Blackened Chicken Bowl
Serves 5 at $2.50 per Serving
2 lbs Chicken Tenderloin
1/2 Head Nappa Cabbage (Sliced Thin)
6 Med. Red Potatoes
1 Med. Yellow Onion
2 Avocados, peels, and seeds removed
6 sprigs Fresh Cilantro
1/2 cup Sour Cream
1/2 tsp Salt
1/4 cup Water
Juice from 1 Lime
Cayenne Pepper or Hot Sauce
2 tablespoon smoked paprika (or use regular paprika)
1 tablespoon cayenne powder (use more for a spicier blend)
1 tablespoon onion powder
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon sea salt
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried thyme
Mix together the blackened seasoning and apply it to the chicken tenders. I used my air fryer at 400 for 15 min. Feel free to grill or bake!
I cubed the potatoes, seasoned with salt and pepper, and roasted at 400 degrees for 35 minutes.
As those are cooking, set a skillet on med-high heat, add your favorite fat to the pan, throw in the onions and cabbage, and then sautee until they are translucent.
Add all ingredients for the crema in a food processor, or blender, and puree until smooth!
Let the chicken rest, put the potatoes in the bottom of the bowl, then cabbage and onions, followed by the chicken (cut into bite-size pieces after resting). Drizzle with crema and enjoy all week!