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Mexican-Style Spicy Chicken and Sweet Potato Bowl

Serves 4

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    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.

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    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.

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    Mexican-Style Spicy Chicken and Sweet Potato Bowl

      Ingredients

      • 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

      Nutrition

      Per serving:

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

      Directions

      01

      Preheat oven to 400 F (200 C).

      02

      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.

      03

      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.

      04

      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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