Chipotle Chicken and Rice Bowl

Name: Chipotle Chicken and Rice Bowl with Roasted Sweet Potatoes and Salsa Fresca
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Potato; 1 Onion; 2 unit Scallions; 1 Tomato; 1 Lime; 1 tbsp Southwest Spice Blend; 1/2 cup Rice; 4 tbsp Sour Cream; 1 tsp Chipotle Powder; 10 oz Chicken Cutlets; 4 tsp Vegetable Oil; 1 tbsp Butter; Salt; Black Pepper

with Roasted Sweet Potatoes and Salsa Fresca

By Recipe0 System

Bowls have gone beyond “having a moment” and officially become a dinnertime staple. And why not? They’re hearty, comforting, and so versatile. This version is packed with delicious (nutritious!) fixings like spiced chicken and toasty, roasted sweet potatoes. They’re served over a bed of scallion-flecked lime rice and topped with fresh salsa and smoky-hot chipotle crema. Yep, this bodacious bowl is sure to satisfy.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

1 Potato
1 Onion
2 unit Scallions
1 Tomato
1 Lime
1 tbsp Southwest Spice Blend
1/2 cup Rice
4 tbsp Sour Cream
1 tsp Chipotle Powder
10 oz Chicken Cutlets
4 tsp Vegetable Oil
1 tbsp Butter
Salt
Black Pepper

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Dice sweet potato into ½-inch pieces. Halve, peel, and slice onion into ½-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens. Dice tomato. Zest and quarter lime.
2

Toss sweet potato on one side of a baking sheet with a drizzle of oil, salt, pepper, and half the Southwest Spice. Toss onion on opposite side with oil, salt, and pepper. Roast on top rack, tossing halfway through, until browned and tender, about 25 minutes.
3

Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook until softened, 1-2 minutes. Add rice, ¾ cup water (1½ cups for 4 servings), and a large pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, about 15 minutes. Keep covered until ready to serve.
4

Meanwhile, in a small bowl, combine sour cream, juice from 1 lime wedge, and a pinch of chipotle powder (start with ¼ tsp and add more to taste). Stir in water, 1 tsp at a time, until mixture reaches a drizzling consistency. Season with salt and pepper.
5

Pat chicken dry with paper towels; season with salt, pepper, and remaining Southwest Spice. Heat a drizzle of oil in a medium pan over medium-high heat. Add chicken and cook until browned and cooked through, 4-6 minutes per side. Transfer to a cutting board. Let rest 2 minutes, then slice crosswise.
6

In a second small bowl, combine tomato, scallion greens, juice from 1 lime wedge, salt, and pepper. Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings), lime zest (to taste), juice from 1 lime wedge, salt, and pepper. Divide rice between bowls. Top with veggies, chicken, and salsa. Drizzle with chipotle crema. Serve with remaining lime wedge on the side.

From the same drawer

Related Recipes

Salsa Macha Chicken & Rice Bowls

medium

Kids’ Sweet Potato & Corn Quesadillas

medium

Cheesy Plant-Based Protein Tostadas Protein that tastes like meat (without the meat)

medium

Cheesy Cantina Pork Burgers

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.