Name: Flavorful Gluten-Free Blackened Chicken and Sweet Potato Bowls
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 tablespoons paprika; 1 teaspoon cayenne pepper (optional); 1 teaspoon dried thyme; 1 teaspoon garlic powder; 1 teaspoon freshly ground black pepper; 1 teaspoon dried rosemary; 1 cup wild rice; 4 cups low-sodium chicken broth; 1 teaspoon kosher salt; 1 large sweet potato, diced (about 4 cups); 2 tablespoons olive oil; 1 teaspoon kosher salt; 1 tablespoon Dijon mustard; 3 tablespoons olive oil; 2 tablespoons honey; 2 tablespoons apple cider vinegar; 1 tablespoon fresh lemon juice; 2 cloves garlic, minced; 1/4 teaspoon cayenne pepper; 1 teaspoon dried thyme; 1 teaspoon kosher salt; 1 ½ pounds boneless, skinless chicken breast; 1 teaspoon kosher salt; 1/4 cup arrowroot or tapioca flour; 2 tablespoons olive oil; 1 cup thinly shredded red cabbage; 1 cup thinly sliced lacinato kale (ribs removed); 1/4 cup cilantro, chopped; 1/4 cup chopped smoked almonds

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The aroma of Blackened Chicken and Sweet Potato Bowls sizzling in a hot skillet takes me back to family dinners, when we’d gather around the table, laughter mingling with the rich, inviting scents of our favorite comfort food. This dish captures that cherished feeling, bringing together smoky, spicy chicken and the natural sweetness of roasted sweet potatoes, all drizzled with a zesty honey mustard dressing. What’s better? This vibrant bowl not only satisfies cravings but is both gluten-free and dairy-free, making it a perfect choice for diverse dietary needs.

With just a bit of prep, you can whip up these Blackened Chicken and Sweet Potato Bowls as a quick weeknight dinner or an impressive meal-prep option for your lunches. The combination of textures—from crispy chicken to creamy sweet potatoes and fresh greens—creates a delicious balance that your whole family will love. So, grab your apron and let’s bring the warmth of home-cooked goodness to your kitchen!

Why are Blackened Chicken and Sweet Potato Bowls irresistible?

Nothing quite compares to the delightful harmony of flavors packed into these bowls. As the crispy, blackened chicken meets the naturally sweet roasted potatoes, you can feel the joy in each bite. Topped with a tangy honey mustard dressing and vibrant greens, this dish is more than just a meal—it’s a warm hug on a plate that brings comfort and excitement to your dining table.

Ingredients

Full measurements are in the recipe card below.

For the Blackening Spice:
* Paprika – Adds color and a slightly sweet, peppery flavor.
* Cayenne pepper (optional) – Provides heat; adjust to your preference.
* Dried thyme – Offers an herbaceous flavor.
* Garlic powder – Adds savory, aromatic notes.
* Freshly ground black pepper – Enhances with its peppery bite.
* Dried rosemary – Contributes a distinctive savory flavor.

For the Wild Rice:
* Wild rice – Offers hearty texture and a unique nutty flavor.
* Low-sodium chicken broth – Provides moisture and depth of flavor.
* Kosher salt – Enhances all of the flavors in the dish.

For the Sweet Potatoes:
* Large sweet potato, diced (about 4 cups) – Delivers natural sweetness and comforting texture.
* Olive oil – Essential for roasting and achieving that lovely browning.
* Kosher salt – Elevates the flavors during roasting.

For the Hot Honey Dressing:
* Dijon mustard – Adds tanginess and a creamy texture.
* Olive oil – Helps to create a smooth emulsion.
* Honey – Balances the heat with its delightful sweetness.
* Apple cider vinegar – Introduces acidity to balance all the flavors.
* Fresh lemon juice – Brightens the dressing with a zesty touch.
* Garlic, minced – Infuses the dressing with a savory kick.
* Cayenne pepper – Adjust for spice preference.
* Dried thyme – Brings in more herbaceous notes.
* Kosher salt – Enhances the overall flavors.

For the Chicken:
* Boneless, skinless chicken breast (1 ½ pounds) – Best if pounded to even 1/4 inch thickness for even cooking.
* Kosher salt – Essential for flavoring the chicken.
* Arrowroot or tapioca flour – Creates a crispy coating for the chicken.
* Olive oil – For searing to golden perfection.

To Assemble:
* Thinly shredded red cabbage – Adds vibrant color and a satisfying crunch.
* Thinly sliced lacinato kale (ribs removed) – Provides texture and nutrition.
* Cilantro, chopped – Brings freshness and a burst of flavor.
* Chopped smoked almonds – Adds delightful textural contrast.

These Blackened Chicken and Sweet Potato Bowls are not only a feast for the eyes but a delicious way to nourish your body and soul!

How to Make Blackened Chicken and Sweet Potato Bowls

Mix the Spices: In a small bowl, combine the paprika, cayenne (if using), thyme, garlic powder, black pepper, and rosemary. This aromatic blend will give your chicken a lovely depth of flavor.
Prepare the Wild Rice: Rinse the wild rice until the water runs clear, then cook it in low-sodium chicken broth and a pinch of kosher salt for about 40 minutes, or until tender and fluffy. Cover with a dish towel to keep it warm and allow it to steam.
Roast the Sweet Potatoes: Toss the diced sweet potatoes in olive oil, salt, and 2 teaspoons of your blackening spice blend. Roast in a preheated oven at 425°F (218°C) for 25-30 minutes, flipping halfway through until they’re beautifully golden and tender.
Make the Hot Honey Dressing: In a jar, shake together the Dijon mustard, olive oil, honey, apple cider vinegar, lemon juice, minced garlic, a pinch of cayenne, thyme, and kosher salt until well emulsified. This dressing packs a zesty punch!
Sear the Chicken: Pound the chicken breasts to an even 1/4-inch thickness for uniform cooking. Season generously with kosher salt, arrowroot or tapioca flour, and the remaining blackening spice mix. Cook in hot olive oil over medium-high heat until golden brown and cooked through, about 3-4 minutes per side. Allow to rest before slicing.
Assemble the Bowls: In a large bowl, combine shredded red cabbage, sliced lacinato kale, and chopped cilantro with a few tablespoons of the honey mustard dressing. Divide the greens among four bowls, topping each with wild rice, roasted sweet potatoes, sliced chicken, smoked almonds, and an extra drizzle of dressing.

Optional: Garnish with additional cilantro for a fresh touch.

Exact quantities are listed in the recipe card below.

Expert Tips for Blackened Chicken and Sweet Potato Bowls

Uniform Chicken Thickness: Pound the chicken to 1/4-inch thickness to ensure even cooking, preventing any dry spots.
Perfectly Seasoned Sweet Potatoes: Don’t skimp on the blackening spice! It enhances the natural sweetness, creating a delightful contrast.
Cooking Rice: Rinse the wild rice thoroughly before cooking; this removes excess starch and helps achieve that perfectly fluffy texture.
Adjusting Spice Levels: Remember, you can always adjust the cayenne pepper in the hot honey dressing to cater to your taste buds and spice tolerance.
Resting Chicken: After searing, let the chicken rest for a few minutes before slicing. This ensures the juices redistribute, resulting in more tender slices.
Layering Flavors: When assembling your bowls, drizzle a little extra dressing over each component for added flavor in every bite of your Blackened Chicken and Sweet Potato Bowls.

How to Store and Freeze Blackened Chicken and Sweet Potato Bowls

Fridge: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep ingredients separate if possible to maintain texture.

Freezer: You can freeze the chicken and sweet potatoes together for up to 2 months. Make sure to cool completely, then place in freezer-safe bags or containers for optimal freshness.

Reheating: Thaw overnight in the fridge before reheating. Use a microwave or oven to warm, and enjoy your flavorful Blackened Chicken and Sweet Potato Bowls for a quick meal!

Ingredients Preservation: For the best quality, store the dressing separately and add just before serving, ensuring it stays fresh and zesty.

FAQs About Blackened Chicken and Sweet Potato Bowls

Q: What seasoning is in blackened chicken bowls?
A: The blackened seasoning typically includes paprika, cayenne pepper, thyme, garlic powder, black pepper, and rosemary—essentially a flavorful mix that elevates your Blackened Chicken and Sweet Potato Bowls.

Q: What spices go well with sweet potato and chicken?
A: Sweet potatoes and chicken pair wonderfully with spices like paprika, garlic powder, thyme, and rosemary. These spices deepen the flavors and enhance the overall taste of your dish.

Q: What is the best combination with sweet potatoes?
A: Sweet potatoes are delicious when paired with savory proteins like chicken, spicy seasonings, and fresh herbs. Combining them in bowls creates a satisfying balance, as seen in Blackened Chicken and Sweet Potato Bowls.

Q: Is chicken and sweet potato good for dogs?
A: Yes, cooked chicken and sweet potatoes can be healthy for dogs in moderation. Ensure there are no added spices or seasonings that might be harmful to their health. Always consult your vet for guidance!

Q: What spices are good for blackening chicken?
A: Spices like paprika, cayenne pepper, garlic powder, black pepper, and dried thyme are perfect for blackening chicken, providing that distinct smoky and spicy flavor that makes dishes like Blackened Chicken and Sweet Potato Bowls so tempting.

Q: Is blackened seasoning just Cajun seasoning?
A: While both blackened and Cajun seasonings share some spices, blackened seasoning often focuses on a spicier, smoky profile, perfect for pan-searing chicken, adding a delicious crust to the dish.