Blackened Chicken and Sweet Potato Bowl
This Blackened Chicken and Sweet Potato Bowl is a healthy weeknight dinner bowl made with bold blackened chicken, roasted sweet potatoes, fresh veggies, and creamy avocado. An easy meal you can make in no time!
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This bowl is perfect for lunch or dinner, but it also works great for meal prep or even a cozy post-workout meal when you need something filling.
You can also pair this with a refreshing side like a crisp salad or a light dressing to balance out the warm roasted flavors.
How to Make Blackened Chicken and Sweet Potato Bowl
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Preheat the Oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the Sweet Potato: Toss the cubed sweet potatoes with 1 tablespoon of oil and a pinch of salt. Spread them evenly on the baking sheet and roast for 10 minutes.
3. Season the Chicken: In a small bowl, combine paprika, garlic powder, onion powder, and black pepper. Rub the spice mixture onto the chicken breast and drizzle with the remaining 1 tablespoon of oil.
4. Add Chicken to the Pan: After the sweet potatoes have roasted for 10 minutes, add the seasoned chicken to the baking sheet. Continue roasting for another 20–25 minutes, or until the chicken is cooked through and the sweet potatoes are tender and golden.
5. Prepare the Bowl: While the chicken finishes roasting, dice the cherry tomatoes and avocado.
6. Assemble: Slice the cooked chicken and build your bowl with roasted sweet potatoes, tomatoes, avocado, and sliced chicken. Serve warm.
Serve & Enjoy!
Important Recipe Notes
- Cut the sweet potatoes into even small cubes so they roast evenly and finish cooking at the same time as the chicken.
- Make sure to preheat the oven—this helps the sweet potatoes caramelize and get that nice golden texture.
- You can adjust the spice level by adding a pinch of cayenne pepper if you want a little heat.
- Make sure to coat the chicken well with the seasoning so every bite is flavorful and “blackened.”
- Check the chicken for doneness before removing (it should be fully cooked and no longer pink inside).
- Let the chicken rest for a few minutes before slicing so it stays juicy.
- Add avocado last so it stays fresh and doesn’t get mushy.
- This recipe is great for meal prep—just store ingredients separately and assemble when ready to eat.
Blackened Chicken and Sweet Potato Bowl
Ingredients
- 1 boneless skinless chicken breast
- 1 medium sweet potato peeled and cubed
- 1 cup cherry tomatoes 150 g, halved
- ½ avocado diced
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp black pepper
- 2 tbsp oil divided
- Salt to taste
Instructions
- Preheat the Oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the Sweet Potato: Toss the cubed sweet potatoes with 1 tablespoon oil and a pinch of salt. Spread them evenly on the baking sheet and roast for 10 minutes.
- Season the Chicken: In a small bowl, combine paprika, garlic powder, onion powder, and black pepper. Rub the spice mixture onto the chicken breast and drizzle with the remaining 1 tablespoon of oil.
- Add Chicken to the Pan: After the sweet potatoes have roasted for 10 minutes, add the seasoned chicken to the baking sheet. Continue roasting for another 20–25 minutes, or until the chicken is cooked through and sweet potatoes are tender and golden.
- Prepare the Bowl: While the chicken finishes roasting, dice the cherry tomatoes and avocado. 6. Assemble: Slice the cooked chicken and build your bowl with roasted sweet potatoes, tomatoes, avocado, and sliced chicken. Serve warm.
