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Mexican-Style Spicy Chicken and Sweet Potato Bowl

Serves 4


    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 jalapenos 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.


    Mexican-Style Spicy Chicken and Sweet Potato Bowl


      • 2 large sweet potatoes, peeled and cut into 1 in (2.5 cm) cubes
      • 4 tsp (20 mL) grapeseed oil or avocado oil, divided
      • 1/2 tsp (2 mL) salt, divided
      • 3 garlic cloves, peeled and chopped
      • 1 small red onion, finely diced
      • 1 lb (450 g) skinless, boneless chicken breast, cut into 1 in (2.5 cm) chunks
      • 1 large or 2 small chipotle chili peppers in adobo sauce, chopped
      • 2 tsp (10 mL) dried oregano
      • 19 oz (540 mL) can diced tomatoes
      • 2 cups (500 mL) cooked brown rice
      • 1 avocado, sliced
      • 1/4 cup (60 mL) pumpkin seeds
      • 1/2 cup (125 mL) cilantro
      • 1 lime


      Per serving:

      • calories558
      • protein32 g
      • total fat23 g
        • sat. fat5 g
      • total carbohydrates52 g
        • sugars2 g
        • fibre10 g
      • sodium450 mg



      Preheat oven to 400 F (200 C).


      Toss sweet potato cubes with 2 tsp (10 mL) oil and 1/4 tsp (1 mL) salt. Spread out on rimmed baking sheet and bake until tender, about 40 minutes.


      In large skillet, heat 2 tsp (10 mL) 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 (1 mL) 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.



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