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Flavorful Gluten-Free Blackened Chicken and Sweet Potato Bowls

Blackened Chicken and Sweet Potato Bowls
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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.

Ingredients

Scale
  • 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

Instructions

  1. In a small bowl, combine the paprika, cayenne (if using), thyme, garlic powder, black pepper, and rosemary.
  2. Rinse the wild rice until the water runs clear, then cook it in low-sodium chicken broth and kosher salt for about 40 minutes.
  3. Toss the diced sweet potatoes in olive oil, salt, and 2 teaspoons of the blackening spice blend. Roast in a preheated oven at 425°F (218°C) for 25-30 minutes.
  4. In a jar, shake together the Dijon mustard, olive oil, honey, apple cider vinegar, lemon juice, minced garlic, cayenne, thyme, and kosher salt until well emulsified.
  5. Pound the chicken breasts to an even 1/4-inch thickness. Season with kosher salt, flour, and the blackening spice mix, then cook in hot olive oil over medium-high heat for 3-4 minutes per side.
  6. In a large bowl, combine shredded red cabbage, sliced kale, and chopped cilantro with a few tablespoons of the honey mustard dressing. Divide among four bowls, topping each with wild rice, roasted sweet potatoes, sliced chicken, smoked almonds, and an extra drizzle of dressing.

Notes

  • Pound the chicken to 1/4-inch thickness for even cooking.
  • Don’t skimp on the blackening spice for seasoned sweet potatoes.
  • Rinse the wild rice to achieve fluffy texture.
  • Adjust cayenne pepper in the honey dressing to taste.
  • Let the chicken rest after cooking for tender slices.
  • Drizzle extra dressing when assembling for added flavor.

Nutrition

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