Description
Blackened Chicken and Sweet Potato Bowls combine tender, spice-rubbed chicken breasts with caramelized roasted sweet potatoes and sautéed bell peppers and onions. This nutritious and flavorful dinner option is perfect for a wholesome weeknight meal, topped with creamy avocado slices and fresh cilantro for a burst of freshness.
Ingredients
Sweet Potatoes
- 2 large sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Chicken and Spice Rub
- 4 boneless, skinless chicken breasts
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Vegetables and Garnishes
- 1 cup bell peppers, diced
- 1 cup red onion, diced
- 1 avocado, sliced (for topping)
- Fresh cilantro (for garnish, optional)
Instructions
- Preheat Oven: Begin by preheating your oven to 425°F (220°C) to prepare for roasting the sweet potatoes.
- Prep Sweet Potatoes: Toss the diced sweet potatoes with 1 tablespoon olive oil, salt, and black pepper in a bowl until evenly coated. Spread them in a single layer on a baking sheet.
- Bake Sweet Potatoes: Roast the sweet potatoes in the preheated oven for 25-30 minutes, flipping them halfway through cooking, until they are tender and slightly caramelized on the edges.
- Prepare Spice Mix: In a small bowl, combine paprika, garlic powder, onion powder, cayenne pepper, dried thyme, salt, and black pepper. This spice blend will give the chicken its signature blackened flavor.
- Season Chicken: Rub the spice mixture thoroughly over all sides of the chicken breasts, ensuring they are well coated with the seasoning.
- Cook Chicken: Heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Add the seasoned chicken breasts and cook for 5-7 minutes on each side, until the chicken is browned on the outside and cooked through internally.
- Sauté Vegetables: Using the same skillet, add the diced bell peppers and red onion. Sauté for 3-5 minutes until the vegetables soften slightly and develop a bit of color.
- Slice Chicken: Remove the cooked chicken from the skillet and let it rest for a few minutes. Then slice the chicken breasts into strips for serving.
- Assemble Bowls: In serving bowls, layer the roasted sweet potatoes, sautéed vegetables, and sliced blackened chicken to create a balanced and colorful meal.
- Garnish: Top each bowl with avocado slices and fresh cilantro for added creaminess and a fresh herbal note. Serve immediately.
Notes
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for safe consumption.
- Adjust cayenne pepper to your preferred spice level or omit if you prefer less heat.
- For added crunch, sprinkle some toasted pumpkin seeds or chopped nuts on top before serving.
- This dish can be prepared ahead by roasting the sweet potatoes and prepping the spice mix in advance.
- Substitute chicken breasts with thighs for a juicier option if desired.
