You know I love my spicy foods, so Chipotle Chicken Sweet Potato and Kale Bowls were so yummy!
As I was meal planning I knew I wanted to make some sort of healthy bowl with kale.
Kale is a yummy superfood that I don’t use nearly as much as I should.
Sometimes I have a very clear idea of what recipe I want to create.
Other times I am just kind of playing around, winging it in the kitchen.
This time around was the second…and I have to say sometimes those kind are the most fabulous recipes 🙂
How to make Chipotle Chicken Sweet Potato and Kale Bowls
I began by blending up a can of chipotle peppers in adobo sauce in my food processor along with some honey.
Blend that until smooth and use half of it to marinate some diced chicken.
Then I added a cup of sour cream to the food processor and blended that with the remaining chipotle and honey.
This, my friends, will be the sauce to drizzle over top.
After the chicken has marinated for at least an hour, cook it in a skillet with olive oil over medium heat.
Season with a bit of kosher salt and pepper as well.
After 7 minutes or so the chicken will be cooked, simply remove it from the skillet and set aside.
To the same skillet over medium heat add more olive oil, a diced red onion, and two diced sweet potatoes.
The seasonings I added were chili powder, garlic powder, cumin, kosher salt, and pepper.
This will cook for around 9 minutes.
The cumin creates a nice smoky aroma that’s fantastic!
Now in goes 1/4 cup water and a whole bunch of chopped kale, stems removed.
This will look like WAY too much at first, but it cooks down quickly.
Add the cooked chicken back into the skillet and warm it through.
To serve these Chipotle Chicken Sweet Potato and Kale Bowls, drizzle with some of the chipotle sour cream.
Also sliced avocado, fresh cilantro, and a squeeze of lime over top adds an amazing freshness 🙂
More recipes to try like Chipotle Chicken Sweet Potato and Kale Bowls…
Check out the spice blends, unique sauces, and gift set options available at Savory Spice Shop!
Chipotle Chicken Sweet Potato and Kale Bowls
Chipotle Chicken Sweet Potato and Kale Bowls are all made in one skillet with southwest and chipotle flavors, a little sweet and a little spicy!
- 1 1/2 pounds chicken breasts
- 1 7 oz can chipotle peppers in adobo sauce
- 2 Tbsps honey
- 1 cup sour cream
- 2 Tbsps olive oil
- kosher salt, pepper
- 2 sweet potatoes cut into half inch cubes
- 1 red onion diced
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1 bunch kale stems removed and chopped
- 1/4 cup water
- 1 avocado sliced
- Optional: lime wedges, fresh cilantro
Cut the chicken breasts into inch cubes and place in a gallon size plastic bag.
Put the chipotle peppers and adobo sauce and honey into a food processor and blend until smooth. Put half of this mixture into the bag with the chicken and massage until evenly mixed. Marinate at least 1 hour.
Add the sour cream to the food processor and blend until evenly mixed with the chipotle honey. Remove from the food processor and set aside to drizzle over top of the bowls.
Set a large skillet over medium heat and add 1 Tbsp of the olive oil. Once hot, add the chicken, kosher salt, and pepper and cook 6 to 7 minutes, stirring occasionally. Remove from the skillet and set aside.
Add the remaining 1 Tbsp olive oil, sweet potatoes, onions, chili powder, garlic powder, cumin and more kosher salt, and pepper to the skillet and cook 8 to 9 minutes. Add the kale and 1/4 cup water and cook 3 more minutes, stirring as it cooks.
Add the chicken back into the skillet and cook 1 more minute.
Serve with sliced avocado and the chipotle sour cream drizzled over top, and also a lime wedge and cilantro if desired.