Red Meat Allergy Friendly Chipotle Lime Chicken Bowl
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken thighs
- 2 tbsp olive oil
- 2 chipotle peppers in adobo sauce, minced
- 2 tbsp fresh lime juice
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
For the rice
- 1 ½ cups brown rice, dry
- 3 cups water
- ¼ tsp salt
For the roasted sweet potato
- 1 large sweet potato (about 12 oz), peeled and cut into ¾-inch cubes
- 1 tbsp olive oil
- ¼ tsp salt
For the bowl
- 1 can (15 oz) black beans, drained and rinsed
- 2 ripe avocados, sliced
For the cilantro-lime drizzle
- 1 cup packed fresh cilantro leaves and tender stems
- 3 tbsp fresh lime juice
- 3 tbsp olive oil
- 1 small jalapeño, seeded and roughly chopped (optional)
- ¼ tsp salt
For serving
- lime wedges, for serving (optional)
Instructions
- 1
In a small bowl, stir together the minced chipotle peppers, 2 tbsp lime juice, 2 tbsp olive oil, cumin, smoked paprika, garlic powder, and 1/2 tsp salt. Add the chicken thighs and turn to coat. Let marinate at room temperature for 30 minutes.
- 2
While the chicken marinates, preheat the oven to 425°F (220°C). Toss the sweet potato cubes with 1 tbsp olive oil and 1/4 tsp salt on a rimmed baking sheet, spreading them in a single layer. Roast for 25–30 minutes, flipping once halfway through, until the edges are caramelized and a fork slides in without resistance.
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