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Chipotle Chicken & Rice Bowls

Chipotle Chicken & Rice Bowls

with Roasted Sweet Potatoes & 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.

Tags:Family friendlySpicyCalorie Smart
Allergens:Milk

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

Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Sweet Potato

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

(ContainsMilk)

1 teaspoon

Chipotle Powder

10 ounce

Chicken Cutlets

Not included in your delivery

4 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2552 kJ
Calories610 kcal
Fat19 g
Saturated Fat6 g
Carbohydrate71 g
Sugar10 g
Dietary Fiber6 g
Protein35 g
Cholesterol125 mg
Sodium300 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.
Utensils
Utensilsarrow down iconarrow down icon
Zester
Baking Sheet
Small pot
Small Bowl
Paper Towel
Large Pan
Instructionsarrow up iconarrow up icon
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1

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 cut onion into ½-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens. Dice tomato. Zest and quarter lime.

2

Toss sweet potato on one side of a baking sheet with a drizzle of oil, half the Southwest Spice (you’ll use the rest later), salt, and pepper. Toss onion on empty side with a drizzle of oil, salt, and pepper. Roast on top rack, tossing halfway through, until veggies are browned and tender, 25 minutes.

3

Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook until softened, 1 minute. Add rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

4

While rice cooks, in a small bowl, combine sour cream, a squeeze of lime juice, and a pinch of chipotle powder (taste and add more from there if you like things spicy). Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

5

Pat chicken dry with paper towels; season with remaining Southwest Spice, salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board. Let chicken rest 5 minutes (while making salsa in next step), then slice crosswise.

6

In a second small bowl, combine tomato, scallion greens, a squeeze of lime juice, salt, and pepper. Fluff rice with a fork; add a squeeze of lime juice, salt, pepper, and lime zest to taste. (TIP: If you like, stir in 1 TBSP butter; 2 TBSP for 4 servings.) Divide rice between bowls; top with veggies, chicken, and salsa. Drizzle with chipotle crema. Serve with any remaining lime wedges on the side.