Chipotle Chicken Sweet Potato Bowls with a Fire-Roasted Corn and Black Bean Salad
Chipotle Chicken Sweet Potato Bowls with a Fire-Roasted Corn and Black Bean Salad
1h
Serves 4
Directions
- 1Cut a flat edge on the sweet potato to make it easier to small dice.
- 2Dice the sweet potato into small pieces.
- 3Add the diced sweet potatoes to a large bowl.
- 4Mix in olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper with the sweet potatoes.
- 5Spread the seasoned sweet potatoes out on a baking sheet.
- 6Bake the sweet potatoes in the oven at 400 degrees Fahrenheit for about 30 minutes until tender.
- 7Season boneless, skinless chicken thighs with chipotle or taco seasoning of choice and olive oil, then mix well.
- 8Drizzle corn on the cob with olive oil and season with salt and pepper.
- 9Grill the seasoned chicken thighs at 400 degrees Fahrenheit.
- 10Grill the seasoned corn on the cob at 400 degrees Fahrenheit.
- 11Sear the chicken for about 5 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
- 12Grill the corn until it's nice and charred on all sides.
- 13Pull the chicken and corn off the heat and let everything rest for 10 minutes.
- 14Finely chop red onion for the salad.
- 15Finely chop bell pepper for the salad.
- 16Finely chop jalapeño for the salad.
- 17Cut the grilled corn off the cob.
- 18Add the cut corn, chopped bell pepper, chopped red onion, and chopped jalapeño to a bowl.
- 19Add black beans, salt, pepper, finely chopped cilantro, and lime juice to the bowl with the salad ingredients.
- 20Mix the salad ingredients well.
- 21For the sauce, combine Greek yogurt (or mayo), hot sauce, lemon or lime juice, and garlic powder in a small bowl.
- 22Whisk the sauce ingredients until smooth.
- 23Cut the rested grilled chicken into bite-sized pieces.
- 24Build the bowls by first adding a portion of roasted sweet potatoes to each container.
- 25Add a portion of cut chicken to each bowl, on top of the sweet potatoes.
- 26Top each bowl with a generous amount of the fire-roasted corn and black bean salad.
- 27Drizzle the spicy lime mayo sauce over the top of each bowl.
Ingredients
- 2 lbs chicken thigh, boneless and skinless
- 1 tbs Chipotle or taco seasoning of choice
- 2 tsp olive oil
- 3 medium sweet potatoes
- 2 tsp olive oil
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp smoked paprika
- 0.5 tsp salt
- 0.5 tsp pepper
- 4 ears of corn
- 1 can unsalted black beans, rinsed
- 1 bell pepper, small diced
- 1 red onion, small diced
- 1 jalapeño, small diced
- 0.5 cup finely chopped cilantro
- 2 tsp olive oil
- salt
- pepper
- 2 limes
- 1 cup Greek yogurt or mayo
- 1 tbs hot sauce of choice (I use Valentina‘s)
- 0.5 tsp garlic powder
- 0.5 lime or lemon
Equipment
cutting boardknifelarge bowlbaking sheetoventimergrilltongslime squeezerwhiskfood scalemeal prep containers
Tips
- The fire-roasted corn adds a lot of flavor.
- You can use any store-bought or homemade taco seasoning for the chicken.
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