Mexican-Style Spicy Chicken and Sweet Potato Bowl
  • 2inch large sweet potatoespeeled and cut into 1cubes
  • 4tsp oildivided
  • 1/2tsp saltdivided
  • 3 garlic clovespeeled and chopped
  • 1 small red onionfinely diced
  • 1lb skinlessboneless chicken breast, cut into 1 inch chunks
  • 1in large or 2 small chipotle chili peppersadobo saucechopped
  • 2tsp dried oregano
  • 19oz can diced tomatoes
  • 2cups cooked brown rice
  • 1 avocadosliced
  • 1/4cup Pumpkin seeds
  • 1/2cup cilantro
  • 1 lime
  1. Preheat oven to 400 F.
  2. Toss sweet potato cubes with 2 tsp oil and 1/4 tsp salt. Spread out on rimmed baking sheet and bake until tender, about 40 minutes.
  3. In large skillet, heat 2 tsp oil. Add garlic and red onion; heat for 5 minutes. Add chicken pieces and cook for 3 minutes. Stir in chipotle chili pepper, oregano, and 1/4 tsp salt. Pour tomatoes into skillet, bring to a simmer, and cook for 15 minutes. Stir in baked sweet potato cubes and heat for 5 minutes.
  4. Divide cooked rice among 4 serving bowls and top with chicken-potato mixture, avocado, pumpkin seeds, and cilantro. Squeeze on lime juice.
Recipe Notes

Per serving: 558 calories; 32 g protein; 23 g total fat (5 g sat. fat); 52 g total carbohydrates (2 g sugars, 10 g fiber); 450 mg sodium