Chipotle Chicken and Rice Bowl

🥘 Ingredients

• Southwest Spice Blend
  4 tbsp
• West
• butter
  2 tbsp
• chicken cutlets
  20 oz
• chipotle powder
  1 tsp
• jasmine rice
  1 c
• lime
  2 unit
• pepper
• red
• red onion
  2 unit
• roma tomato
  2 unit
• salt
• scallions
  4 unit
• sour cream
  1/2 c
• sweet potatoes
  4 unit
• vegetable oil
  8 tsp

🍳 Cookware

• baking
• small pot

1. 

   1

   Adjust rack to top position and preheat oven to 425F . Wash and dry all produce. Dice sweet potatoes into ½-inch pieces. Halve, peel, and cut red onion into ½-inch-thick wedges. Trim and thinly slice scallions (separating whites from greens). Dice roma tomato . Zest and quarter lime .

   sweet potatoes: 2 unit, red onion: 2 unit, scallions: 4 unit, roma tomato: 2 unit, lime: 2 unit
2. 

   2

   On one side of a baking sheet, toss sweet potatoes with a drizzle of vegetable oil , salt , pepper , and half of West in the Southwest Spice Blend . Toss red onion on opposite side with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, ⏱️ 25 minutes .

   sweet potatoes: 2 unit, vegetable oil: 4 tsp, salt, pepper, West, Southwest Spice Blend: 2 tbsp, red
3. 

   3

   Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook until softened ⏱️ 2 minutes . Add jasmine rice and ¾ cup water (1½ cups for 4) along with a pinch of salt. Bring to boiling, then cover and lower to a simmer until tender ⏱️ 15 minutes . Keep covered until ready to plate.

   jasmine rice: 1 c
4. 

   4

   Meanwhile, in a small bowl combine sour cream , juice from 1 lime wedge, and a pinch of chipotle powder (start with ¼ tsp). Stir in water, a teaspoon at a time, until mixture becomes drizzling consistency. Season with salt and pepper.

   sour cream: 1/2 c, chipotle powder: 1 tsp
5. 

   5

   Pat chicken cutlets dry, season with salt, part of remaining Southwest Spice Blend . In a large pan over medium-high heat, with a drizzle of vegetable oil , sear chicken until browned and cooked through ⏱️ 4 minutes a side. Transfer to a cutting board and let rest ⏱️ 2 minutes . Then slice crosswise.

   chicken cutlets: 20 oz, Southwest Spice Blend: 2 tbsp, vegetable oil: 4 tsp
6. 

   6

   In second small bowl, combine diced tomato with scallion greens, juice from 1 wedge, salt, and pepper. Using a fork, gently hurt the rice and incorporate butter , zest lime and juice from 1 lime wedge. Divide rice between bowls, top with veggies, chicken, salsa, and drizzle with crema. Serve with remaining lime wedge aside.

   butter: 2 tbsp