Chipotle Chicken - 75min

this recipe has been customized to have enough for two meals: 2 dinners back-to-back OR a dinner and a lunch. it has also been customized according to jasmine's (my bebé) liking. it is also based on using the walmart brand chicken breast sizes.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Add rack to top position and preheat oven to 425.

Step 2

Peel & dice sweet potato. Slice onion. Toss sweet potato on one side of a baking sheet with oil, Southwest spice, salt, and pepper. Toss onion on empty side with oil salt and pepper.

Step 3

Trim and thinly slice scallions, separating whites from greens. Dice tomato.

Step 4

Roast on top rack, tossing halfway through, until veggies are browned and tender, 25 minutes.

Step 5

Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook until softened, 1 minute.

Step 6

Add 2 cups of rice, 2½ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15 min. Uncover off heat until ready to serve. (Don't use a rice cooker. It's better over the stove.)

Step 7

Heat a drizzle of oil in a pan over medium-high heat. Wash, dry, & slice chicken. Season with Southwest spice, taco seasoning, salt, and pepper. Add to pan and cook until browned and cook through, 3 to 5 minutes per side. Take off heat. Let chicken rest 5 minutes (while making salsa in next step), then slice.

Step 8

While rice cooks, in a small bowl, combine sour cream, squeeze of lime juice, and a pinch of Chipotle powder. Stir in water one tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Step 9

In a second small bowl, combined tomato, scallion greens, squeeze of lime juice, salt, and pepper. Fluff rice with a fork; add a squeeze of lime juice, salt, and pepper.

Step 10

Divide rice between bowls; top with veggies, chicken, and salsa. Drizzle with chipotle crema.