Chipotle Chicken Bowl (Printable Version)
Get a smack of flavor with smoky chipotle chicken, creamy cilantro lime sauce, black beans, and roasted sweet potatoes all piled into one bowl.
# Everything You’ll Need:
→ Chicken
01 -
2 skinless chicken breasts, boneless
02 -
15 ml olive oil
03 -
5 g chipotle chili powder
04 -
2 g garlic powder
05 -
2 g ground cumin
06 -
2 g fine salt
07 -
1 g ground black pepper
→ Sweet Potatoes
08 -
2 medium sweet potatoes, peeled and chopped into 2 cm chunks
09 -
15 ml olive oil
10 -
2 g ground cumin
11 -
2 g garlic powder
12 -
2 g fine salt
13 -
1 g ground black pepper
→ Black Beans
14 -
425 g black beans, cooked, rinsed and drained
15 -
0.5 g ground cumin
16 -
15 ml lime juice, freshly squeezed
17 -
Tiny bit of salt
→ Cilantro Lime Sauce
18 -
120 ml Greek yogurt or sour cream
19 -
15 g loosely packed cilantro leaves
20 -
30 ml lime juice, freshly squeezed
21 -
1 small clove of garlic
22 -
15 ml olive oil
23 -
Salt as needed
→ Toppings (optional)
24 -
Cilantro leaves, fresh
25 -
Wedges of lime
# Steps to Cook:
01 -
Let your chicken sit at room temp for 15-30 minutes after you cover it in oil, chipotle chili, garlic, cumin, salt, and pepper. Just cut each chicken breast across to make cutlets before that. Make sure every piece gets coated well in the bowl.
02 -
Fire up your oven to 220°C. Throw your sweet potato pieces in a bowl with oil, cumin, garlic powder, pepper, and salt, toss to coat. Spread them out on a baking tray covered in baking paper. Roast 25–30 minutes, flipping them halfway, until they’re brown on the edges and soft inside.
03 -
Heat a pan over medium-high. Once hot, lay the marinated chicken down and cook each side about 5-6 minutes. You want the middle to reach 74°C. Move the chicken to a plate and let it chill out for 5 minutes, then slice it up.
04 -
Toss Greek yogurt, cilantro, lime juice, the garlic clove, oil, and some salt into your blender or food processor. Whiz it all until it’s smooth and looks creamy.
05 -
Dump the beans in a small pot, stir in cumin, salt, and lime juice. Heat gently for about 5–7 minutes on medium, stirring now and then, until they’re nice and hot.
06 -
Start with the hot black beans in the bottom, pile on roasted sweet potatoes, then lay on sliced chicken. Generously pour over that creamy cilantro lime sauce. Top it all off with a handful of cilantro and some lime wedges if you want.
# Extra Suggestions:
01 -
Can’t do dairy? Try coconut yogurt or any plant-based yogurt in your sauce.
02 -
Need it totally vegan? Swap out the chicken for tofu or tempeh (roasted works best) and go with a nondairy yogurt for the dressing.