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Chicken and rice bowls chipotle style and full of lime zest and a ton of flavor.
The process to making the bowls, is super easy, and flows all together at the end for the best part of putting the rice, veggies, and chicken in the bowls.
Drizzling the bowls with the chipotle creama is my favorite part, mouth watering great!
This is a light refreshing dish, that will feed up to 4 people, using budget friendly ingredients.
You may add additional spice, or pickled jalapenos if your taste buds want more heat to the dish.
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Chicken and Rice Bowl Chipolte style.
Description
This is a light refreshing dish, that will feed up to 4 people, using budget friendly ingredients.
Ingredients
Instructions
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Prepare the ingredients
Dice sweet potato.
Peel onion, halve and cut into small wedges
Dice green onions
Zest and quarter Lime
Dice tomato
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Roast Veggies
Toss sweet potato onto a baking sheet with oil, sprinkle with southwest spice, salt and pepper.
Add onion to baking sheet drizzle slices with oil
Roast on top rack in oven until veggies are brown, and tender 25 mins
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Cook the Rice
In a small pot, cook the green onions in oil until softened.
Add rice 1 1/2 C water bring to a boil, cover and cook 15-18 mins. Keep covered and off heat until ready to serve
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Make the Chipolte Creama
In a small bowl combine sour cream, squeez of lime juice, pinch of chipotle seasoning. Stir in water, 1 t at a time until mixture is drizzling consistency.
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Cook the chicken
Pat dry chicken season with southwest spice.
Cook chicken in oil until browned and cooked through
Transfer to a cutting board let chicken rest for 3-5 mins.
Slice Crosswise
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Make the Bowls
In a second small bowl, combine the tomato, green onions, lime juice, pepper.
Fluff rice, add lime zest, add lime juice to taste, add 2 T butter.
Divide rice between bowls, top with veggies, chicken and salsa.
Serve with with your chipotle creama
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