Consider this a hefty one-bowl meal with minimum fuss and maximum taste: proof that straightforward and simple can also be delicious and satisfying. You can also add dollops of sour cream. If you want fewer carbs, it’s possible to omit the rice.
Hot stuff
Consider canned chipotle peppers your answer for infusing meals with a wallop of smoky heat. These are smoked and dried jalapeños that are rehydrated and canned along with adobo sauce, a purée of tomato, vinegar, garlic, and other spices. Opened cans will keep in the fridge for several weeks.
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Mexican-Style Spicy Chicken and Sweet Potato Bowl
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Ingredients
- 2 inch large sweet potatoes peeled and cut into 1cubes
- 4 tsp oil divided
- 1/2 tsp salt divided
- 3 garlic cloves peeled and chopped
- 1 small red onion finely diced
- 1 lb skinless boneless chicken breast, cut into 1 inch chunks
- 1 in large or 2 small chipotle chili peppersadobo sauce chopped
- 2 tsp dried oregano
- 19 oz can diced tomatoes
- 2 cups cooked brown rice
- 1 avocado sliced
- 1/4 cup Pumpkin seeds
- 1/2 cup cilantro
- 1 lime
Instructions
- Preheat oven to 400 F.
- Toss sweet potato cubes with 2 tsp oil and 1/4 tsp salt. Spread out on rimmed baking sheet and bake until tender, about 40 minutes.
- In large skillet, heat 2 tsp oil. Add garlic and red onion; heat for 5 minutes. Add chicken pieces and cook for 3 minutes. Stir in chipotle chili pepper, oregano, and 1/4 tsp salt. Pour tomatoes into skillet, bring to a simmer, and cook for 15 minutes. Stir in baked sweet potato cubes and heat for 5 minutes.
- Divide cooked rice among 4 serving bowls and top with chicken-potato mixture, avocado, pumpkin seeds, and cilantro. Squeeze on lime juice.
Recipe Notes
Per serving: 558 calories; 32 g protein; 23 g total fat (5 g sat. fat); 52 g total carbohydrates (2 g sugars, 10 g fiber); 450 mg sodium
