thighs?

Bone-in chicken thighs deliver incredible flavor and stay tender, but you can swap for boneless, skinless thighs or even chicken breasts if you prefer. Just reduce the cooking time slightly to avoid drying out the meat.

Is there a substitute for hot honey?

If you don’t have hot honey, make your own by mixing regular honey with a dash of your favorite hot sauce or crushed red pepper flakes. It’s a super simple hack for these Sheet Pan Hot Honey Chicken and Veggie Glow Bowls!

Can I use a different grain instead of quinoa?

Definitely! Orzo, cooked brown rice, pearl couscous, or even farro would all work as a hearty base for your glow bowls. Make sure to adjust any cooking times based on your chosen grain.

How spicy are these bowls?

The heat level can be easily adjusted to your liking. The hot honey brings a gentle, sweet warmth, while the feta sauce can be made milder or spicier depending on how much heat you add. Always taste and tweak before serving!

Can I meal prep these bowls for the week?

Sheet Pan Hot Honey Chicken and Veggie Glow Bowls were made for meal prep! Just assemble portions without the fresh greens, then add them right before eating for the best texture and crunch. Pack the feta sauce and hot honey separately for easy drizzling.

Final Thoughts

I truly hope you give Sheet Pan Hot Honey Chicken and Veggie Glow Bowls a try—each bowl is a celebration of bold flavors, vibrant veggies, and feel-good ingredients. Whether it’s lunch, dinner, or meal prep for your busiest days, this dish does it all. Dive in, get creative with toppings, and let these glow bowls become your new go-to favorite!