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Blackened chicken and sweet potato meal prep bowls with a side of hot honey dressing, fresh cilantro, a tea towel, and fork.

Blackened Chicken and Sweet Potato Meal Prep Bowls

Author: Stephanie Kay

With 34 grams of protein and 6 grams of fiber per serving, these meal prep chicken and sweet potato bowls are a hearty, healthy, and flavorful meal.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 50
  • Total Time: 1 hour
  • Yield: 4 bowls 1x
  • Category: Meal Prep
  • Method: Stovetop
  • Cuisine: American
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Ingredients

Blackened Chicken:

Sweet Potatoes:

Bowls:

Hot Honey Dressing (optional):

Instructions

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. In a small pot, combine the rice with chicken broth, water, and a pinch of salt, and bring to a boil. Cover the pot with a lid, reduce heat to maintain a low simmer, and cook for 45 minutes, or as per package directions. Once cooked, remove it from heat, keeping it covered, and allow it to sit for 5 minutes before fluffing it with a fork.
  3. Add the cubed sweet potatoes to the lined baking sheet, drizzle with olive oil, sprinkle with salt, and toss until well coated. Transfer the baking sheet to the oven for 20-25 minutes or until the sweet potatoes can easily be pierced with a work, flipping them halfway.
  4. In a small bowl, add the smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper, and salt, and stir to combine.
  5. In a large mixing bowl, add the chicken breasts, sprinkle with blackened seasoning blend, and toss until well coated.
  6. Preheat a pan or cast-iron skillet to medium-high heat, warm the olive oil, then add the chicken breasts and cook for 5-6 minutes per side until cooked through or they reach an internal temperature of 165℉. Transfer the chicken breasts to a plate and allow them to rest for 5 minutes and then slice them into thin strips.
  7. In a small bowl or jar, add the olive oil, apple cider vinegar, honey, hot sauce, Dijon mustard, and salt, and whisk until well combined. Taste and adjust seasoning as needed.
  8. Once the chicken, sweet potatoes, and wild rice are cooked, assemble the bowls. Divide the wild rice, roasted sweet potatoes, blackened chicken, kale, and cabbage evenly across 4 airtight containers, and divide the dressing evenly across 4 small jars, cover everything with lids, and store it all in the fridge for up to 5 days.

Notes

To Use Chicken Thighs: Swap the chicken breasts for equal parts skinless and boneless chicken thighs.

To Use White Rice or Brown Rice: Swap the wild rice for equal parts white rice or brown rice.

Nutrition

Find it online: https://kaynutrition.com/blackened-chicken-and-sweet-potato-meal-prep-bowls/