---
title: "Chipotle Chicken and Rice Bowl: Roasted Sweet Potatoes and Salsa Fresca"
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/2019-w20-r15-chipotle-chicken-and-rice-bowl-5ca4fc42e3f3397bda2a7682
servings: 2
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: Easy
allergens:
  - Milk
tags:
  - Spicy
  - Bowls
  - Chicken
  - Quick
rating: 4.5
rating_count: 1881
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the combination of flavors, especially the sweet potatoes with the spicy chipotle seasoning.
  - theme: Ease of prep
    text: Several mentioned it was quick and easy to make, though multiple components cooking simultaneously could be challenging.
image: "https://images.recipes.furrysalamander.com/chipotle-chicken-and-rice-bowl.avif"
---
Adjust oven rack to top position and preheat oven to 425°F. Wash and dry all produce. Dice @sweet potatoes{2%unit} into ½-inch pieces. Halve, peel, and slice @red onion{1%unit} into ½-inch-thick wedges. Trim and thinly slice @scallions{2%unit}, separating whites from greens. Dice @roma tomato{1%unit}. Zest and quarter @lime{1%unit}.

Toss sweet potatoes on one side of a #baking sheet{} with a drizzle of @vegetable oil{2%tbsp}, salt, pepper, and half the @Southwest Spice Blend{1%unit}. Toss onion on opposite side with oil, salt, and pepper. Roast on top rack, tossing halfway through, until browned and tender ~{25%minutes}.

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{1%cup}, ¾ cup 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.

In a #small bowl{}, combine @sour cream{3%tbsp}, juice from 1 lime wedge, and a pinch of @chipotle powder{¼%tsp}. Stir in water, 1 tsp at a time, until mixture reaches a drizzling consistency. Season with salt and pepper.

Pat @chicken cutlets{12%oz} dry with paper towels; season with salt, pepper, and remaining Southwest Spice Blend. Heat a drizzle of oil in a #medium pan{} over medium-high heat. Add chicken and cook until browned and cooked through ~{6%minutes} per side. Transfer to a #cutting board{}. Let rest ~{2%minutes}, then slice crosswise.

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{1%tbsp}, lime zest, juice from 1 lime wedge, salt, and pepper. Divide rice between bowls. Top with roasted veggies, chicken, and salsa. Drizzle with chipotle crema. Serve with remaining lime wedge on the side.