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blackened chicken breast in a bowl with steamed rice, lemon wedges, tomatoes, and a cajun broth
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Blackened Chicken Broth Bowls

Cheesy tomato brothy rice with blackened chicken breast and herby sliced tomatoes.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 6 Bowls
Calories: 500kcal
Author: Mason Woodruff

Ingredients

For the Chicken

  • 4 small (24 oz total) Boneless Skinless Chicken Breasts
  • 1 Tablespoon Olive Oil
  • ½ The Blackened Seasoning Blend

For the Broth

  • 4 cups Chicken Bone Broth
  • 1 cup Low Fat Cottage Cheese
  • 4 oz Cheddar Cheese
  • 2 Tablespoons Double Concentrated Tomato Paste
  • ½ The Blackened Seasoning Blend

For the Blackened Seasoning

  • 2 Tablespoons Paprika
  • 1 Tablespoon Onion Powder
  • 2 teaspoons Garlic Powder
  • 2 teaspoons Kosher Salt
  • 2 teaspoons Black Pepper
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Basil
  • ½ teaspoon Cayenne Pepper

For Serving

  • 6 cups Steamed Rice I used Grain Trust frozen steamed jasmine rice
  • 16 oz Cherry Tomatoes halved
  • 2 small Jalapeño Peppers seeded and diced (or green bell pepper if you prefer)
  • 2 handfuls Fresh Parsley chopped
  • 2 Green Onions thinly sliced
  • 1 Lemon juiced
  • Salt and Pepper to taste

Instructions

  • Prepare the rice and make the tomato salsa. Toss the sliced tomatoes, parsley, peppers, and lemon juice together. Salt to taste and set aside until ready to serve.
  • Mix the blackened seasoning ingredients together and roughly cut in half.
  • Cook the chicken. Coat the chicken breast in olive oil before adding half the seasoning blend. Once the chicken is evenly coated in the seasoning, air fry at 375ºF for 15-18 minutes or until it reaches and internal temperature of 165ºF. Let the chicken rest for 5 minutes before slicing.
  • Make the broth. Add the remaining half of the seasoning blend to a blender along with the broth, cottage cheese, cheddar, and tomato paste. Blend until completely smooth then transfer to a saucepan over medium-low heat. Bring the broth to a simmer, stirring occasionally, before reducing the heat to low. Keep warm until ready to serve.
    • Use gentle heat to warm the broth and prevent the dairy from curdling. If you have issues with the broth, you can use an immersion blender or corn starch slurry as remedies.
  • Serve. To make 6 bowls, add 1 cup of rice to each bowl along with about ⅔ an air fried chicken breast (about 3 oz) and a little more than 3/4 cup of broth (about 200g). Garnish with the tomato salsa and some extra lemon juice.

Nutrition

Serving: 1bowl | Calories: 500kcal | Carbohydrates: 52g | Protein: 43g | Fat: 13g