Description
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
- In a small bowl, combine the paprika, cayenne (if using), thyme, garlic powder, black pepper, and rosemary.
- Rinse the wild rice until the water runs clear, then cook it in low-sodium chicken broth and kosher salt for about 40 minutes.
- 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.
- 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.
- 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.
- 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.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Sautéing and Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 100mg