Description
Smoky, spicy, and satisfyingly nutritious, this Chipotle Chicken Bowl brings together tender chicken, roasted sweet potatoes, hearty black beans, and fresh toppings—all in one delicious bowl. Perfect for meal prep or a balanced weeknight dinner.
Ingredients
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1 lb boneless, skinless chicken breasts or thighs
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2 tbsp chipotle in adobo sauce (minced)
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2 tbsp olive oil, divided
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2 medium sweet potatoes, peeled & diced
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1 can (15 oz) black beans, drained & rinsed
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2 cups cooked rice or quinoa
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1 avocado, sliced
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Juice of 1 lime
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1/4 cup chopped cilantro
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Salt & pepper, to taste
Instructions
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Marinate Chicken:
Toss chicken with chipotle in adobo, 1 tbsp olive oil, salt, and pepper. Let sit while prepping other ingredients. -
Roast Sweet Potatoes:
Preheat oven to 425°F (220°C). Toss diced sweet potatoes with remaining olive oil, salt, and pepper. Roast for 20–25 minutes until tender and browned. -
Cook Chicken:
Grill, bake, or sauté chicken over medium-high heat for 5–6 minutes per side, or until fully cooked. Let rest, then slice. -
Assemble Bowls:
Layer rice or quinoa as the base. Top with sliced chicken, roasted sweet potatoes, black beans, and avocado. -
Garnish & Serve:
Squeeze fresh lime juice over each bowl, sprinkle with cilantro, and serve warm.
Notes
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Add toppings like corn, pickled red onions, shredded cheese, or a dollop of Greek yogurt for extra flavor.
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For extra heat, mix a little more chipotle into a creamy sauce with Greek yogurt or mayo.
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Make it vegetarian by swapping chicken with grilled tofu or tempeh.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 480kal
- Sugar: 6g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g