Save Get ready to fall in love with this bold and nourishing Chipotle Chicken Bowl with Black Beans, Sweet Potatoes, and Cilantro Lime Sauce — a complete meal that’s as beautiful as it is flavorful. This easy recipe is perfect for quick dinners, weekly meal prep, or a healthy lunch that doesn’t skimp on taste.
The first time I made this bowl, my family couldn’t believe how much flavor came from simple ingredients. Now it’s a requested favorite for busy weeknights.
Ingredients
- Boneless, skinless chicken breasts: 2 pieces
- Olive oil: 2 tbsp, divided
- Chipotle chili powder: 1 tsp
- Garlic powder: 1 tsp, divided
- Ground cumin: 1¼ tsp, divided
- Salt: 1½ tsp, divided
- Black pepper: ½ tsp, divided
- Medium sweet potatoes, peeled and cubed: 2 pieces
- Can black beans, drained and rinsed: 1 (15 oz)
- Lime juice: 3 tbsp, divided
- Greek yogurt (or sour cream): ½ cup
- Fresh cilantro leaves: ½ cup + for garnish
- Small garlic clove: 1 piece
- Optional garnish: Fresh cilantro, lime wedges
Instructions
- Marinate the Chicken:
- Slice chicken breasts in half horizontally. In a bowl, mix olive oil, chipotle chili powder, garlic powder, cumin, salt, and pepper. Coat the chicken and let it marinate for 15–30 minutes.
- Roast Sweet Potatoes:
- Preheat oven to 425°F (220°C). Toss sweet potato cubes with olive oil, garlic powder, cumin, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway.
- Cook Chicken:
- Heat a skillet over medium-high heat. Sear chicken for 5–6 minutes per side, or until cooked through. Let rest before slicing.
- Make the Sauce:
- In a blender, combine Greek yogurt, cilantro, lime juice, garlic, olive oil, and salt. Blend until smooth and creamy.
- Warm the Beans:
- In a small saucepan, heat black beans with cumin, salt, and lime juice for 5–7 minutes until warmed through.
- Assemble the Bowl:
- Layer black beans, sweet potatoes, and sliced chicken in a bowl. Drizzle with cilantro lime sauce and garnish with fresh cilantro and lime wedges.
Save We love gathering around the table and piling our bowls high with this chipotle chicken goodness. It’s a dinner that everyone can customize with extra sauce and toppings.
Serving Suggestions
Try adding cooked brown rice or quinoa as a base for extra fiber, or top each bowl with diced avocado for creamy richness.
Make-Ahead Tips
All components can be prepared up to 2 days in advance and stored separately in the fridge. Assemble bowls just before serving for best texture.
Variations
Swap chicken for grilled tofu or tempeh for a plant-based version, or use pinto beans in place of black beans for a twist.
Save This chipotle chicken bowl is just as delicious served immediately as packed for a healthy lunch. Enjoy every zesty, satisfying bite!
Kitchen Tips & Answers
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used and will add richness. Simply adjust cooking time for the thicker cut.
- → How can I make this bowl vegan?
Replace chicken with roasted tofu or chickpeas and use a plant-based yogurt for the cilantro lime sauce.
- → What is the best way to roast sweet potatoes?
Toss cubed sweet potatoes with olive oil and spices, then roast at 425°F, turning halfway for even browning.
- → Can I meal prep these bowls in advance?
Absolutely! Prepare ingredients ahead, store separately, and assemble when ready to eat for best texture.
- → What sides pair well with this bowl?
Serve with tortilla chips, a light salad, or extra lime wedges for added brightness and crunch.
- → Can I freeze the cooked chicken?
Yes, cooked chicken can be frozen. Thaw and reheat before serving with the other bowl ingredients.