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
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Cut the chicken breasts into inch cubes and place in a gallon size plastic bag.
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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.
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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.
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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.
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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.
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Add the chicken back into the skillet and cook 1 more minute.
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Serve with sliced avocado and the chipotle sour cream drizzled over top, and also a lime wedge and cilantro if desired.