Chipotle Chicken and Rice Bowl: Roasted Sweet Potatoes and Salsa Fresca

🥘 Ingredients

• Southwest Spice Blend
  1 unit
• butter
  1 tbsp
• chicken cutlets
  12 oz
• chipotle powder
  ¼ tsp
• jasmine rice
  1 c
• lime
  1 unit
• red onion
  1 unit
• roma tomato
  1 unit
• scallions
  2 unit
• sour cream
  3 tbsp
• sweet potatoes
  2 unit
• vegetable oil
  2 tbsp

🍳 Cookware

• baking sheet
• small pot
• small bowl
• medium pan
• cutting board

1. 

   1

   Adjust oven rack to top position and preheat oven to 425°F. Wash and dry all produce. Dice sweet potatoes into ½-inch pieces. Halve, peel, and slice red onion into ½-inch-thick wedges. Trim and thinly slice scallions , separating whites from greens. Dice roma tomato . Zest and quarter lime .

   sweet potatoes: 2 unit, red onion: 1 unit, scallions: 2 unit, roma tomato: 1 unit, lime: 1 unit
2. 

   2

   Toss sweet potatoes on one side of a baking sheet with a drizzle of vegetable oil , salt, pepper, and half the Southwest Spice Blend . Toss onion on opposite side with oil, salt, and pepper. Roast on top rack, tossing halfway through, until browned and tender ⏱️ 25 minutes .

   vegetable oil: 2 tbsp, Southwest Spice Blend: 1 unit
3. 

   3

   Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook until softened ⏱️ 2 minutes . Add jasmine rice , ¾ cup water, and a large pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender ⏱️ 15 minutes . Keep covered until ready to serve.

   jasmine rice: 1 c
4. 

   4

   In a small bowl , combine sour cream , juice from 1 lime wedge, and a pinch of chipotle powder . Stir in water, 1 tsp at a time, until mixture reaches a drizzling consistency. Season with salt and pepper.

   sour cream: 3 tbsp, chipotle powder: ¼ tsp
5. 

   5

   Pat chicken cutlets dry with paper towels; season with salt, pepper, and remaining Southwest Spice Blend. Heat a drizzle of oil in a medium pan over medium-high heat. Add chicken and cook until browned and cooked through ⏱️ 6 minutes per side. Transfer to a cutting board . Let rest ⏱️ 2 minutes , then slice crosswise.

   chicken cutlets: 12 oz
6. 

   6

   In a second small bowl, combine tomato, scallion greens, juice from 1 lime wedge, salt, and pepper. Fluff rice with a fork; stir in butter , lime zest, juice from 1 lime wedge, salt, and pepper. Divide rice between bowls. Top with roasted veggies, chicken, and salsa. Drizzle with chipotle crema. Serve with remaining lime wedge on the side.

   butter: 1 tbsp