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- 2 boneless, skinless chicken breasts - 2 medium sweet potatoes, peeled and cubed - 2 tablespoons olive oil - 1 cup cooked quinoa - 1 avocado, sliced - 1/2 cup cherry tomatoes, halved - 1/4 cup fresh cilantro, chopped - 1 lime, cut into wedges To get that perfect blackened flavor, you need: - 1 tablespoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon cayenne pepper (adjust to taste) - Salt and black pepper to taste Mix these spices in a small bowl. This blend will add depth and heat to your chicken. Rub it all over your chicken breasts. Make sure they are well coated for the best flavor. You can add extra flair to your bowls with: - Greek yogurt or sour cream for creaminess - Extra cilantro for freshness - Sliced jalapeños for added heat - Lime wedges for a zesty kick These toppings can enhance the flavors and add a bit of fun to your meal. You can find the full recipe to guide you through the steps. Enjoy creating your own delicious blackened chicken and sweet potato bowls! First, grab your chicken breasts. In a small bowl, mix smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper. This spice mix gives the chicken bold flavor. Rub the mix all over the chicken. Make sure every part is well coated. Set the chicken aside while you prep the sweet potatoes. Next, preheat your oven to 425°F (220°C). Peel and cube the sweet potatoes. Toss them in 1 tablespoon of olive oil and add a pinch of salt. Spread the cubed potatoes on a baking sheet. Roast them for 25-30 minutes. Flip them halfway through to ensure even cooking. They should be tender and a little caramelized when done. While the sweet potatoes roast, heat 1 tablespoon of olive oil in a skillet over medium-high heat. Once the oil is hot, add the seasoned chicken breasts. Cook for about 6-7 minutes on each side. You want a nice blackened crust. Check that the chicken is cooked through. Take it off the heat and let it rest for a few minutes. Then, slice it into strips. Now it’s time to build your bowls. Start with a base of cooked quinoa in each bowl. Top it with the roasted sweet potatoes. Next, add the sliced blackened chicken. Don't forget the avocado slices and halved cherry tomatoes. For a fresh touch, sprinkle chopped cilantro on top. Serve with lime wedges on the side. You can squeeze lime juice over the bowl for extra flavor. For complete details on the recipe, check the Full Recipe. To get the most flavor, I always use a hot skillet. Start with a cast iron pan. It holds heat well and gives a nice crust. Make sure to preheat it for a few minutes. This step is key for that signature blackened flavor. First, coat the chicken with the spice mix. I love using smoked paprika; it adds depth. When the skillet is hot, add the chicken. Don’t move it around too much. Let it sear for about six minutes. Then flip and repeat. A good sear is what gives that blackened look. I like to serve these bowls with a lime wedge on the side. The lime juice adds a fresh zing. You can also top with sliced avocado for creaminess. Fresh cilantro brightens the dish and adds color. For a twist, try adding Greek yogurt or sour cream on top. It makes each bite even better. You can find the full recipe for all the details. {{image_2}} You can easily make this dish fit your diet. For gluten-free needs, ensure your spices are gluten-free. Most spices are safe, but always check labels. If you're following a keto diet, swap the quinoa for cauliflower rice. This change cuts carbs while keeping the flavors. Feel free to get creative with your veggies. Instead of sweet potatoes, try butternut squash or zucchini. You can also add bell peppers or spinach for extra color and nutrients. If chicken isn't your thing, use shrimp or tofu. Both options pair well with the spices. Add depth to your bowls with extra toppings. A sprinkle of feta or goat cheese adds creaminess. For a zesty kick, drizzle some hot sauce over the dish. Fresh herbs like basil or parsley can brighten up the flavors too. You can find more ideas in the Full Recipe for even more inspiration. After you enjoy your blackened chicken and sweet potato bowls, store any leftovers right away. Use airtight containers to keep them fresh. Place the chicken and sweet potatoes in one container and the quinoa in another. This helps keep the flavors bright. You can store them in the fridge for up to four days. Make sure to cool everything down before sealing them tightly. When you are ready to eat your leftovers, reheat them gently. You can use the microwave for quick reheating. Place the food on a plate and cover it with a damp paper towel. This keeps the moisture in. Heat in 30-second bursts until warm. If you want a crispy texture, try reheating in a skillet over medium heat. Just give it a few minutes on each side. This recipe is perfect for meal prep. You can cook a big batch at once. Prep all the ingredients and store them separately. This way, you can mix and match throughout the week. Cooked chicken, sweet potatoes, and quinoa keep well in the fridge. You can also freeze portions for later. Just thaw overnight in the fridge before reheating. For easy lunches, pack the bowls with your favorite toppings. For the full recipe, check out the detailed instructions. Blackened chicken is a method of cooking chicken. You coat the chicken with spices. Then, you cook it in a hot skillet. This method creates a dark, crispy crust. The spices give it a rich flavor. You can use various spices for your blend. To adjust the spiciness, change the cayenne pepper amount. If you like it mild, use less. For more heat, add more cayenne. You can also use milder spices like paprika. Taste the spice blend before applying it to the chicken. This way, you can find your perfect heat. Yes, you can prepare parts of this dish ahead of time. Cook the sweet potatoes and chicken early. Store them in the fridge for up to three days. When you're ready to eat, just reheat and assemble the bowls. This makes meal time quick and easy. Many sides pair well with this dish. Try a fresh green salad for crunch. You can also add steamed broccoli or green beans. For a heartier option, serve with brown rice or cornbread. Each side enhances the flavors of the chicken and sweet potatoes. Yes, this recipe is great for meal prepping. Each component stores well. Keep the chicken and sweet potatoes in separate containers. This keeps them fresh and tasty. You can mix and match your bowls throughout the week. Enjoy a new meal every day without extra cooking! For the full recipe, check out the main article. This article covered the key steps to make a tasty blackened chicken and sweet potato bowl. We explored ingredients, cooking methods, variations, and storage tips. With the right spices and techniques, you can create a dish full of flavor. Remember to customize it to fit your diet and preferences. Enjoy experimenting with different toppings and sides. With this guide, you have the tools to make a satisfying meal for any occasion.

Blackened Chicken and Sweet Potato Bowls

Discover the deliciousness of Blackened Chicken and Sweet Potato Bowls! This recipe features crispy, flavorful chicken paired with sweet potatoes and nutritious quinoa, perfect for a satisfying lunch or dinner. With simple steps and customizable toppings, you'll create a vibrant meal that everyone will love. Ready to elevate your dining experience? Click through and explore the full recipe for your next culinary adventure!
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Ingredients
  

2 boneless, skinless chicken breasts

2 medium sweet potatoes, peeled and cubed

2 tablespoons olive oil

1 tablespoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and black pepper to taste

1 cup cooked quinoa

1 avocado, sliced

1/2 cup cherry tomatoes, halved

1/4 cup fresh cilantro, chopped

1 lime, cut into wedges

Instructions
 

Prep Chicken: In a small bowl, mix together smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Rub this spice mixture all over the chicken breasts, ensuring they are well coated.

    Cook Sweet Potatoes: Preheat the oven to 425°F (220°C). Toss the cubed sweet potatoes with 1 tablespoon of olive oil and a pinch of salt. Spread them on a baking sheet and roast for 25-30 minutes, until they are tender and slightly caramelized, flipping halfway through.

      Cook Chicken: While the sweet potatoes are roasting, heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Once hot, add the seasoned chicken breasts and cook for about 6-7 minutes on each side until they are cooked through and have a deep blackened crust. Remove from heat and let rest for a few minutes before slicing.

        Assemble Bowls: In a large bowl, start with a base of cooked quinoa. Layer the roasted sweet potatoes, sliced blackened chicken, avocado slices, and cherry tomato halves on top.

          Garnish: Sprinkle chopped cilantro over the bowls and serve with lime wedges on the side for squeezing.

            Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 2

              - Presentation Tips: Serve in wide, shallow bowls to showcase the vibrant colors of the ingredients. Add a dollop of Greek yogurt or sour cream on top for an extra creamy element if desired.