Maple Chipotle Chicken Taco Bowls
Seasoned spicy and sweet chicken topped on rice and ALL the toppings. These are great taco bowls and a nice change-up from your standard taco flavors!
Ingredients
Maple Chipotle Chicken:
- 1½ pounds boneless skinless chicken thighs, or breasts
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup maple syrup, the real stuff
- 2 tablespoons minced chipotle peppers, in adobe sauce
- 1 tablespoon Adobo sauce, from jar
- ½ large lime, juice only
- 2 teaspoons soy sauce
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
Roasted Sweet Potatoes:
- 2 medium sweet potatoes, peeled and chopped into 1/2-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon ground chipotle pepper, sub: chili powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Lime Sour Cream Sauce:
- ½ cup sour cream
- ½ large lime, juice only
- pinch salt and pepper
- 1 tablespoon water, if too thick
Taco Bowl Ingredients:
- 2 cups white rice
- 1 cup sweet corn
- 1 avocado, Chopped
- ½ large red onion, sliced thin
- 1 cup crumbled queso fresco
- Cilantro, garnish
Instructions
For Maple Chicken:
- Preheat large skillet to medium-high heat. Add olive oil and then add chicken thighs. Season with salt and pepper.
- Meanwhile, combine maple, chipotle peppers, adobo sauce, lime, soy sauce, and spices to a small bowl and whisk to combine.
- Cook chicken for 6-8 minutes on each side until cooked through, then pour in sauce. Turn heat down to medium-low and use a wooden spatula to break up chicken as it cooks with the sauce. If sauce looks dry, add a little water to it to keep it sauced. Keep warm until serving.
For Sweet Potatoes:
- Preheat oven to 425˚F. Peel sweet potatoes and cube into 1/2-inch cubes. Then toss sweet potatoes with olive oil, chipotle, and salt and pepper. Spread out on a baking sheet lined with parchment or foil for easy cleanup. Roast for about 20 minutes until slightly charred and tender.
For Taco Bowls:
- Whisk together cream sauce ingredients and prepare other ingredients, including cooking rice (you can even use instant rice for this recipe to make it easier).
- Assemble bowls by adding rice to a bowl and top with maple chipotle chicken. Add sweet potatoes, corn, avocado, and corn around the outside and drizzle with sauce. Serve garnished with cilantro.
Nutrition
Serving: 1bowl | Calories: 741kcal | Carbohydrates: 87g | Protein: 34g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 133mg | Sodium: 1329mg | Potassium: 955mg | Fiber: 7g | Sugar: 14g | Vitamin A: 11231IU | Vitamin C: 11mg | Calcium: 220mg | Iron: 3mg