Blackened Chicken Bowls
Blackened chicken and sweet potato bowls made with bold spices, roasted sweet potatoes, fresh tomatoes, and creamy avocado. Easy and satisfying.
Servings: 2
Ingredients
- 1 boneless skinless chicken breast
- 1 sweet potato , peeled and cubed
- 1/2 cup avocado , diced
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon black pepper
- 2 Tablespoons olive oil , divided
- salt , to taste
Instructions
- Roast the sweet potatoes. Preheat the oven to 400°F and line a baking sheet with parchment paper. Toss the cubed sweet potatoes with 1 tablespoon of oil and a pinch of salt, then spread them out in an even layer. Roast for 10 minutes to get them started.
- Season the chicken. While the sweet potatoes begin roasting, mix together the paprika, garlic powder, onion powder, and black pepper. Rub the spice blend all over the chicken breast and drizzle with the remaining tablespoon of oil.
- Finish roasting. Carefully add the seasoned chicken to the baking sheet with the sweet potatoes. Return everything to the oven and roast for 20–25 minutes, until the chicken is cooked through and the sweet potatoes are tender with golden edges.
- Prep the fresh toppings. While everything finishes cooking, halve the cherry tomatoes and dice the avocado so they’re ready to go.
- Assemble the bowl. Slice the cooked chicken and divide it between two bowls. Add the roasted sweet potatoes, tomatoes, and avocado, then serve warm.
Notes
Use up to 1/2 teaspoon cayenne pepper to the chicken.
Drizzle with hot honey to finish the bowl.
Add any lettuce greens you would like to your bowl such as kale or red cabbage.
Once assembled this bowl should be served immediately. Ingredients can be stored separately in the refrigerator up to 3 days, although the avocado will brown. Freeze chicken up to 3 months.