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 so it's easier to small dice.
- 2Mix the diced sweet potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper in a large bowl.
- 3Spread the seasoned sweet potatoes out on a baking sheet and bake in the oven at 400 degrees Fahrenheit for about 30 minutes until tender.
- 4Season the chicken thighs with chipotle or taco seasoning and olive oil, then mix it well.
- 5Season the corn with olive oil, salt, and pepper.
- 6Grill the chicken at 400 degrees Fahrenheit for about five minutes per side until the internal temperature is 165 degrees Fahrenheit.
- 7Grill the corn until it's nice and charred on all sides.
- 8Pull the chicken and corn off the heat and let everything rest for 10 minutes.
- 9Finely chop red bell pepper, red onion, and jalapeño for the salad.
- 10Cut the corn off the cob.
- 11Add corn, black beans, bell pepper, red onion, jalapeño, finely chopped cilantro, salt, pepper, and lime juice to a bowl and mix well.
- 12For the sauce, mix together Greek yogurt or mayo, hot sauce, lemon or lime juice, and garlic powder.
- 13Whisk the sauce until smooth.
- 14Cut the grilled chicken into bite-sized pieces.
- 15Build the bowls by first adding roasted sweet potatoes, then grilled chicken, and finally the corn and black bean salad.
- 16Drizzle the spicy lime mayo sauce over the bowls.
Ingredients
- 2 lbs Chicken thigh, boneless and skinless
- 1 tbs Chipotle or taco seasoning
- 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 Lime juice
- 1 cup Greek yogurt or mayo
- 1 tbs Hot sauce of choice
- 0.5 tsp Garlic powder
- 0.5 Lime or lemon juice
Equipment
Cutting boardKnifeLarge bowlBaking sheetOvenGrillTongsFood scaleSmall bowlWhisk
Tips
- For sweet potatoes, cut a flat edge to make small dicing easier.
- Season the chicken thighs with any taco or chipotle seasoning.
- Grill corn until it's nice and charred on all sides.
- Let chicken and corn rest for 10 minutes after grilling.
- This is one of the favorite salads yet.
- For the sauce, whisk until smooth.
- The full recipe and macros are listed in the description.
- Enjoy and follow for more recipes!
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