Chipotle Chicken Bowl (Printable Recipe)
Get a hit of bold flavors in every bowl — chipotle chicken, black beans, roasted sweet potatoes, and a drizzle of creamy cilantro lime sauce.
# Ingredients You'll Need:
→ Chicken
01 -
2 boneless, skinless chicken breasts
02 -
15 millilitres olive oil
03 -
5 grams chipotle chili powder
04 -
2 grams garlic powder
05 -
2 grams ground cumin
06 -
2 grams fine salt
07 -
1 gram ground black pepper
→ Sweet Potatoes
08 -
2 medium sweet potatoes, peeled and cut into 2 cm cubes
09 -
15 millilitres olive oil
10 -
2 grams garlic powder
11 -
2 grams ground cumin
12 -
2 grams fine salt
13 -
1 gram ground black pepper
→ Black Beans
14 -
425 grams cooked black beans, drained and rinsed
15 -
0.5 grams ground cumin
16 -
Pinch of salt
17 -
15 millilitres freshly squeezed lime juice
→ Cilantro Lime Sauce
18 -
120 millilitres Greek yogurt or sour cream
19 -
15 grams fresh cilantro leaves, loosely packed
20 -
30 millilitres freshly squeezed lime juice
21 -
1 small garlic clove
22 -
15 millilitres olive oil
23 -
Salt, to taste
→ Garnish (optional)
24 -
Fresh cilantro leaves
25 -
Lime wedges
# Steps to Follow:
01 -
Slice chicken breasts horizontally to form even cutlets. In a mixing bowl, combine olive oil, chipotle chili powder, garlic powder, ground cumin, salt, and black pepper. Coat the chicken thoroughly in the spice mixture and marinate for 15–30 minutes at room temperature.
02 -
Preheat oven to 220°C. Toss sweet potato cubes with olive oil, garlic powder, ground cumin, salt, and black pepper. Arrange on a lined baking sheet in a single layer and roast for 25–30 minutes, flipping once halfway, until caramelized and tender.
03 -
Heat a large skillet over medium-high heat. Sear marinated chicken cutlets for 5–6 minutes per side, or until a golden crust develops and the internal temperature reaches 74°C. Transfer to a plate and allow to rest for 5 minutes before slicing.
04 -
Combine Greek yogurt, cilantro, lime juice, garlic clove, olive oil, and salt in a blender or food processor. Blend until silky and fully green. Adjust seasoning if necessary.
05 -
Place black beans in a saucepan with ground cumin, a pinch of salt, and lime juice. Warm gently over medium heat for 5–7 minutes, stirring occasionally, until heated through.
06 -
Divide warmed black beans among serving bowls. Top with roasted sweet potatoes and sliced chicken. Drizzle generously with cilantro lime sauce and garnish with fresh cilantro and lime wedges if desired.
# Extra Tips:
01 -
For a dairy-free version, use unsweetened coconut yogurt or a plant-based alternative in the sauce.
02 -
For a vegan meal, substitute chicken with roasted tofu or tempeh and select a dairy-free yogurt.