Tamarind Chipotle Chicken Power Bowl

Looking for a protein‑packed bowl that’s both quick to make and bursting with flavor? This Tamarind Chipotle Chicken Power Bowl delivers smoky heat, tangy zing, and hearty protein in under 30 minutes. Ideal for busy weeknights or a satisfying lunch, it’s a standout dish you’ll want to make again.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb boneless, skinless chicken thighs, diced
• 1/4 cup tamarind paste, whisked with 2 tbsp water
• 1 tbsp chipotle in adobo sauce, minced
• 2 tbsp olive oil
• 1 cup cooked quinoa
• 1 large sweet potato, peeled and cubed
• 1 cup chopped kale, stems removed
• 1/2 cup shredded red cabbage
• 1/4 cup sliced avocado
• 2 tbsp chopped fresh cilantro
• 1 tbsp lime juice
• Sea salt and freshly ground black pepper to taste

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium‑high heat. Add diced chicken, season with salt and pepper, and cook until browned and cooked through, about 5‑6 minutes. Transfer to a plate.
2. In the same skillet, add remaining olive oil and sweet potato cubes. Sauté until tender and lightly browned, about 8 minutes.
3. Whisk the tamarind paste, chipotle, and lime juice together in a small bowl. Stir into the sweet potatoes and cook for 1‑2 minutes to blend flavors.
4. Return the chicken to the skillet. Add cooked quinoa, kale, and red cabbage. Toss everything together and cook for another 3 minutes until kale is wilted.
5. Remove from heat and stir in avocado slices, cilantro, and an extra splash of lime juice if desired.
6. Divide bowl mixture evenly among four serving bowls. Garnish each with a few extra cilantro leaves and a squeeze of lime.
7. Serve immediately, or let cool and cover for up to 4 hours in the fridge.
8. Reheat leftover bowls in a microwave for 1‑2 minutes or gently in a skillet before serving.

Chef's Note

Pro tip: If you prefer a milder heat, reduce the chipotle or use a smoked paprika instead. The tamarind base works great as a ready‑to‑use sauce that can be enjoyed on its own or with rice.

Make-Ahead Tips

Make the tamarind‑chipotle sauce ahead and refrigerate. Keep the cooked quinoa and sweet potatoes separate until right before serving to preserve texture.

Substitutions

For a vegetarian version, swap chicken for grilled tofu cubes or roasted chickpeas. Swap quinoa for bulgur or brown rice.