Name: Fall Cilantro Lime Chicken Sweet Potato Bowl
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Mexican-American fusion
Ingredients: 1.5 lbs (225g) boneless, skinless chicken breasts; 2 medium sweet potatoes (about 12 oz each), peeled and cut into 1″ cubes; 1 cup fresh cilantro, including stems; 2 large limes, zested and juiced; 4 cloves garlic, minced or pressed; 1 tsp chili powder (or chili paste if unavailable); 2 tbsp olive oil (for roasting); 1/2 tsp salt (for potatoes); 1/4 tsp salt (for chicken marinade); 1 tbsp lime juice (from marinade)

Description

Tender lime-seasoned chicken and roasted sweet potatoes blend smoky warmth with vibrant freshness in this Mexican-American fusion bowl. A zesty cilantro-lime topping and golden-roasted cubes create a satisfying, one-bowl fall meal with bold flavors.

Ingredients

Scale

1.5 lbs (225g) boneless, skinless chicken breasts
2 medium sweet potatoes (about 12 oz each), peeled and cut into 1″ cubes
1 cup fresh cilantro, including stems
2 large limes, zested and juiced
4 cloves garlic, minced or pressed
1 tsp chili powder (or chili paste if unavailable)
2 tbsp olive oil (for roasting)
1/2 tsp salt (for potatoes)
1/4 tsp salt (for chicken marinade)
1 tbsp lime juice (from marinade)

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Instructions

Peel and cut sweet potatoes into 1″ cubes
Mince garlic and set aside
Remove lime pits and zest both limes into a mixing bowl
Preheat oven to 425°F (220°C) with rack in upper third
Toss sweet potato cubes with 2 tbsp olive oil and 1/2 tsp salt
Sprinkle with chili powder and garlic
Spread into a single layer on a baking sheet lined with parchment paper
Bake 20-22 minutes until golden and caramelized
Mix 1 tbsp lime juice, 1/2 tsp chili powder, and 1/4 tsp salt to make a marinade
Pat chicken breasts dry and coat generously with marinade
Let sit while sweet potatoes roast
Heat 1 tbsp oil in a skillet over medium-high heat
Cook chicken 4-5 minutes per side until internal temperature reaches 165°F (74°C)
Transfer roasted potatoes to serving bowls
Tear cooked chicken into bite-sized pieces and place atop potatoes
Top with remaining lime juice and fresh cilantro
Serve warm with lime slices on the side

Notes

Use parchment paper for easier cleanup and more even roasting
Ensure chicken is fully dried before cooking to achieve a good sear
Adjust chili paste intensity as desired
Storage: refrigerate cooked chicken and potatoes separately for up to 3 days

Nutrition

Serving Size: 1 bowl (approx 150g chicken/120g sweet potatoes)
Calories: 420
Sugar: 3g
Sodium: 580mg
Fat: 18g
Saturated Fat: 4g
Carbohydrates: 38g
Fiber: 5g
Protein: 45g
Cholesterol: 120mg