Chipotle Chicken and Rice Bowl
with Roasted Sweet Potatoes and Salsa Fresca
- Milk
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.
Ingredients
1 unit
Sweet Potatoes
1 unit
Red Onion
2 unit
Scallions
1 unit
Roma Tomato
1 unit
Lime
1 tablespoon
Southwest Spice Blend
½ cup
Jasmine Rice
4 tablespoon
Sour Cream
(Contains: Milk)
1 teaspoon
Chipotle Powder
10 ounce
Chicken Cutlets
Not included in your delivery
4 teaspoon
Vegetable Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the combination of flavors, especially the sweet potatoes with the spicy chipotle seasoning. Some found it mild and added extra herbs for deeper flavor.
- Ease of prep: Several mentioned it was quick and easy to make, though a few noted multiple components cooking simultaneously could be challenging.
- Suggestions: Consider adding black beans, corn, or bell peppers for more texture and flavor. Some preferred less sweet potato or substituting with regular potatoes.
- Leftovers: Several customers noted this dish reheats well, with some saying it tasted even better the next day.
- Portions: Some felt the rice portion was too small and added extra to make it more filling.
Reviews from our home cooks
Adding sweet potatoes to a Southwestern style chicken and rice bowl is GENIUS!! This dish was super filling, and I love the quick, easy salsa and crema that you put on top of everything. So much flavor and crazy tasty!
There is never enough rice for ANY rice bowl recipes. The image is a misrepresentation of how much rice you can expect with each serving, especially for a dish called a RICE bowl. Also, including an entire packet of chipotle powder to only use a pinch of it is wasteful and can lead to confusion. (I accidentally added the rest to the chicken because I assumed the recipe wouldn't waste that much of an ingredient.) The sides were tasty though and the chicken would have been good if not for the mistake with seasoning.
Our favorite recipe of the week! That salsa Fresca was excellent. And the roasted sweet potatoes were delicious with that seasoning.
We absolutely loved the flavor of this meal! The combo of the sweet potatoes, onions, and rice was yummy and filling. However, when I cooked the chicken based on the specifications on the recipe, the chicken turned out undercooked and a bit rubbery. Perhaps suggest lengthening the cook time on the chicken breast?
Was like ordering Chipotle rice bowl but even better and it was portion sized. Flavor was great especially with the fresh lime juice. I'll definitely order this one again.
This was delicious! I didn't read the directions correctly and added all of the chipotle seasoning to the sour cream dressing. It was VERY hot, but would have been perfect if I had read the directions more carefully. A super yummy dish! Loved the addition of the roasted sweet potatoes and onion.
Tasty for sure but will use less of the seasoning next time. I loved the mix of everything. The sweet potatoes were very good!! The chicken and rice are always my family's favorite!
I thought this would be my typical chicken bowl but boy was I wrong the cream takes into the next level and the addition of the onions and sweet potatoes is so amazing the rice is wonderful too!
Good combination of ingredients, especially the addition of roasted sweet potato. Salsa was fresh and crema was the best.
This dish was awesome! The chipotle sauce complemented the sweet potato amazingly. We'd definitely order this one again.
