Chipotle Citrus Chicken Power Bowl
This Chipotle Citrus Chicken Power Bowl combines smoky chipotle, bright citrus, and wholesome ingredients for a high‑protein, 30‑minute meal. The sweet potato adds natural sweetness, while kale and brown rice make it filling. Perfect for busy weekdays or quick weekend dinners.
Ingredients
- 1 lb boneless skin‑free chicken thighs, diced
- 1 tbsp chipotle peppers in adobo, chopped
- 1 tbsp orange juice
- 1 tbsp lime juice
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1 small sweet potato, cubed
- 1 cup cooked brown rice
- 2 cups chopped kale
- 1/2 cup Greek yogurt
- 1 tbsp fresh cilantro, chopped
- 1 tsp honey or agave
- 1/4 tsp ground cumin
Instructions
- 1. Heat olive oil in a large skillet over medium heat.
- 2. Add diced chicken, salt, pepper, and cumin; cook until browned and cooked through, about 5‑6 minutes.
- 3. Stir in chopped chipotle peppers and orange juice; let the mixture simmer for 1‑2 minutes.
- 4. While the chicken roasts, toss sweet potato cubes with olive oil, salt, and a pinch of cumin; spread on a baking sheet and roast at 425°F for 15 minutes.
- 5. Warm the brown rice in a saucepan or microwave.
- 6. Quick‑sauté kale in the same skillet for 2 minutes until just wilted; season with salt.
- 7. Whisk Greek yogurt with lime juice and chopped cilantro; season with salt.
- 8. Plate a scoop of brown rice, top with roasted sweet potatoes, sliced chicken, and kale. Drizzle with the cilantro lime yogurt.
- 9. Serve immediately, garnishing with extra cilantro if desired.
Chef's Note
For extra zing, squeeze fresh lime over the bowl right before serving.
Make-Ahead Tips
Prep the chicken, sweet potato, and rice ahead of time. Store each component separately in the fridge for up to 2 days. Assemble just before eating.
Substitutions
Swap kale for spinach or Swiss chard; use quinoa instead of brown rice; replace Greek yogurt with dairy‑free coconut yogurt for a vegan option.