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Blackened Chicken Sweetgreen Recipe

Make Blackened Chicken Sweetgreen Recipe At Home!

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4

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.
Keyword Blackened Chicken Sweetgreen