Chipotle Chicken Bean Bowl (Printable Version)

Juicy chipotle chicken, sweet potatoes, and black beans come together with a tangy cilantro lime sauce to brighten each bite.

# Ingredients:

→ Protein

01 - 300 g chicken breast, sliced in half horizontally

→ Vegetables

02 - 450 g sweet potatoes, peeled and cubed
03 - 240 g canned black beans, drained and rinsed
04 - 15 g fresh cilantro, chopped
05 - Lime wedges for serving

→ Sauce

06 - 120 g plain Greek yogurt
07 - 15 g fresh cilantro, chopped
08 - 30 ml fresh lime juice
09 - 1 clove garlic, minced
10 - 15 ml extra virgin olive oil
11 - Salt to taste

→ Spices and Seasonings

12 - 15 ml extra virgin olive oil, for marinating and roasting
13 - 3 g chipotle chili powder
14 - 2 g ground cumin
15 - 2 g garlic powder
16 - Salt and black pepper, to taste

# Steps:

01 - Combine olive oil, chipotle chili powder, garlic powder, ground cumin, salt, and pepper in a bowl. Add sliced chicken breast pieces and mix thoroughly to coat. Let marinate at room temperature for 15 to 30 minutes.
02 - Preheat oven to 220°C. Toss cubed sweet potatoes with olive oil, salt, pepper, garlic powder, and cumin. Spread evenly on a baking sheet without crowding. Roast for 25 to 30 minutes, flipping once halfway, until edges are crisp and caramelized.
03 - Heat a skillet over medium-high heat until a drop of water sizzles. Add marinated chicken and cook for 5 to 6 minutes per side, until golden and juices run clear. Transfer to a plate and rest for a few minutes before slicing to retain juiciness.
04 - Combine drained black beans, cumin, lime juice, and a pinch of salt in a saucepan. Heat over medium-low, stirring occasionally, for about 5 minutes until warmed through and aromatic.
05 - Blend Greek yogurt, chopped cilantro, lime juice, garlic, olive oil, and salt until smooth and pale green. Adjust seasoning with additional lime juice or salt if desired.
06 - Layer warmed black beans, roasted sweet potatoes, and sliced chicken in a serving bowl. Drizzle with cilantro lime sauce and garnish with fresh cilantro and lime wedges. Serve immediately.

# Notes:

01 - For a dairy-free version, substitute Greek yogurt with plant-based yogurt or vegan sour cream.
02 - Resting the chicken after cooking ensures juicy, tender slices.
03 - Storing components separately maintains freshness for up to four days.

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