Our Financial Chef Strikes Again: Blackened Chicken & Peach Bowls

Brown Rice • Sweet Potato • Corn • Arugula • Herbed Goat Cheese • Pickled Red Onion

YIELD: 4 generous portions

Our Financial Chef is back in the kitchen, proving once again that the right ingredients can make all the difference! This time, he is serving up a delicious combination of juicy blackened chicken, sweet peaches, fresh vegetables, and bold flavors. A perfect recipe for a satisfying and balanced meal.

And just like a great recipe, financial success doesn’t happen by accident. It takes the right ingredients, careful planning, and a strategy designed to bring everything together.

Whether we’re in the kitchen or around the financial planning table, the secret is the same:

Choose the right ingredients. Create the right recipe. Enjoy the results.

1. BLACKENED CHICKEN

• 1¾ lb / 800 g boneless chicken (breast or thighs)

• 1½ tbsp neutral oil

• 1½ tbsp smoked paprika

• 2 tsp garlic powder

• 2 tsp onion powder

• ¾ tsp dried thyme

• ¾ tsp dried oregano

• ¾ tsp kosher salt

• ¾ tsp black pepper

• ½ tsp cayenne

• 1½ tsp brown sugar

Toss chicken with oil and seasoning. Sear or grill over high heat until deeply blackened, then finish to 165°F / 74°C internal temperature. Rest before slicing.

2. BROWN RICE

• 1½ cups dry brown rice

• Salt and a little olive oil, to taste

Cook according to package directions. This should yield roughly 4–5 cups cooked rice.

3. ROASTED SWEET POTATO

• 12 oz / 340 g sweet potato, peeled and diced

• 1½ tbsp olive oil

• ½ tsp smoked paprika

• ½ tsp kosher salt

• ¼ tsp garlic powder

• Black pepper

Toss and roast at 425°F / 220°C for 20–25 minutes, turning once, until browned and tender.

4. CORN

• 8 oz / 225 g corn kernels

• 1 tsp olive oil or butter

• Salt and pepper

Sauté quickly over high heat until lightly charred.

5. PEACHES & ARUGULA

• 2 medium peaches, cut into bite-sized pieces

• 4 oz / 115 g arugula

Keep peaches raw. Add arugula fresh at assembly.

6. HERBED GOAT CHEESE

• 6 oz / 170 g goat cheese

• 1 tbsp + 2 tsp olive oil

• 1 tbsp + 1 tsp fresh lemon juice

• 1½ tsp chopped parsley

• 1½ tsp chopped chives

• ¾ tsp fresh thyme

• ½ tsp lemon zest

• Black pepper and salt, to taste

Mix until creamy but still firm enough to dot throughout the bowl.

7. QUICK-PICKLED RED ONIONS

• 8 oz / 225 g red onion, thinly sliced

• ½ cup red wine vinegar

• ½ cup water

• 1½ tsp kosher salt

• 1½ tsp sugar

• ¼ tsp black peppercorns

• Optional: pinch of chili flakes

Bring vinegar, water, salt and sugar just to a simmer. Pour over onions and let stand at least 30 minutes. Drain before serving.

8. RED WINE VINAIGRETTE

• ¼ cup red wine vinegar

• ⅔ cup olive oil

• 2½ tsp Dijon mustard

• ½–1 garlic clove, grated or minced

• ¼ tsp kosher salt

• ¼ tsp black pepper

Whisk or shake vigorously until emulsified.

ASSEMBLY — PER PORTION

• 5 oz cooked blackened chicken

• About 1¼ cups cooked brown rice

• 3 oz roasted sweet potato

• 2 oz corn

• 2 oz fresh peaches

• 1 oz arugula

• 1½ oz herbed goat cheese

• 1 oz pickled red onion

• About 1½ oz red wine vinaigrette

Smoky • sweet • creamy • acidic • fresh

A vibrant and colorful bowl featuring blackened chicken and juicy peaches, paired with fresh cucumber, cherry tomatoes, corn, and fragrant herbs, all atop a bed of rice.