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These Blackened Chicken and Sweet Potato Bowls are a riff on one of Sweetgreen’s seasonal favorites that I love. Spicy chicken, warm sweet potatoes, and other goodies over hearty wild rice are all drizzled with a delicious honey mustard dressing. This recipe is sure to be a hit around your table!
I love this recipe for a variety of reasons. First and foremost, the flavors are unreal! The blackening mixture is used to season the chicken and the sweet potatoes and pairs perfectly with the hot honey dressing. And if you are in a pinch, this would be great with SideDish Honey Dijon!
This recipe is also a hit because everyone can build their bowl exactly how they want it. We’re big fans of healthy, hearty bowls to make weeknight meals a breeze!
Blackening Spice Ingredients:
- Paprika
- Cayenne Pepper: If you are serviing kids or sensitive palates, feel free to omit this!
- Dried Thyme
- Garlic Powder
- Freshly Ground Black Pepper
- Dried Rosemary
- See the rest of the bowl ingredients below!
Step-by-Step:
Step One: Mix the Blackening Seasoning
To start this recipe, mix together the paprika, cayenne, thyme, garlic powder, black pepper, and rosemary in a small bowl. You’ll use this to season the sweet potatoes and the chicken!
Step Two: Prepare the Wild Rice
Pour the rice into a strainer and run under cold water until the water runs clear and all of the excess starch has been rinsed away. Transfer the rice to a medium pot and add the chicken broth and salt and cook, stirring occasionally, until the rice is tender and fluffy. This will take about 40 minutes!
Step Three: Roast the Sweet Potatoes
While the rice is cooking, roast the sweet potatoes. Place the diced sweet potaoes onto a baking sheet lined with parchment paper. Drizzle with olive oil then season with salt and two teaspoons of the blackeining spice mix. Roast for about 30 minutes until the potatoes are golden and tender.
Step Four: Make the Hot Honey Dressing
While the rice cooks and the sweet potatoes roast, make the hot honey dressing. In a jar or medium bowl, add all of the dressing ingredeints and whisk or shake until well combined.
Step Five: Cook the Chicken
Next, place the chicken on a cutting board and pound until the chicken is about 1/4-inch thick. Season the chicken with additional salt, arrowroot, and remaining blackening seasoning. In a large skillet over medium-high heat, sear the seasoned chicken until golden brown and cooked through, about 4 minutes per side. Allow the chicken to rest on a cutting board then slice just before serving.
Step Six: Assemble the Bowls
Once the rice, sweet potatoes, and chicken are all cooked, it is time to assemble! In a large bowl, toss the cabbage, kale, and cilantro with some of the hot honey dressing. Next, divide the greens among four bowls. Top each eith the wild rice, sweet potatoes, and sliced chicken. Top with smoked almonds and additional drizzle dressing! You can also set up all of the toppings and allow everyone to build their own bowls!
Recipe FAQs:
Yes! If you are serving kids or other sensitive palates, feel free to omit the cayenne.
If you are looking to omit a few steps, swap in SideDish Honey Dijon for the hot honey dressing.
Arrowroot helps to create a great golden-brown crust onto the chicken.
I hope you all love these Blackened Chicken and Sweet Potato Bowls!
For more chicken bowl recipes:
Chicken and Cilantro Rice Bowls with Tahini
Blackened Chicken and Sweet Potato Bowls
Ingredients
For the 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
For the Wild Rice:
- 1 cup wild rice
- 3 cups low-sodium chicken broth
- ½ teaspoon kosher salt
For the Sweet Potatoes:
- 1 large sweet potato diced (about 4 cups)
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
For the Hot Honey Dressing:
- 3 tablespoons Dijon mustard
- ¼ cup olive oil
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 2 tablespoons fresh lemon juice
- 2 cloves garlic minced
- ¼ teaspoon cayenne pepper
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
For the Chicken:
- 1 1/2 pounds boneless skinless chicken breast
- 1 ½ teaspoons kosher salt
- 1 teaspoons arrowroot or tapioca flour
- 2 tablespoons olive oil
To Assemble:
- 4 cups thinly shredded red cabbage
- 4 cups thinly sliced lacinato kale ribs removed
- ½ cup cilantro chopped
- ½ cup chopped smoked almonds
Instructions
- Preheat the oven to 425℉.
Mix the Blackening Spice:
- In a small bowl, mix together the paprika, cayenne, thyme, garlic powder, black pepper, and rosemary. Set aside.
Make the Wild Rice:
- Pour the rice into a strainer and run under cold water until the water runs clear and all of the excess starch has been rinsed away. Transfer the rice to a medium pot and add the chicken broth and salt. Turn the heat to medium-high and bring to a boil. Once boiling, turn the heat down to low and cover. Cook, stirring occasionally until the rice is tender and fluffy, about 40 minutes. Once the rice is cooked, turn off the heat, remove the lid, and cover with a dish towel. Allow the rice to steam while you cook the rest of the components.
Roast the Sweet Potatoes:
- Meanwhile, roast the sweet potatoes. Line a baking sheet with parchment paper, and add the diced sweet potatoes, olive oil, salt, and 2 teaspoons of the blackening spice blend. Toss to combine. Spread the potatoes out into an even layer and transfer to the oven on the middle rack. Roast for 25 to 30 minutes, tossing halfway through, until the potatoes are tender and golden on all sides.
Make the Hot Honey Dijon:
- Meanwhile, in a wide-mouth mason jar, add the Dijon, olive oil, honey, apple cider vinegar, lemon juice, garlic, cayenne, thyme, and salt. Screw on the lid, and shake until emulsified and smooth. Set aside in the fridge until ready to assemble.
Sear the Chicken:
- Place chicken breasts on a cutting board and cover with parchment paper. Using a meat mallet or the bottom of a skillet, pound the chicken until it is a uniform 1/4-inch thickness. To the remaining blackening spice, mix in the kosher salt and the arrowroot starch. Season the chicken breasts on all sides with the spice mixture, ensuring they are evenly coated.
- In a large skillet over medium-high heat, add the oil. When hot, but not smoking, add the chicken and sear until golden brown on both sides and cooked through, 3 to 4 minutes a side. Transfer to a cutting board and allow to rest while you assemble the bowls.
Assemble:
- In a large mixing bowl, add the cabbage, kale, and cilantro. Pour over a few tablespoons of the Hot Honey Dressing and toss to combine.
- Divide the greens among four bowls. To each bowl, add a scoop of wild rice, and sweet potatoes. Slice the chicken into thin slices, and divide evenly among each bowl. Top with smoked almonds and another drizzle of Hot Honey Dressing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe absolutely slaps.
Thank you so much, Mackenzie!