I’ll never forget the first time I made this Blackened Chicken Sweetgreen Recipe At Home! Recipe for a family dinner.
I had been experimenting in the kitchen, looking to bring something fresh and vibrant to the table.
My goal was to create a dish that was full of flavor but wouldn’t have me sweating over the stove for hours.
When my family took their first bites, their eyes lit up—it was a win! The blackening spice, sweet potatoes, and zesty hot honey dressing were a total hit.
Now, I’m excited to share this easy, flavor-packed recipe with you so you can wow your own crowd, too!
Blackened Chicken Sweetgreen Recipe In Under 30 Minutes
This Blackened Chicken Sweetgreen Recipe features juicy, spiced chicken paired with crispy wild rice, roasted sweet potatoes, and a drizzle of hot honey dressing. The bold flavors and variety of textures make every bite unforgettable.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Cuisine: American
- Course: Main Course
- Difficulty Level: Easy
- Yield: 4 servings
- Calories: 550 per serving
Ingredients
For The Blackening Spice:
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper (adjust for heat preference)
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried rosemary
For The Wild Rice:
- 1 cup wild rice
- 2 cups chicken broth
- 1/2 teaspoon kosher salt
For The Roasted Sweet Potatoes:
- 2 large sweet potatoes, cubed
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
For The Hot Honey Dressing:
- 1 tablespoon Dijon mustard
- 1/4 cup olive oil
- 3 tablespoons honey
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh lemon juice
- 2 cloves garlic, minced
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon kosher salt
For The Chicken:
- 4 boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- 2 tablespoons arrowroot (or cornstarch)
- 2 tablespoons olive oil
To Assemble:
- 1 cup shredded red cabbage
- 2 cups chopped lacinato kale, ribs removed
- 1/4 cup chopped fresh cilantro
- 1/4 cup sliced almonds
Instructions
- Prepare The Blackening Spice: In a small bowl, combine paprika, cayenne pepper, dried thyme, garlic powder, ground black pepper, and dried rosemary. Mix well and set aside.
- Cook The Wild Rice: Rinse the wild rice under cold water. In a medium saucepan, combine the wild rice, chicken broth, and kosher salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes or until tender. Fluff with a fork and set aside.
- Roast The Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the sweet potato cubes with olive oil and kosher salt. Spread them out on a baking sheet in a single layer and roast for 25-30 minutes, flipping halfway through, until they are golden and tender.
- Make The Hot Honey Dressing: In a jar, combine Dijon mustard, olive oil, honey, apple cider vinegar, lemon juice, minced garlic, cayenne pepper, dried thyme, and kosher salt. Shake well until emulsified. Taste and adjust the seasoning as needed.
- Season And Cook The Chicken: Pat the chicken breasts dry and season with kosher salt. Sprinkle both sides with arrowroot to create a light coating. Rub the blackening spice mix evenly over each piece. In a large skillet, heat olive oil over medium-high heat. Sear the chicken for 5-7 minutes on each side until fully cooked and the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes, then slice.
- Assemble The Bowls: In serving bowls, layer the shredded red cabbage, chopped lacinato kale, and cooked wild rice. Top with sliced blackened chicken and roasted sweet potatoes. Drizzle generously with hot honey dressing. Garnish with chopped cilantro and sliced almonds for a perfect crunch.
Cooking Tips
- Spice Level: Adjust the cayenne pepper in the blackening spice and dressing to your heat preference.
- Crispy Rice Bowl: To add even more texture, try pan-frying the cooked wild rice in a bit of olive oil until crispy.
- Dietary Adjustments: For a low-carb option, skip the wild rice and add extra kale or use cauliflower rice.
- Storage Tips: Keep leftovers for up to three days in an airtight container. To reheat, warm the chicken and potatoes in a skillet to maintain their texture.
Serving Suggestions
Pair this dish with a refreshing cucumber mint lemonade or a side of crispy roasted Brussels sprouts for a well-rounded meal.
If you’re hosting, try setting up a DIY bowl bar with toppings like avocado or feta cheese for guests to customize their bowls.
Does Sweetgreen Use Chicken Breast Or Thighs?
Sweetgreen typically uses chicken breast in their recipes. It’s leaner and cooks up beautifully, making it a versatile choice for those looking to cut down on fat without sacrificing flavor.
Does Sweetgreen Use Dark Meat?
No, Sweetgreen primarily uses white meat from chicken breasts. The flavor profile and texture of the breast work perfectly with their array of vibrant, fresh ingredients.
What Does Blackened Chicken Mean?
Blackened chicken refers to chicken that has been heavily coated in spices and seared at a high temperature. This technique creates a flavorful, crispy crust while keeping the inside juicy and tender.
Frequently Asked Questions
Can I Make This Recipe With Chicken Thighs Instead Of Breasts?
Absolutely! Chicken thighs will add more moisture and richness to the dish, but be sure to adjust the cooking time accordingly.
How Can I Make This Recipe Dairy-Free?
Great news—this recipe is already dairy-free! Just double-check your ingredients to ensure no cross-contamination.
Can I Prepare The Elements Of The Dish In Advance?
Yes! You can make the wild rice, roast the sweet potatoes, and prep the hot honey dressing ahead of time. Store everything in the fridge and assemble when ready to serve.
What Can I Use Instead Of Arrowroot?
Cornstarch works just as well as a substitute if you don’t have arrowroot on hand.
Closing
There you have it, my Blackened Chicken Sweetgreen Recipe that’s bursting with bold flavors and textures. I’d love for you to give this recipe a try and let me know how it turns out!
Drop a comment below, or tag me on social media with your delicious creations. Enjoy, and happy cooking!
Make Blackened Chicken Sweetgreen Recipe At Home!
Ingredients
For The Blackening Spice:
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper adjust for heat preference
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried rosemary
For The Wild Rice:
- 1 cup wild rice
- 2 cups chicken broth
- 1/2 teaspoon kosher salt
- For The Roasted Sweet Potatoes:
- 2 large sweet potatoes cubed
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- For The Hot Honey Dressing:
- 1 tablespoon Dijon mustard
- 1/4 cup olive oil
- 3 tablespoons honey
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh lemon juice
- 2 cloves garlic minced
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon kosher salt
For The Chicken:
- 4 boneless skinless chicken breasts
- 1 teaspoon kosher salt
- 2 tablespoons arrowroot or cornstarch
- 2 tablespoons olive oil
To Assemble:
- 1 cup shredded red cabbage
- 2 cups chopped lacinato kale ribs removed
- 1/4 cup chopped fresh cilantro
- 1/4 cup sliced almonds
Instructions
- Prepare The Blackening Spice: In a small bowl, combine paprika, cayenne pepper, dried thyme, garlic powder, ground black pepper, and dried rosemary. Mix well and set aside.
- Cook The Wild Rice: Rinse the wild rice under cold water. In a medium saucepan, combine the wild rice, chicken broth, and kosher salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes or until tender. Fluff with a fork and set aside.
- Roast The Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the sweet potato cubes with olive oil and kosher salt. Spread them out on a baking sheet in a single layer and roast for 25-30 minutes, flipping halfway through, until they are golden and tender.
- Make The Hot Honey Dressing: In a jar, combine Dijon mustard, olive oil, honey, apple cider vinegar, lemon juice, minced garlic, cayenne pepper, dried thyme, and kosher salt. Shake well until emulsified. Taste and adjust the seasoning as needed.
- Season And Cook The Chicken: Pat the chicken breasts dry and season with kosher salt. Sprinkle both sides with arrowroot to create a light coating. Rub the blackening spice mix evenly over each piece. In a large skillet, heat olive oil over medium-high heat. Sear the chicken for 5-7 minutes on each side until fully cooked and the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes, then slice.
- Assemble The Bowls: In serving bowls, layer the shredded red cabbage, chopped lacinato kale, and cooked wild rice. Top with sliced blackened chicken and roasted sweet potatoes. Drizzle generously with hot honey dressing. Garnish with chopped cilantro and sliced almonds for a perfect crunch.
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