Chipotle Chicken and Sweet Potato Bowls with Fire-Roasted Corn and Black Bean Salad

60 mins
Serves 4
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Directions

  1. 1Cut a flat edge on the sweet potato to make it easier to small dice.
  2. 2Mix the diced sweet potato with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.
  3. 3Spread the seasoned sweet potatoes on a baking sheet.
  4. 4Bake the sweet potatoes in the oven at 400 degrees Fahrenheit for about 30 minutes until tender.
  5. 5Season the boneless and skinless chicken thighs with chipotle or taco seasoning of choice and olive oil, then mix well.
  6. 6Drizzle corn with olive oil and season with salt and pepper.
  7. 7Grill the chicken and corn at 400 degrees Fahrenheit.
  8. 8Sear the chicken for about 5 minutes per side until the internal temperature is 165 degrees Fahrenheit.
  9. 9Grill the corn for about 2 minutes per side until it's golden and charred on all sides.
  10. 10Pull the chicken and corn off the heat and let everything rest for 10 minutes.
  11. 11Finely chop red onion, bell pepper, and jalapeño for the salad.
  12. 12Cut the corn off the cob.
  13. 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.
  14. 14Mix the salad ingredients well.
  15. 15For the sauce, combine Greek yogurt or mayo, hot sauce, lemon or lime juice, and garlic powder in a small bowl.
  16. 16Whisk the sauce until smooth.
  17. 17Cut the grilled chicken into bite-sized pieces.
  18. 18Build the bowls by placing roasted sweet potatoes at the bottom.
  19. 19Add the chopped grilled chicken on top of the sweet potatoes.
  20. 20Spoon the fire-roasted corn and black bean salad over the chicken.
  21. 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