Description
Hearty bowls featuring bold blackened chicken, roasted sweet potatoes, wild rice, and crisp greens, topped with a tangy hot honey dressing.
Ingredients
- 2 teaspoons paprika
- 1/2 teaspoon cayenne pepper
- 2 teaspoons dried thyme
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
- 1/2 teaspoon dried rosemary
- 1 cup wild rice
- 3 cups chicken broth
- 1/2 teaspoon kosher salt (for rice)
- 1 large sweet potato diced
- 1 tablespoon olive oil (for potatoes)
- 1/2 teaspoon kosher salt (for potatoes)
- 3 tablespoons Dijon mustard
- 1/4 cup olive oil (for dressing)
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 2 tablespoons lemon juice
- 2 garlic cloves minced
- 1/4 teaspoon cayenne pepper (for dressing)
- 1/2 teaspoon dried thyme (for dressing)
- 1/2 teaspoon kosher salt (for dressing)
- 1 1/2 pounds boneless skinless chicken breasts
- 1 1/2 teaspoons kosher salt (for chicken)
- 1 teaspoon tapioca flour
- 2 tablespoons olive oil (for chicken)
- 4 cups shredded red cabbage
- 4 cups sliced kale
- 1/2 cup chopped cilantro
- 1/2 cup chopped almonds
Instructions
- Preheat oven to 425°F.
- Mix paprika, cayenne, thyme, garlic powder, black pepper, and rosemary to make the spice blend.
- Rinse wild rice. Add rice, chicken broth, and salt to a pot. Bring to a boil, reduce heat to low, cover, and cook for about 40 minutes until tender. Remove from heat and let steam covered.
- Place diced sweet potatoes on a baking sheet. Toss with olive oil, salt, and 2 teaspoons of the spice blend. Roast for 25 to 30 minutes, flipping halfway, until tender and golden.
- In a jar, combine Dijon mustard, olive oil, honey, vinegar, lemon juice, garlic, cayenne, thyme, and salt. Shake until smooth and set aside.
- Pound chicken to even thickness. Mix remaining spice blend with salt and tapioca flour, then coat chicken evenly.
- Heat olive oil in a skillet over medium high heat. Cook chicken for 4 to 5 minutes per side until browned and cooked through. Transfer to a cutting board and rest.
- In a bowl, toss cabbage, kale, and cilantro with a few spoonfuls of dressing.
- Divide greens into bowls. Add wild rice and roasted sweet potatoes. Slice chicken and place on top.
- Finish with almonds and drizzle with more dressing.
- Cook chicken to an internal temperature of 165°F for safe consumption.
Notes
- Let the chicken rest before slicing to keep it juicy and tender.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Roasting and Pan-Frying
- Cuisine: American