Chipotle Chicken and Sweet Potato Bowls with Cowboy Caviar
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.
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