Chipotle Chicken & Rice Bowls
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Chipotle Chicken & Rice Bowls

Chipotle Chicken & Rice Bowls

with Roasted Sweet Potato & Salsa Fresca

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.

Calorie Smart

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

Total Time35 minutes
Prep Time10 minutes


serving amount

1 unit

Sweet Potatoes

1 unit

Yellow Onion

2 unit


1 unit

Roma Tomato

1 unit


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

Cooking Oil




Nutrition Values

/ per serving
Calories630 kcal
Fat20 g
Saturated Fat6 g
Carbohydrate76 g
Sugar10 g
Dietary Fiber6 g
Protein36 g
Cholesterol120 mg
Sodium220 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.


Baking Sheet
Small pot
Small Bowl
Paper Towel
Large Pan



• 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-inchthick wedges. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lime. Dice tomato.

Roast Veggies

• 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.

Cook Rice

• 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.

Make Chipotle Crema

• 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.

Cook Chicken

• 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.

Finish & Serve

• 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.