Name: Chipotle chicken and sweet potato bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 3/4 medium sweet potato, diced into 1/2-inch cubes; 1/4 cup canned black beans, drained and rinsed; 3 tbsp frozen sweet corn; 1 tsp olive oil; 1 tsp chili powder; 1/2 tsp salt; 1/4 cup nonfat Greek yogurt; 2 3/4 tsp chipotle peppers in adobo, minced; 1 tsp lime juice; 1/3 cup fresh cilantro, chopped

Nutrition

Per serving

444 calories

Protein: 49g; 43% of calories
Carbs: 42g; 37% of calories
Fat: 10g; 20% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat your oven to 400°F. On a half-sheet pan, toss the sweet potato cubes with the olive oil and half of the chili powder and salt. Spread them in a single layer and roast for 12 minutes.
Add the chicken pieces to the pan and toss with the potatoes. Roast for 10 minutes. Stir in the black beans and corn, then roast for 3 to 4 minutes more until the chicken is white throughout and the potato cubes are tender and browned at the edges. Done when chicken is white throughout and potatoes are tender, 165°F.
While the pan is in the oven, whisk together the Greek yogurt, minced chipotle, lime juice, and the remaining chili powder and salt in a small bowl.
Transfer the roasted chicken, sweet potato, and bean mixture to a bowl. Top with the chipotle yogurt sauce and garnish with the fresh cilantro.

Nutrition

Ingredients

Instructions

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