Chipotle Chicken and Rice Bowl

Chipotle Chicken and Rice Bowl

with Roasted Sweet Potatoes and Salsa Fresca

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Bowls have gone beyond “having a moment” and officially become a dinnertime staple. And why not? They’re hearty, comforting, and so versatile. This version is packed with delicious (nutritious!) fixings like spiced chicken and toasty, roasted sweet potatoes. They’re served over a bed of scallion-flecked lime rice and topped with fresh salsa and smoky-hot chipotle crema. Yep, this bodacious bowl is sure to satisfy.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Sweet Potato

1 unit

Red Onion

2 unit


1 unit

Roma Tomato

1 unit


1 tablespoon

Southwest Spice Blend

½ cup

Jasmine Rice

4 tablespoon

Sour Cream


1 teaspoon

Chipotle Powder

10 ounce

Chicken Cutlets

Not included in your delivery

4 teaspoon

Vegetable Oil

1 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2761 kJ
Calories660 kcal
Fat25 g
Saturated Fat9 g
Carbohydrate73 g
Sugar10 g
Dietary Fiber6 g
Protein32 g
Cholesterol140 mg
Sodium290 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Small pot
Small Bowl
Cutting Board
Medium Pan
Paper Towel
Instructionsarrow up iconarrow up icon
download icondownload icon

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Dice sweet potato into ½-inch pieces. Halve, peel, and slice onion into ½-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens. Dice tomato. Zest and quarter lime.


Toss sweet potato on one side of a baking sheet with a drizzle of oil, salt, pepper, and half the Southwest Spice. Toss onion on opposite side with oil, salt, and pepper. Roast on top rack, tossing halfway through, until browned and tender, about 25 minutes.


Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook until softened, 1-2 minutes. Add rice, ¾ cup water (1½ cups for 4 servings), and a large pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, about 15 minutes. Keep covered until ready to serve.


Meanwhile, in a small bowl, combine sour cream, juice from 1 lime wedge, and a pinch of chipotle powder (start with ¼ tsp and add more to taste). Stir in water, 1 tsp at a time, until mixture reaches a drizzling consistency. Season with salt and pepper.


Pat chicken dry with paper towels; season with salt, pepper, and remaining Southwest Spice. Heat a drizzle of oil in a medium pan over medium-high heat. Add chicken and cook until browned and cooked through, 4-6 minutes per side. Transfer to a cutting board. Let rest 2 minutes, then slice crosswise.


In a second small bowl, combine tomato, scallion greens, juice from 1 lime wedge, salt, and pepper. Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings), lime zest (to taste), juice from 1 lime wedge, salt, and pepper. Divide rice between bowls. Top with veggies, chicken, and salsa. Drizzle with chipotle crema. Serve with remaining lime wedge on the side.