Spicy Blackened Chicken Rice Bowl Recipe

If you’re craving a meal that’s wholesome, bold, and downright delicious, look no further than these Spice-Rubbed Blackened Chicken Bowls. Each bite explodes with smoky spice, sweet roasted vegetables, and creamy avocado—all nestled on a bed of herby brown rice. Whether you need a weeknight dinner win or a lunch that actually excites you, this bowl is your new go-to comfort food with a vibrant twist.

Ingredients You’ll Need

You’ll be amazed at how a handful of simple pantry and produce staples come together to build the show stopping layers of these Spice-Rubbed Blackened Chicken Bowls. Every ingredient has a delicious role to play—adding depth, crunch, creaminess, or a pop of color. Here’s what you’ll need:

• Chopped sweet potato: Roasted into tender, caramelized cubes, these provide a subtle sweetness and beautiful color.
• Olive oil: Key for helping the spices stick and for giving veggies that perfect golden finish.
• Kosher salt: Enhances every flavor and brings all the components together harmoniously.
• Ground cumin: Adds earthiness and warmth to both the roasted sweet potatoes and the rice.
• Garlic powder, paprika, oregano, onion powder: This epic blend is the magic behind that signature spicy, blackened chicken crust.
• Cayenne pepper (optional): Turn up the heat if you’re feeling bold!
• Chicken tenders: Quick-cooking and always juicy, perfect for picking up big flavor from the spice rub.
• Chopped onion: Delivers a mellow base and slight sweetness to the sautéed veggie mix.
• Shaved Brussels sprouts: Add hearty texture and a little toasty, nutty flavor once sautéed.
• Fresh garlic cloves: For an aromatic punch in the veggie sauté—fresh is best.
• Black beans: Rinsed and added for a fiber boost, creamy texture, and that classic bowl heartiness.
• Frozen or homemade brown rice: Nutty and satisfying, it soaks up all the flavors and provides substance.
• Chopped cilantro (plus more for garnish): Herbaceous, fresh, and the final touch that ties every bite together.
• Avocado: Creamy star for the velvety avocado sauce—essential for balancing the heat.
• Plain Greek yogurt: Adds tangy richness and body to the avocado cream.
• Fresh lemon juice: Citrus brightens all the flavors and keeps your avocado sauce vibrantly green.
• Salt & pepper to taste: Adjust at every step for perfectly seasoned bowls.

Variations

One of my favorite things about Spice-Rubbed Blackened Chicken Bowls is how endlessly adaptable they are. Whether you’re catering to picky eaters or simply using up what’s in the fridge, you can easily spin this recipe to your tastes or dietary needs.

• Swap proteins: Try shrimp, tofu, or even thin-sliced steak instead of chicken for a fresh twist.
• Make it vegan: Skip the yogurt in the avocado cream or swap for a plant-based yogurt, and use pan-seared tempeh or blackened chickpeas.
• Mix up the veggies: Use whatever you have—bell peppers, zucchini, or roasted cauliflower are all bowl-worthy additions.
• Change the grains: Sub in quinoa, farro, or even cauliflower “rice” if you prefer a lower-carb option.

How to Make Spice-Rubbed Blackened Chicken Bowls

Step 1: Roast the Sweet Potatoes

Start by preheating your oven to 375°F. Toss the sweet potato cubes in a large bowl with most of the olive oil, a sprinkle of salt, and a dash of cumin. Spread them evenly on a baking sheet—they should have a little space to get caramelized and delicious! Roast until they’re sweet and golden, about 15–20 minutes, tossing once halfway through for even browning.

Step 2: Spice and Sear the Chicken

While the potatoes work their magic, mix your spices together (garlic powder, paprika, oregano, onion powder, and salt). Toss the chicken tenders in the same bowl you used for the potatoes—less dishwashing, more flavor! Make sure every piece is beautifully coated, then sear in a hot cast iron skillet with a drizzle of oil. Let the chicken get that gorgeous blackened crust (about 3–4 minutes per side) until cooked through. Set it aside to rest.

Step 3: Sauté the Veggies and Beans

Add the remaining olive oil to your skillet, then sauté onions, shaved Brussels sprouts, and garlic. Don’t rush—let everything soften and the flavors meld, stirring often. Once the veggies are just tender, stir in the black beans and cook for another minute or two. Season to taste with salt and pepper, then take off the heat until you’re ready to assemble your bowls.

Step 4: Prep the Rice and Avocado Cream

Heat your brown rice according to package directions (or use your favorite homemade method). Stir in plenty of chopped cilantro and a bit more salt and pepper—the aroma alone will make you swoon! For the avocado cream, blend ripe avocado, Greek yogurt, lemon juice, and salt until utterly smooth and lush. I love to use a ziplock bag with the tip snipped for drizzling, but a spoon works fine too.

Step 5: Assemble and Serve

Divide the fluffy cilantro rice among four bowls. Layer on the Brussels and onion mixture, those sweet roasted potatoes, and slices of spicy blackened chicken. Drizzle generously with the avocado cream and shower with more fresh cilantro. Get ready for every forkful to have the perfect balance of spice, creaminess, and crunch!

How to Serve Spice-Rubbed Blackened Chicken Bowls

Garnishes

Fresh chopped cilantro, a little extra squeeze of lemon or lime, thinly sliced scallions, or sliced avocado all make wonderful finishing touches. A sprinkle of flaky sea salt just before serving really makes the flavors pop, too!

Side Dishes

These bowls are a complete meal, but if you want to round things out, try a crisp green salad with citrus vinaigrette or a big bowl of tortilla chips and salsa. For a soul-soothing comfort meal, pair with a cup of black bean soup.

Creative Ways to Present

Spice-Rubbed Blackened Chicken Bowls are stunning as DIY bowl bars—put out all the toppings and let everyone build their own masterpiece. For a fun twist, layer everything into wide-mouth jars for meal-prep lunches or picnic-friendly dinners.

Make Ahead and Storage

Storing Leftovers

Store your chicken, veggie mixture, rice, and avocado cream in separate airtight containers in the fridge. They’ll all keep well for up to 4 days—and staying separate means nothing gets soggy!

Freezing

If you want to freeze, the cooked chicken, roasted sweet potatoes, and brown rice are the best candidates. Let them cool completely, then pack into freezer bags or containers (minus avocado cream and fresh garnishes). Thaw overnight in the fridge before reheating.

Reheating

For best results, reheat the chicken, rice, and veggies in the microwave or gently in a covered skillet until steaming hot. Add a dash of water if the rice seems dry. Drizzle on the avocado cream just before serving for the freshest taste.

FAQs

Final Thoughts

I hope these Spice-Rubbed Blackened Chicken Bowls become a new favorite in your home, just as they are in mine. They’re satisfying, colorful, and every bit as comforting as they look—don’t be surprised if you find yourself sneaking bites straight from the pan. Give them a try, and let your kitchen fill with the irresistible aroma of bold spices and home-cooked goodness!

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