Mexican-Style Spicy Chicken and Sweet Potato Bowl
Servings 4 people
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.
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