Say hello to your new favorite meal bowl. This Chipotle Chicken Bowl is bursting with bold flavors and nourishing ingredients, making it the ultimate healthy comfort food. Smoky chipotle-marinated chicken, roasted sweet potatoes, and black beans are all topped with a creamy, tangy cilantro lime sauce that brings everything together in the most delicious way. It’s perfect for weeknight dinners, make-ahead lunches, or whenever you need something wholesome, satisfying, and seriously tasty. Bonus: it’s naturally gluten-free and easily adaptable for different diets.
Ingredients
For the Chipotle Chicken:
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon chipotle chili powder
½ teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon black pepper
For the Roasted Sweet Potatoes:
2 medium sweet potatoes, peeled and cubed
1 tablespoon olive oil
½ teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon black pepper
For the Black Beans:
1 (15 oz) can black beans, drained and rinsed
¼ teaspoon ground cumin
Pinch of salt
1 tablespoon lime juice
For the Cilantro Lime Sauce:
½ cup Greek yogurt (or sour cream)
½ cup fresh cilantro leaves
2 tablespoons lime juice
1 small garlic clove
1 tablespoon olive oil
Salt, to taste
Optional Garnishes:
Fresh cilantro
Lime wedges
Instructions
Slice chicken breasts in half horizontally to create thinner cutlets. In a bowl, mix olive oil with chipotle chili powder, garlic powder, cumin, salt, and pepper. Rub the marinade over the chicken and let sit for at least 15–30 minutes.
Preheat your oven to 425°F (220°C). Toss sweet potato cubes with olive oil, garlic powder, cumin, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes, flipping once halfway through.
Heat a skillet over medium-high heat and cook the marinated chicken for 5–6 minutes on each side, or until fully cooked and lightly charred. Let the chicken rest for a few minutes before slicing.
While the chicken cooks, warm the black beans in a small saucepan with cumin, salt, and lime juice for about 5–7 minutes.
To make the cilantro lime sauce, blend the Greek yogurt, fresh cilantro, lime juice, garlic, olive oil, and a pinch of salt in a blender or food processor until smooth and creamy.
Assemble your bowl by layering the warm black beans, roasted sweet potatoes, and sliced chicken. Drizzle generously with the cilantro lime sauce and garnish with extra cilantro and lime wedges, if desired.
Notes
– For a dairy-free version, use a plant-based yogurt or cashew cream in place of Greek yogurt
– Want to go vegetarian or vegan? Swap the chicken for grilled tofu, roasted chickpeas, or sautéed mushrooms
– Add rice, quinoa, or greens at the base of the bowl if you want to stretch it into more servings or increase the fiber
– Make it spicy: Add jalapeños or hot sauce for extra heat
– This meal is perfect for prepping ahead—store components separately in the fridge and assemble when ready to eat
FAQs
Can I use chicken thighs instead of breasts?
Absolutely. Chicken thighs are juicier and full of flavor—just adjust cook time slightly as they may take a bit longer.
Can I make the sauce ahead of time?
Yes! The cilantro lime sauce can be made up to 3 days in advance and stored in the fridge in an airtight container.
What’s the best way to meal prep this bowl?
Roast the sweet potatoes and cook the chicken ahead of time, store them separately, and keep the sauce in a small container. Reheat and assemble when you’re ready to eat.
Can I freeze this recipe?
The chicken and sweet potatoes freeze well. The sauce is best fresh, but if you freeze it, blend it again after thawing for best texture.
Is this bowl good cold or at room temp?
Yes! It works beautifully as a cold lunch—just skip reheating the beans and chicken if you’re on the go.