Description
This Blackened Chicken and Sweet Potato Bowl features bold Cajun spices, tender roasted sweet potatoes, fresh greens, and a creamy avocado dressing, creating a nutritious and flavorful high-protein meal perfect for weeknights or meal prep.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- Salt and black pepper, to taste
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil (for sweet potatoes)
- 2 cups cooked brown rice or quinoa
- 1 cup arugula or mixed greens
- ½ cup cherry tomatoes, halved
- 1 small cucumber, diced
- 1 avocado, sliced
- Avocado Dressing:
- 1 ripe avocado
- ¼ cup Greek yogurt
- 1 tablespoon lime juice
- 1 small garlic clove, minced
- 2 tablespoons olive oil
- ¼ teaspoon salt
- 2 tablespoons water (adjust for consistency)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
- In a small bowl, mix together smoked paprika, garlic powder, onion powder, cayenne pepper, oregano, thyme, salt, and black pepper. Rub the chicken breasts with olive oil and coat them evenly with the spice mixture.
- Heat a skillet over medium-high heat. Sear the chicken for 4-5 minutes on each side until blackened and cooked through. Let them rest for a few minutes, then slice.
- In a blender, combine avocado, Greek yogurt, lime juice, garlic, olive oil, and salt. Blend until smooth, adding water as needed for a pourable consistency.
- Assemble the bowls by dividing the cooked brown rice or quinoa among serving bowls. Top with roasted sweet potatoes, sliced chicken, arugula, cherry tomatoes, cucumber, and avocado slices. Drizzle with avocado dressing and serve immediately.
Notes
- Swap brown rice with quinoa or wild rice for variety.
- Add black beans or chickpeas for extra protein.
- Roasted vegetables like bell peppers or zucchini can be included.
- Store components separately and reheat as needed.
- Use alternative dressings like tahini or lemon vinaigrette.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 90mg
