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When it comes to sweet potatoes, roasting is by far the superior cooking method compared to boiling or steaming. Roasting allows the natural sugars in the sweet potato to caramelize, resulting in a rich, sweet flavor that is hard to achieve through other cooking methods. The Maillard reaction—where natural sugars and amino acids react under heat—creates that desirable crispy exterior while keeping the inside tender and creamy.

Zesty Chipotle Chicken Sweet Potato Bowls

Discover the delightful combination of flavors in Zesty Chipotle Chicken Sweet Potato Bowls! This nourishing dish blends smoky chipotle chicken with the natural sweetness of roasted sweet potatoes, topped with fresh ingredients like avocado and black beans. Perfect for weeknight dinners or meal prep, this recipe is easy to follow and packed with vibrant colors and textures. Elevate your cooking and enjoy a satisfying, healthy meal that pleases both the palate and the body.
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Ingredients
  

For the Chicken:

2 boneless, skinless chicken breasts

2 tablespoons chipotle in adobo sauce (adjust to taste)

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and black pepper, to taste

Juice of 1 lime

For the Sweet Potatoes:

2 medium sweet potatoes, peeled and diced into 1-inch cubes

1 tablespoon olive oil

1 teaspoon paprika

1/2 teaspoon cumin

Salt and black pepper, to taste

For the Toppings:

1 ripe avocado, diced

1 cup corn kernels (fresh, frozen, or canned)

1/2 cup black beans, rinsed and drained

1/4 cup fresh cilantro, chopped

Lime wedges for garnish

Feta cheese (optional)

Instructions
 

Marinate the Chicken: In a bowl, mix the chipotle in adobo sauce, olive oil, garlic powder, onion powder, smoked paprika, lime juice, salt, and black pepper. Add the chicken breasts and coat them evenly with the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

    Preheat the Oven: While the chicken is marinating, preheat your oven to 425°F (220°C).

      Roast the Sweet Potatoes: Toss the diced sweet potatoes with olive oil, paprika, cumin, salt, and black pepper in a large bowl. Spread them in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.

        Cook the Chicken: While the sweet potatoes are roasting, heat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Once cooked, let the chicken rest for a few minutes before slicing it into bite-sized pieces.

          Prepare the Bowls: In each serving bowl, layer the roasted sweet potatoes, sliced chipotle chicken, corn, black beans, and diced avocado. Sprinkle with fresh cilantro and, if desired, crumbled feta cheese. Serve with lime wedges on the side for an extra zesty kick.

            Enjoy: Dig in and savor the delightful combination of flavors and textures in this nourishing bowl!

              Prep Time: 15 min | Cook Time: 35 min | Total Time: 50 min | Servings: 4