Chipotle Chicken and Sweet Potato Bowls with Cowboy Caviar
Directions
- 1Score the surface of the chicken breasts to allow flavors to penetrate.
- 2Add all the listed seasonings and spices to the chicken.
- 3Add chipotle peppers in adobo sauce to the chicken.
- 4Mix the chicken and seasonings thoroughly.
- 5Marinate the chicken for at least two hours, or up to overnight, in the fridge.
- 6Cut a flat side on the sweet potato to stabilize it, then cut it into half-inch cubes.
- 7Add oil and all the listed spices to the sweet potato cubes and mix well.
- 8Spread the seasoned sweet potatoes out on a baking sheet.
- 9Bake the sweet potatoes in the oven at 400 degrees Fahrenheit for about 30 minutes until tender.
- 10Place the marinated chicken on a parchment-lined baking sheet.
- 11Bake the chicken at 400 degrees Fahrenheit, monitoring the temperature with a digital thermometer probe.
- 12Dice and prep all the fresh ingredients (bell peppers, red onion, Roma tomatoes, jalapeño) for the cowboy caviar salad.
- 13Add all the diced ingredients, rinsed black beans, rinsed black-eyed peas, and yellow corn to a large bowl.
- 14Mix in spices, cilantro, and lime juice into the salad. Optionally add hot honey.
- 15Prepare the sauce by combining Greek yogurt or mayo, chipotle pepper adobo sauce, honey, lime juice or vinegar, garlic powder, and salt in a small bowl.
- 16Whisk the sauce ingredients until smooth and set aside.
- 17Once the chicken reaches 160 degrees Fahrenheit, let it rest for 10 minutes.
- 18Cut the rested chicken into bite-sized pieces.
- 19Build the bowls by first adding the roasted sweet potatoes, then the chopped chicken, and finally the cowboy caviar salad.
- 20Drizzle the creamy chipotle sauce over the bowls before serving.
Ingredients
- 3.5 lbs chicken breasts
- 3 tbs chipotle pepper adobo sauce
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp salt
- 1 tsp pepper
- 4 medium sweet potatoes
- 1 tbs olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 0.5 tsp salt
- 0.5 tsp pepper
- 1 15-oz. can rinsed black beans
- 1 15-oz. can rinsed black-eyed peas
- 1 15-oz. can yellow corn
- 2 cups small-diced bell peppers of various colors
- 0.5 cup finely chopped cilantro
- 2 Roma tomatoes, small-diced
- 1 medium red onion, small-diced
- 1 jalapeño, finely diced
- 1 tbs hot honey
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp smoked paprika
- 0.5 tsp ground cumin
- 0.5 tsp pepper
- to taste fresh lime juice
- to taste salt
- 1 cup Greek yogurt or mayo
- 1 tbs chipotle pepper adobo sauce
- 2 tsp honey
- 2 tsp lime juice or vinegar
- 0.5 tsp garlic powder
- 0.25 tsp salt
Equipment
knifecutting boardlarge bowlbaking sheetparchment paperdigital thermometer probessmall bowlwhiskfood scalemeal prep containers
Tips
- Leave out the whole peppers from the chipotle pepper adobo sauce if you want it less spicy.
- Marinate the chicken for at least two hours, up to overnight.
- For the sweet potato, cut a flat side so it doesn't rock back and forth when cutting, then cut into half-inch cubes.
- Use a digital thermometer probe to watch the chicken's temperature while it cooks.
- You can add hot honey to the cowboy caviar salad for extra sweetness and kick.
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