Description
This Blackened Chicken and Sweet Potato Bowl is a flavorful and nutritious dinner option that combines smoky seasoned chicken with roasted sweet potatoes and fresh greens. It’s a wholesome, gluten-free meal that’s perfect for meal prepping or a healthy weekday dinner, featuring a delicious balance of protein, fiber, and healthy fats.
Ingredients
Scale
Chicken and Seasoning
- 2 boneless, skinless chicken breasts
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (divided)
Roasted Sweet Potatoes
- 2 medium sweet potatoes, peeled and cubed
- Pinch of salt and pepper
- 1/2 tablespoon olive oil (from the 1 tablespoon total)
Bowl Assembly
- 4 cups mixed greens or spinach
- 1/2 cup cooked quinoa or brown rice (optional)
- 1/2 avocado, sliced
- 1/4 cup crumbled feta cheese
- 2 tablespoons plain Greek yogurt or dressing of choice
- Lime wedges for serving
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 425°F (218°C). Toss the peeled and cubed sweet potatoes with half of the olive oil along with a pinch of salt and pepper. Spread them evenly on a baking sheet, then roast for 25 to 30 minutes, flipping halfway through, until they are tender and golden brown.
- Prepare the Chicken Seasoning: While the sweet potatoes roast, mix smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper, salt, and black pepper in a small bowl. Rub this seasoning blend evenly over both sides of the chicken breasts to ensure a bold, blackened flavor.
- Cook the Chicken: Heat the remaining olive oil in a skillet over medium-high heat. Add the seasoned chicken breasts and cook for 5 to 6 minutes per side until the chicken is blackened on the outside and fully cooked through to an internal temperature of 165°F (74°C). Remove from the skillet and let the chicken rest for a few minutes before slicing to retain its juices.
- Assemble the Bowls: Divide the mixed greens (and cooked quinoa or brown rice if using) into serving bowls. Top each bowl with roasted sweet potatoes, sliced blackened chicken, avocado slices, crumbled feta cheese, and a dollop of Greek yogurt or your preferred dressing.
- Serve: Garnish with lime wedges to squeeze over the bowls just before eating for a fresh citrus brightness. Enjoy your healthy, flavorful bowl!
Notes
- For a dairy-free option, omit the feta cheese and Greek yogurt or substitute with dairy-free alternatives.
- You can grill the chicken instead of pan-searing for an extra smoky flavor.
- Feel free to swap quinoa with brown rice or another grain of choice, or omit completely for a lower-carb option.
