Dinner
Chipotle Chicken and Sweet Potato Bowls
One pot, done in less than 30 minutes. You’ll want to drizzle the creamy chipotle sauce over the top of EVERYTHING.
Chipotle Chicken and Sweet Potato Bowls
One pot, done in less than 30 minutes. You’ll want to drizzle the creamy chipotle sauce over the top of EVERYTHING.
Ingredients
Chicken and Marinade
- 1 pound chicken thighs or breasts cut into bite size pieces
- 1/4 cup avocado oil
- 1 tbsp honey
- salt/pepper to taste
- 1 tbsp chipotle chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 2 garlic cloves, minced
- juice of 1 lime
Veggies
- 2 sweet potatoes, washed and cubed
- 1 can black beans
- 2 bell peppers, chopped (I used one red and one yellow
- 1 red onion, diced
Chipotle Cream Sauce
- 1/2 cup plain yogurt
- 2 tbsp lime juice
- 1 tsp chipotle chili powder
- salt to taste
Toppings (Optional)
- Sliced avocado
- Cilantro
- Lime wedge
Instructions
- mix chicken marinade ingredients together in a small bowl (everything but chicken). Once combined, add chicken and marinate for at least 30 minutes.
- cook chicken in a pan with oil.
- add sweet potatoes to a large skillet. After a few minutes, add onions and chicken. Cook until chicken is cooked through, then add peppers. When veggies are tender, add black beans.
- stir all cream sauce ingredients together in a small bowl and serve on top of chicken and veggie mixture.