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If you're searching for a nourishing and delicious meal that brings together a medley of flavors and textures, look no further than Zesty Chipotle Chicken Sweet Potato Bowls. This recipe is not only a feast for the senses but also a healthful option for those who want to enjoy a balanced diet without sacrificing taste. The combination of tender marinated chicken, sweet roasted sweet potatoes, and a variety of fresh vegetables creates a satisfying dish that is perfect for lunch or dinner.

Zesty Chipotle Chicken Sweet Potato Bowls

Discover the delightful Zesty Chipotle Chicken Sweet Potato Bowls, a perfect blend of flavor and nutrition. This customizable dish features tender marinated chicken thighs, sweet roasted sweet potatoes, and a colorful mix of fresh vegetables. Packed with protein, vitamins, and fiber, it's ideal for a satisfying lunch or dinner. Whether you prefer mild or spicy, this bowl can be tailored to your taste, making it a vibrant and healthful meal option you'll love.
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Ingredients
  

For the chicken marinade:

1 lb (450g) boneless, skinless chicken thighs

2 tablespoons olive oil

2 tablespoons chipotle adobo sauce (from canned chipotles)

1 tablespoon lime juice

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

For the sweet potatoes:

2 medium sweet potatoes, peeled and diced

2 tablespoons olive oil

1 teaspoon chili powder

1/2 teaspoon cinnamon

Salt and pepper to taste

For the bowl assembly:

1 cup cooked quinoa or brown rice

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

1 ripe avocado, diced

1/2 cup diced red onion

1/4 cup fresh cilantro, chopped

Lime wedges for serving

Optional: hot sauce for an extra kick

Instructions
 

Marinate the Chicken: In a large bowl, whisk together olive oil, chipotle adobo sauce, lime juice, cumin, smoked paprika, garlic powder, salt, and pepper. Add the chicken thighs and toss to coat well. Cover and marinate in the refrigerator for at least 30 minutes (or up to overnight for more flavor).

    Cook the Sweet Potatoes: Preheat the oven to 425°F (220°C). On a baking sheet, toss the diced sweet potatoes with olive oil, chili powder, cinnamon, salt, and pepper until evenly coated. Spread them out in a single layer and roast in the oven for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.

      Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and cook for about 5-7 minutes on each side, or until the chicken is cooked through and has nice grill marks. Let it rest for a few minutes before slicing it into strips.

        Assemble the Bowls: In each bowl, layer a base of cooked quinoa or brown rice. Top with roasted sweet potatoes, black beans, corn, sliced chicken, diced avocado, and red onion. Garnish with fresh cilantro and serve with lime wedges on the side.

          Add Extra Flavor (Optional): Drizzle with hot sauce if you enjoy a little more heat or squeeze extra lime over the top for a zesty finish.

            Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4