Name: Blackened Chicken and Sweet Potato Bowls
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 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; 1 cup wild rice; 3 cups low-sodium chicken broth; ½ teaspoon kosher salt (for rice); 1 large sweet potato, diced (about 4 cups); 1 tablespoon olive oil (for sweet potatoes); ½ teaspoon kosher salt (for sweet potatoes); 3 tablespoons Dijon mustard; ¼ cup olive oil (for dressing); 2 tablespoons honey; 1 tablespoon apple cider vinegar; 2 tablespoons fresh lemon juice; 2 cloves garlic, minced; ¼ teaspoon cayenne pepper (for dressing); ½ teaspoon dried thyme (for dressing); ½ teaspoon kosher salt (for dressing); 1½ pounds boneless, skinless chicken breast; 1½ teaspoons kosher salt (for chicken); 1 teaspoon arrowroot or tapioca flour; 2 tablespoons olive oil (for chicken); 4 cups thinly shredded red cabbage; 4 cups thinly sliced lacinato kale, ribs removed; ½ cup chopped cilantro; ½ cup chopped smoked almonds

Description

A vibrant and wholesome bowl featuring smoky blackened chicken, roasted sweet potatoes, nutty wild rice, fresh greens, and a tangy hot honey dressing.

Ingredients

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
1 cup wild rice
3 cups low-sodium chicken broth
½ teaspoon kosher salt (for rice)
1 large sweet potato, diced (about 4 cups)
1 tablespoon olive oil (for sweet potatoes)
½ teaspoon kosher salt (for sweet potatoes)
3 tablespoons Dijon mustard
¼ cup olive oil (for dressing)
2 tablespoons honey
1 tablespoon apple cider vinegar
2 tablespoons fresh lemon juice
2 cloves garlic, minced
¼ teaspoon cayenne pepper (for dressing)
½ teaspoon dried thyme (for dressing)
½ teaspoon kosher salt (for dressing)
1½ pounds boneless, skinless chicken breast
1½ teaspoons kosher salt (for chicken)
1 teaspoon arrowroot or tapioca flour
2 tablespoons olive oil (for chicken)
4 cups thinly shredded red cabbage
4 cups thinly sliced lacinato kale, ribs removed
½ cup chopped cilantro
½ cup chopped smoked almonds

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Instructions

Preheat the oven to 425°F (220°C).
Mix the blackening spice ingredients in a small bowl.
Rinse the wild rice under cold water. In a pot, combine it with chicken broth and salt. Bring to a boil, then reduce heat, cover, and simmer for about 40 minutes until tender. Let it sit covered off the heat.
Toss diced sweet potatoes with olive oil, salt, and 2 teaspoons of the blackening spice. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through.
Whisk all dressing ingredients until smooth and well combined.
Pound chicken to even thickness. Season with salt, flour, and remaining blackening spice. Sear in oil over medium-high heat for 4 minutes per side until cooked through. Rest and slice.
Toss cabbage, kale, and cilantro with a few spoonfuls of dressing. Assemble bowls with greens, wild rice, roasted sweet potatoes, sliced chicken, and almonds. Drizzle with dressing as desired.

Notes

Tofu or shrimp can replace the chicken for a different protein.
Substitute quinoa or brown rice for wild rice if desired.
Spinach or arugula can be used instead of kale and cabbage.
For a nut-free version, omit almonds or use roasted sunflower seeds.
Adjust cayenne pepper for more or less spice.
Store leftovers in airtight containers for up to 4 days.
Reheat rice, sweet potatoes, and chicken separately; add fresh greens and dressing after warming.

Nutrition

Serving Size: 1 bowl
Calories: 580
Sugar: 10g
Sodium: 870mg
Fat: 26g
Saturated Fat: 4g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 7g
Protein: 40g
Cholesterol: 95mg