Chipotle Chicken and Rice Bowl

🥘 Ingredients

• black pepper
  1 tsp
• butter
  1 tbsp
• chicken cutlets
  8 oz
• chipotle powder
  1 tsp
• jasmine rice
  1 c
• lime
  1 unit
• red onion
  1 unit
• roma tomato
  1 unit
• salt
  1 tsp
• scallions
  3 stalks
• sour cream
  3 tbsp
• southwest spice blend
  1 unit
• sweet potatoes
  1 lb
• vegetable oil
  2 tbsp
• water
  1½ cups

🍳 Cookware

• baking sheet
• small pot
• small bowl
• medium pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Dice sweet potatoes into ½-inch pieces. Halve, peel, and slice 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: 1 lb, red onion: 1 unit, scallions: 3 stalks, roma tomato: 1 unit, lime: 1 unit
2. 

   2

   Toss sweet potato on one side of a baking sheet with a drizzle of vegetable oil , salt, pepper, and half the southwest spice blend . Toss onion on opposite side with oil, salt, and pepper. Roast on top rack, tossing halfway through, until browned and tender ⏱️ 25 minutes .

   vegetable oil: 2 tbsp, southwest spice blend: 1 unit
3. 

   3

   Heat a drizzle of vegetable oil in a small pot over medium-high heat. Add scallion whites and cook until softened ⏱️ 2 minutes . Add jasmine rice , water , and a large pinch of salt . Bring to a boil, then cover and reduce heat to low. Cook until tender ⏱️ 15 minutes . Keep covered until ready to serve.

   jasmine rice: 1 c, water: 1½ cups, salt: 1 tsp
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 and add more to taste). Stir in water, 1 tsp at a time, until mixture reaches a drizzling consistency. Season with salt and black pepper .

   sour cream: 3 tbsp, chipotle powder: 1 tsp, black pepper: 1 tsp
5. 

   5

   Pat chicken cutlets dry with paper towels; season with salt, pepper, and remaining Southwest Spice. Heat a drizzle of vegetable oil in a medium pan over medium-high heat. Add chicken and cook until browned and cooked through ⏱️ 5 minutes per side. Transfer to a cutting board. Let rest ⏱️ 2 minutes , then slice crosswise.

   chicken cutlets: 8 oz
6. 

   6

   In a second small bowl, combine tomato, scallion greens, juice from 1 lime wedge, salt, and pepper. Fluff rice with a fork; stir in butter , lime zest (to taste), juice from 1 lime wedge, salt, and pepper. Divide rice between bowls. Top with veggies, chicken, and salsa. Drizzle with chipotle crema. Serve with remaining lime wedge on the side.

   butter: 1 tbsp