Chipotle Chicken and Sweet Potato Bowls with Fire-Roasted Corn and Black Bean Salad
Chipotle Chicken and Sweet Potato Bowls with 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.
- 2Mix the diced sweet potato with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.
- 3Spread the seasoned sweet potatoes on a baking sheet.
- 4Bake the sweet potatoes in the oven at 400 degrees Fahrenheit for about 30 minutes until tender.
- 5Season the boneless and skinless chicken thighs with chipotle or taco seasoning of choice and olive oil, then mix well.
- 6Drizzle corn with olive oil and season with salt and pepper.
- 7Grill the chicken and corn at 400 degrees Fahrenheit.
- 8Sear the chicken for about 5 minutes per side until the internal temperature is 165 degrees Fahrenheit.
- 9Grill the corn for about 2 minutes per side until it's golden and charred on all sides.
- 10Pull the chicken and corn off the heat and let everything rest for 10 minutes.
- 11Finely chop red onion, bell pepper, and jalapeño for the salad.
- 12Cut the corn off the cob.
- 13Add the chopped corn, red onion, bell pepper, and jalapeño to a large bowl with black beans, salt, pepper, finely chopped cilantro, and lime juice.
- 14Mix the salad ingredients well.
- 15For the sauce, combine Greek yogurt or mayo, hot sauce, lemon or lime juice, and garlic powder in a small bowl.
- 16Whisk the sauce until smooth.
- 17Cut the grilled chicken into bite-sized pieces.
- 18Build the bowls by placing roasted sweet potatoes at the bottom.
- 19Add the chopped grilled chicken on top of the sweet potatoes.
- 20Spoon the fire-roasted corn and black bean salad over the chicken.
- 21Drizzle the spicy lime mayo sauce over the bowls.
Ingredients
- 2 lbs boneless and skinless chicken thighs
- 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
- 1 bell pepper
- 1 red onion
- 1 jalapeño
- 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
- 0.5 tsp garlic powder
- 0.5 lime or lemon
Equipment
knifecutting boardlarge bowlwooden spoonbaking sheetovenkitchen timerglovestongsgrilllime squeezersmall bowlwhiskfood scalemeal prep containers
Tips
- Cut a flat edge on the sweet potato to make it easier to small dice.
- Sear the chicken until its internal temperature is 165 degrees Fahrenheit.
- Grill the corn until it's nice and charred on all sides.
- Let the chicken and corn rest for 10 minutes after grilling.
- Adjust salt to taste for the corn and black bean salad.
- You can use any store-bought or homemade taco seasoning for the chicken.
- This is a great meal prep recipe.
- The fire-roasted corn adds a lot of flavor to the salad.
- The recipe uses a pre-made chipotle seasoning.
- The sauce combines Greek yogurt or mayo, hot sauce, garlic powder, and lime/lemon juice.
- Whisk the sauce until smooth.
- Serve the bowls with roasted sweet potatoes at the bottom, then grilled chicken, topped with the corn and black bean salad, and finally drizzled with the spicy lime mayo sauce.
- The full recipe and macros are listed in the description.
- Each bowl has 46g of protein and is packed with flavor.
- The price per serving is $4.50
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