Description
These Blackened Chicken and Sweet Potato Bowls offer a flavorful and nutritious dinner option featuring tender chicken breasts seasoned with a robust spice mix, roasted sweet potatoes, and sautéed bell peppers and red onions. Topped with creamy avocado slices and optional fresh cilantro, this dish combines vibrant colors and textures for a satisfying meal that’s easy to prepare and packed with wholesome ingredients.
Ingredients
Scale
Sweet Potatoes
- 2 large sweet potatoes, peeled and diced
- 1 tablespoon olive oil (for sweet potatoes)
- Salt, to taste
- Black pepper, to taste
Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil (for cooking chicken)
- 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
Vegetables and Toppings
- 1 cup bell peppers, diced
- 1 cup red onion, diced
- 1 avocado, sliced (for topping)
- Fresh cilantro (for garnish, optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the sweet potatoes.
- Prep Sweet Potatoes: In a bowl, toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them out evenly on a baking sheet for roasting.
- Bake Sweet Potatoes: Place the baking sheet in the preheated oven and roast the sweet potatoes for 25-30 minutes, flipping them halfway through cooking to ensure even caramelization and tenderness.
- Prepare Spice Mix: In a small bowl, combine paprika, garlic powder, onion powder, cayenne pepper, dried thyme, salt, and black pepper to create the blackening seasoning for the chicken.
- Season Chicken: Rub the spice mix all over the chicken breasts, ensuring they are fully coated with the flavorful 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 they are browned on the outside and cooked through.
- Sauté Vegetables: Using the same skillet, add the diced bell peppers and red onion. Sauté for 3-5 minutes until the vegetables are slightly softened but still vibrant.
- Rest and Slice Chicken: Remove the chicken from the skillet and let it rest for a few minutes to allow juices to redistribute. Then, slice the chicken into strips.
- Assemble Bowls: In individual serving bowls, layer the roasted sweet potatoes, sautéed vegetables, and sliced blackened chicken. Top each bowl with sliced avocado and garnish with fresh cilantro if desired.
Notes
- For extra heat, increase the cayenne pepper quantity or add a dash of hot sauce to the chicken seasoning.
- Sweet potatoes can be prepped and roasted a day ahead to save time on busy evenings.
- Use chicken thighs instead of breasts for a juicier option, adjusting cooking time as needed.
- Optional toppings like feta cheese or a squeeze of lime juice can complement the flavors nicely.
- To keep this dish gluten-free, ensure your spice powders do not contain additives.
