Blackened Chicken and Sweet Potato Bowls

A vibrant, nutrient-rich meal featuring spicy blackened chicken, roasted sweet potatoes, hearty wild rice, and crisp greens. Tied together with a tangy hot honey Dijon dressing, this bowl is naturally gluten-free and dairy-free.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4

Ingredients

Blackening Spice

• 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 (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 garlic cloves, minced
• ¼ teaspoon cayenne pepper
• ½ teaspoon dried thyme
• ½ teaspoon kosher salt

Chicken

• 1½ pounds boneless, skinless chicken breasts
• 1½ teaspoons kosher salt
• 1 teaspoon arrowroot or tapioca flour
• 2 tablespoons olive oil
• Remaining blackening spice (mixed with salt and arrowroot above)

Bowl Assembly

• 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 to 425°F.
2. Make the blackening spice:
   In a small bowl, combine all the spice ingredients. Set aside.
3. Cook the wild rice:
   Rinse rice thoroughly in a strainer. Add to a medium pot with broth and salt. Bring to a boil, reduce heat to low, cover, and cook for about 40 minutes until tender. Turn off heat, uncover, and cover loosely with a clean dish towel to steam while you prepare the other components.
4. Roast the sweet potatoes:
   On a parchment-lined baking sheet, toss the diced sweet potatoes with olive oil, salt, and blackening spice. Spread evenly and roast for 25 to 30 minutes, stirring halfway through, until golden and tender.
5. Make the hot honey Dijon dressing:
   In a mason jar or mixing bowl, combine Dijon mustard, olive oil, honey, vinegar, lemon juice, garlic, cayenne, thyme, and salt. Shake or whisk well until smooth and emulsified. Store in the refrigerator until ready to use.
6. Cook the chicken:
   Pound the chicken breasts to an even ¼-inch thickness. Mix the remaining blackening spice with salt and arrowroot flour. Rub the spice mixture onto the chicken.
   Heat olive oil in a large skillet over medium-high heat. Sear chicken for 3 to 4 minutes per side until browned and cooked through. Let rest for a few minutes before slicing.
7. Assemble the bowls:
   In a large bowl, toss cabbage, kale, and cilantro with a few tablespoons of dressing. Divide the greens among four serving bowls. Top each with wild rice, roasted sweet potatoes, and sliced chicken. Garnish with smoked almonds and drizzle with additional dressing as desired.

Notes

• For extra flavor, cook the rice with a bay leaf or a garlic clove.
• Substitute tofu or chickpeas for the chicken to make it vegetarian.
• Swap kale for baby spinach or spring greens if you prefer a milder base.
• Store components separately and assemble just before eating to preserve texture.
• Use spicy honey or add extra cayenne for more heat.
• Keeps well in the fridge for up to 4 days in airtight containers.

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