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Blackened Chicken and Sweet Potato Bowls in a white bowl with fork in it.
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5 from 4 votes

Blackened Chicken and Sweet Potato Bowls

Gluten-Free, Dairy-Free
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 4


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


  • 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.


  • 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.