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Blackened Chicken and Sweet Potato Bowls Recipe

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This Blackened Chicken and Sweet Potato Bowl is a vibrant and flavorful dish combining tender, spiced chicken breast with roasted sweet potatoes, fluffy wild rice, and a refreshing kale and red cabbage salad. The hot honey Dijon dressing adds a perfect balance of sweetness and heat, while smoked almonds contribute a delightful crunch. Perfect for a nutritious and satisfying meal, this recipe features a beautiful blend of spices and textures that come together seamlessly in about 50 minutes.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop and Roasting
  • Cuisine: American
  • Diet: Low Salt

Ingredients

Blackening Spice Mix

  • 2 teaspoons paprika
  • ½ teaspoon cayenne pepper (optional)
  • 2 teaspoons dried thyme
  • 2 teaspoons garlic powder
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon dried rosemary

Wild Rice

  • 1 cup wild rice
  • 3 cups low-sodium chicken broth
  • ½ teaspoon kosher salt

Roasted Sweet Potatoes

  • 1 large sweet potato, diced (about 4 cups)
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • 2 teaspoons blackening spice mix (from above)

Hot Honey Dijon Dressing

  • 3 tablespoons Dijon mustard
  • ¼ cup olive oil
  • 2 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon kosher salt

Chicken

  • 1 ½ pounds boneless skinless chicken breasts
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon arrowroot or tapioca flour
  • 2 tablespoons olive oil
  • Remaining blackening spice mix (from above)

Salad and Toppings

  • 4 cups thinly shredded red cabbage
  • 4 cups thinly sliced lacinato kale (ribs removed)
  • ½ cup chopped cilantro
  • ½ cup chopped smoked almonds

Instructions

  1. Preheat the oven: Preheat your oven to 425℉ to prepare for roasting the sweet potatoes.
  2. Mix the Blackening Spice: In a small bowl, combine paprika, cayenne, thyme, garlic powder, black pepper, and rosemary. Set this spice blend aside for later use.
  3. Cook the Wild Rice: Rinse the wild rice under cold water until clear to remove excess starch. Place in a medium pot with chicken broth and salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for about 40 minutes until tender and fluffy. After cooking, remove the lid and cover with a dish towel to steam while cooking other ingredients.
  4. Roast the Sweet Potatoes: Line a baking sheet with parchment paper. Toss the diced sweet potatoes with olive oil, salt, and 2 teaspoons of the blackening spice blend. Spread evenly on the sheet and roast in the oven for 25 to 30 minutes, tossing halfway through, until tender and golden.
  5. Prepare the Hot Honey Dijon Dressing: In a wide-mouth mason jar, combine Dijon mustard, olive oil, honey, apple cider vinegar, lemon juice, minced garlic, cayenne, thyme, and salt. Secure the lid and shake vigorously until emulsified and smooth. Refrigerate until ready to use.
  6. Prepare the Chicken: Place chicken breasts between sheets of parchment paper and gently pound with a meat mallet or skillet bottom until an even ¼-inch thickness. Mix the remaining blackening spice with kosher salt and arrowroot flour. Season the chicken thoroughly on all sides with this mixture.
  7. Sear the Chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When hot but not smoking, add the chicken breasts and sear for 3 to 4 minutes per side until golden brown and fully cooked. Transfer to a cutting board and rest while preparing the rest of the bowl.
  8. Toss the Salad: In a large mixing bowl, combine red cabbage, kale, and cilantro. Drizzle with a few tablespoons of the hot honey Dijon dressing and toss well to coat.
  9. Assemble the Bowls: Divide the greens among four bowls. Add a scoop of wild rice and roasted sweet potatoes to each bowl. Slice the rested chicken thinly and distribute evenly on top. Garnish with chopped smoked almonds and another drizzle of the hot honey Dijon dressing for extra flavor.

Notes

  • For extra heat, add more cayenne pepper to the blackening spice or the dressing.
  • You can substitute arrowroot or tapioca flour with cornstarch if needed.
  • Use parchment paper for easy cleanup when roasting sweet potatoes.
  • Let the chicken rest after searing to keep it juicy and tender.
  • The dressing can be made ahead and refrigerated for up to 3 days.
  • Wild rice can be replaced with brown rice or quinoa for variation.

Find it online: https://cheftinaskitchen.com/blackened-chicken-and-sweet-potato-bowls-recipe/