Lime-Spiced Chicken, Sweet Potato & Avocado Bowls

• μερίδες: 4
• χρόνος ενεργούς προετοιμασίας: 50

Υλικά

Lime-Spiced Chicken

8 small boneless, skinless chicken thighs

2 Tbsp olive oil

Juice of 1 lime

2 tsp ground cumin

1½ tsp smoked paprika

1½ tsp garlic powder

1 tsp chili powder

1 tsp kosher salt

Freshly ground black pepper

Roasted Sweet Potatoes

2 medium sweet potatoes, peeled if desired and cut into ¾-inch cubes

1–1½ Tbsp olive oil

½ tsp smoked paprika

½ tsp kosher salt

Black pepper

Seasoned Black Beans

1 (15-oz) can black beans, drained and rinsed

¼ cup chicken broth or water

¼ tsp ground cumin

¼ tsp garlic powder

⅛ tsp smoked paprika

Pinch of salt

1–2 tsp fresh lime juice

Lime Crema

1 cup sour cream or plain Greek yogurt

Zest of 1 lime

Juice of 1 lime

½ tsp garlic powder

¼ tsp salt

1–2 Tbsp water, as needed

For the Bowls

2 ripe avocados, diced

1 fresh tomato, diced

Fresh cilantro, chopped, optional

Lime wedges, for serving

Cooked rice, optional

Οδηγίες

1. Marinate the chicken.

Combine olive oil, lime juice, cumin, smoked paprika, garlic powder, chili powder, salt and black pepper. Toss with the chicken thighs until thoroughly coated. Cover and refrigerate for at least 30 minutes or up to overnight.

2. Make the lime crema.

Stir together sour cream or Greek yogurt, lime zest, lime juice, garlic powder and salt. Add water 1 tablespoon at a time until it’s thin enough to drizzle. Refrigerate until serving.

3. Roast the sweet potatoes.

Heat oven to 425°F. Toss sweet potatoes with olive oil, smoked paprika, salt and pepper. Spread in a single layer on a sheet pan.

Roast for 25–30 minutes, turning once, until browned around the edges and tender inside.

4. Cook the chicken.

While the potatoes roast, cook the chicken in a hot skillet or on the grill until nicely browned and the thickest part reaches 165°F. Let rest for about 5 minutes, then slice or leave whole.

5. Season the black beans.

Add drained and rinsed beans to a small saucepan with chicken broth or water, cumin, garlic powder, smoked paprika and a pinch of salt.

Simmer over medium-low heat for 5–7 minutes, stirring occasionally. Leave a little liquid in the pan rather than cooking them dry. Remove from heat and stir in fresh lime juice.

6. Build the bowls.

Divide roasted sweet potatoes and seasoned black beans among four bowls. Add chicken, diced tomato and avocado.

Drizzle generously with lime crema and finish with fresh lime. Add cilantro to individual bowls if desired.

Rice can be added for a heartier bowl, but the sweet potatoes and black beans make it plenty substantial without it.

Σημειώσεις

Make-Ahead & Leftovers

The chicken can be marinated and the lime crema made the day before.

For leftovers, refrigerate the chicken, sweet potatoes and beans separately from the avocado, tomato and crema when possible. Reheat the hot ingredients, then add the cold toppings afterward.

Michelle’s note: This one is officially a keeper. The combination of smoky lime chicken, seasoned beans, roasted sweet potatoes, creamy avocado and tangy lime crema is what makes it—don’t skip the crema.