Description
A hearty and flavorful bowl made with smoky blackened chicken, roasted sweet potatoes, fluffy rice, and fresh toppings, finished with a creamy yogurt drizzle and a squeeze of lime.
Ingredients
Scale
- 1 pound boneless skinless chicken thighs
- 2 medium sweet potatoes, peeled and cubed
- 1 cup uncooked white rice
- 1 large avocado
- 1 cup corn kernels
- 2 tablespoons olive oil
- 1/2 cup plain yogurt
- 1 lime
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 425°F and heat a large skillet over medium high heat.
- In a small bowl, mix paprika, garlic powder, onion powder, chili powder, ground cumin, salt, and black pepper.
- Toss the sweet potato cubes with 1 tablespoon olive oil and a pinch of salt, then spread them evenly on a baking sheet.
- Rub the chicken thighs with the remaining olive oil and coat them evenly with the spice mixture.
- Roast the sweet potatoes for 25 minutes, flipping halfway through, until tender and lightly browned.
- Cook the chicken in the hot skillet for 6 to 7 minutes per side, until fully cooked and nicely blackened.
- Cook the white rice according to package instructions.
- Slice the cooked chicken and squeeze fresh lime juice over it.
- Assemble bowls with rice, sweet potatoes, sliced chicken, avocado, and corn, then drizzle with plain yogurt before serving.
Notes
- Adjust the spice level by reducing the chili powder if you prefer a milder bowl.
- Add the avocado just before serving for the freshest texture.
- This recipe works well for meal prep and reheats beautifully.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 9 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 35 g
- Cholesterol: 135 mg
Keywords: blackened chicken bowl, sweet potato bowl, healthy chicken bowl, meal prep bowls, easy dinner recipe