Zesty Chipotle Chicken Sweet Potato Bowls

Discover the vibrant flavors of Zesty Chipotle Chicken Sweet Potato Bowls, a delicious and nutritious meal perfect for any occasion. This recipe features tender chipotle-marinated chicken paired with roasted sweet potatoes and topped with fresh ingredients like avocado, corn, and black beans for that extra crunch. Not only is it visually appealing, but it's also packed with essential nutrients. Learn how to create this hearty dish that satisfies your taste buds and nourishes your body. Enjoy an easy-to-make meal that brings a balance of flavors and healthy ingredients to your table.

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Ingredients

For the Chicken:

2 boneless, skinless chicken breasts

2 tablespoons chipotle in adobo sauce (adjust according to heat preference)

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and black pepper, to taste

Juice of 1 lime

For the Sweet Potatoes:

2 medium sweet potatoes, peeled and cut into 1-inch cubes

1 tablespoon olive oil

1 teaspoon paprika

1/2 teaspoon ground cumin

Salt and black pepper, to taste

For the Toppings:

1 ripe avocado, diced

1 cup corn kernels (fresh, frozen, or canned)

1/2 cup black beans, rinsed and drained

1/4 cup fresh cilantro, chopped

Lime wedges for serving

Feta cheese, crumbled (optional)

Instructions

Marinate the Chicken: In a medium bowl, combine the chipotle in adobo sauce, olive oil, garlic powder, onion powder, smoked paprika, lime juice, salt, and black pepper. Add the chicken breasts to the bowl, ensuring they are fully coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, allowing the flavors to meld. For an even richer flavor, marinate for up to 2 hours.

Preheat the Oven: While the chicken marinates, preheat your oven to 425°F (220°C). This will ensure it’s ready for the sweet potatoes.

Roast the Sweet Potatoes: In a large mixing bowl, toss the diced sweet potatoes with olive oil, paprika, cumin, salt, and black pepper until evenly coated. Spread the seasoned sweet potatoes out in a single layer on a baking sheet lined with parchment paper for easy clean-up. Roast in the preheated oven for about 25-30 minutes, flipping the potatoes halfway through, until they are tender and have caramelized edges.

Cook the Chicken: While the sweet potatoes are roasting, heat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade, allowing any excess to drip off. Cook the chicken for about 6-8 minutes on each side, or until it reaches an internal temperature of 165°F (74°C). After cooking, transfer the chicken to a cutting board and let it rest for a few minutes before slicing it into bite-sized pieces.

Assemble the Bowls: In each serving bowl, create a beautiful layer starting with the roasted sweet potatoes, followed by the sliced chipotle chicken, corn kernels, black beans, and diced avocado. Top each bowl with a generous sprinkle of fresh cilantro and, if desired, crumbled feta cheese for added creaminess. Serve the bowls with lime wedges on the side to squeeze over the top for an extra burst of flavor.

Enjoy: Dig in and relish the vibrant combination of spicy, sweet, and zesty flavors that make this bowl not only nourishing but also incredibly satisfying!

Prep Time: 15 min | Cook Time: 35 min | Total Time: 50 min | Servings: 4

- Presentation Tips: For an eye-catching presentation, serve the bowls on colorful dishware and arrange the toppings in distinct sections for a beautiful layer effect. Adding a sprinkle of extra cilantro on top can also elevate the dish visually.