Description
A flavorful and nutritious recipe featuring blackened seasoned chicken paired with roasted sweet potatoes, sautéed vegetables, and served over rice or quinoa. This dish combines smoky and spicy notes with fresh ingredients to create a satisfying main course perfect for meal prep or family dinners.
Ingredients
Scale
Vegetables and Grains
- 2 large sweet potatoes, peeled and diced
- 1 red bell pepper, sliced
- 1 cup corn, fresh or frozen
- 1 cup black beans, rinsed and drained
- 2 cups cooked rice or quinoa
- 1 avocado, sliced
- 2 green onions, chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
Proteins and Seasonings
- 1 pound boneless skinless chicken breasts
- 1 tablespoon blackened seasoning
Oils and Others
- 2 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1/4 cup plain Greek yogurt or sour cream for topping
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C) to prepare for roasting the sweet potatoes.
- Roast sweet potatoes: Toss the diced sweet potatoes with 1 tablespoon of olive oil, half of the salt and pepper. Spread them evenly on a baking sheet. Roast for 25 to 30 minutes, stirring halfway through until tender and caramelized.
- Season chicken: While the sweet potatoes roast, evenly coat the chicken breasts with the blackened seasoning for a bold, spicy flavor.
- Cook chicken: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the chicken breasts for 6 to 7 minutes per side or until fully cooked through. Remove from the skillet and let rest for a few minutes before slicing.
- Sauté vegetables: In the same skillet used for chicken, add the sliced red bell pepper, corn, and black beans. Sauté for 3 to 4 minutes until warmed through and slightly charred for extra flavor.
- Assemble bowls: Divide the cooked rice or quinoa evenly among four bowls. Layer with roasted sweet potatoes, sliced chicken, the sautéed vegetable mixture, avocado slices, chopped green onions, and cilantro.
- Finish and serve: Squeeze fresh lime juice over each bowl for brightness, and add a dollop of Greek yogurt or sour cream on top for creaminess. Serve immediately and enjoy!
Notes
- Substitute blackened seasoning with a mix of smoked paprika and cayenne pepper if unavailable.
- These bowls are ideal for meal prep and can be stored refrigerated for up to 4 days.
- Use quinoa instead of rice for a gluten-free and protein-rich option.
- Adjust seasoning to taste for milder or spicier preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop and Roasting
- Cuisine: American
