Blackened Chicken Brown Rice Bowls
Blackened Chicken Brown Rice Bowls with Avocado Cream: A healthy, hearty way to get your grains, veggies and good fats! And SO good.
Equipment
- 1 Cast iron skillet
- 1 Sheet pan
Ingredients
Main ingredients
- 3 cups Sweet potato chopped
- 2 tablespoon Olive oil divided
- 2 teaspoon Olive oil divided
- 1 ¼ teaspoon Kosher salt divided
- ½ teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Oregano
- 1 teaspoon Onion powder
- 1 lb Chicken tenders
- ¾ cup Chopped onion
- 1 ½ cups Shaved brussels sprouts
- 2 large Garlic cloves minced
- 1 cup Black beans rinsed
- 2 10-ounce packs Frozen brown rice Trader Joe's
- ½ cup Chopped cilantro plus extra for garnish
- 1 large Avocado creamy and fresh
- ¼ cup Plain Greek yogurt
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Fresh lemon juice
- Cayenne pepper optional
Instructions
Instructions
- Preheat your oven to 425°F (220°C). Toss the sweet potatoes with 2 tablespoon olive oil and 1 teaspoon kosher salt on a baking sheet. Spread ‘em out so they roast evenly.
- Pop the sweet potatoes in the oven for about 25-30 minutes, stirring halfway. You’re lookin’ for them to be tender and a bit browned.
- Meanwhile, grab the chicken tenders and season ‘em up with the rest of the olive oil, kosher salt, cumin, garlic powder, paprika, oregano, onion powder, and cayenne if you’re feelin’ spicy.
- Heat a skillet on medium-high. Cook the chicken for about 6-7 minutes each side till it’s cooked through and got a nice brown crust.
- While chicken and sweet potatoes finish, get the brown rice ready. Use the frozen packs or cook your own but the cooker works best with the frozen kinda thawed just a little.
- Assemble your bowls with sweet potatoes first, sliced chicken on top, then brown rice, black beans, brussels sprouts, and a scoop of Greek yogurt mixed with lemon juice and cilantro. Don’t forget the avocado slices and a bit more cilantro as garnish.
Notes
Serve warm with avocado cream and cilantro garnish.