Chipotle Chicken and Sweet Potato Bowls with Cowboy Caviar

Name: Chipotle Chicken and Sweet Potato Bowls with Cowboy Caviar
Total time: 60 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 3 1/2 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 black beans; 1 15-oz can black-eyed peas; 1 15-oz can yellow corn; 2 cups bell peppers; 0.5 cup cilantro; 2 Roma tomatoes; 1 medium red onion; 1 jalapeño; 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

Serves 8

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Chipotle Chicken and Sweet Potato Bowls with Cowboy Caviar

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Serves 8

Directions

1Score the surface of the chicken breasts.
2Add all the seasonings and spices listed.
3Add some chipotle peppers in adobo sauce.
4Marinate for at least two hours up to overnight.
5Cut a flat side of the sweet potato.
6Cut it into half inch cubes.
7Add to a bowl and mix in oil and all the spices listed.
8Spread them out on a baking sheet then bake in the oven at 400 degrees Fahrenheit for about 30 minutes.
9Place the chicken on a parchment-lined baking sheet and then bake at the same temperature.
10Dice and prep all the fresh ingredients for our cowboy caviar salad.
11Then add everything together in a bowl.
12Mix in spices, cilantro and lime juice.
13Add hot honey for extra sweetness and kick.
14Make the creamy, spicy, sweet, and savory sauce.
15Mix this well and set it aside.
16Once the chicken reaches 160 degrees Fahrenheit let it rest for 10 minutes and cut into bite size pieces.
17Build the bowls and that's it.

Ingredients

3 1/2 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 black beans
1 15-oz can black-eyed peas
1 15-oz can yellow corn
2 cups bell peppers
0.5 cup cilantro
2 Roma tomatoes
1 medium red onion
1 jalapeño
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 boardbowlbaking sheet

Tips

Scoring the chicken breast helps the flavors penetrate.
Leaving out the whole peppers makes it less spicy.
Cutting a flat side of the sweet potato keeps it from rocking back and forth when cutting it.

Chipotle Chicken and Sweet Potato Bowls with Cowboy Caviar

Chipotle Chicken and Sweet Potato Bowls with Cowboy Caviar

Directions

Ingredients

Equipment

Tips

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