Chipotle Chicken Bowl Black Beans (Printable Version)
# What You Need:
→ Chicken
01 -
2 boneless, skinless chicken breasts
02 -
1 tablespoon olive oil
03 -
1 teaspoon chipotle chili powder
04 -
1/2 teaspoon garlic powder
05 -
1/2 teaspoon ground cumin
06 -
1/2 teaspoon salt
07 -
1/4 teaspoon black pepper
→ Sweet Potatoes
08 -
2 medium sweet potatoes, peeled and cubed
09 -
1 tablespoon olive oil
10 -
1/2 teaspoon garlic powder
11 -
1/2 teaspoon ground cumin
12 -
1/2 teaspoon salt
13 -
1/4 teaspoon pepper
→ Black Beans
14 -
1 can (15 ounces) black beans, drained and rinsed
15 -
1/4 teaspoon ground cumin
16 -
Pinch of salt
17 -
1 tablespoon lime juice
→ Cilantro Lime Sauce
18 -
1/2 cup Greek yogurt or sour cream
19 -
1/2 cup fresh cilantro leaves
20 -
2 tablespoons lime juice
21 -
1 small garlic clove
22 -
1 tablespoon olive oil
23 -
Salt to taste
→ Optional Garnish
24 -
Fresh cilantro
25 -
Lime wedges
# Steps to Follow:
01 -
Slice chicken breasts in half horizontally. In a bowl, mix olive oil, chipotle chili powder, garlic powder, cumin, salt, and pepper. Coat the chicken and let it marinate for 15–30 minutes.
02 -
Preheat oven to 425°F (220°C). Toss sweet potato cubes with olive oil, garlic powder, cumin, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway.
03 -
Heat a skillet over medium-high heat. Sear chicken for 5–6 minutes per side, or until cooked through. Let rest before slicing.
04 -
In a blender, combine Greek yogurt, cilantro, lime juice, garlic, olive oil, and salt. Blend until smooth and creamy.
05 -
In a small saucepan, heat black beans with cumin, salt, and lime juice for 5–7 minutes until warmed through.
06 -
Layer black beans, sweet potatoes, and sliced chicken in a bowl. Drizzle with cilantro lime sauce and garnish with fresh cilantro and lime wedges.
# Additional Notes:
01 -
This dish can be easily adapted to suit dietary preferences by substituting Greek yogurt with a plant-based alternative for a vegan option.