There is SO much flavor in these Chipotle Chicken Bowls with Pineapple Salsa! The perfect mix of spicy and sweet in this tasty meal!
Course Dinner
Cuisine American
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 2People
Calories 495kcal
Author FoodFaithFitness
Ingredients
For the bowls
1MediumSweet potato,cubed (about 150-170g)
1TbspOlive oil,divided
1/2LbChicken breast
1/2tspCumin
1/4tspGarlic powder
1/4tspOnion powder
1/4tspChipotle chili powder
1/4tspPaprika
Sea salt
1/4CupWhole30 approved BBQ Sauce(I used Primal Kitchen Unsweetened)
2Medjool dates,sliced (omit if your BBQ sauce is sweetened)
1Medium Avocado,diced
For the pineapple salsa:
1 1/4CupPineapple,roughly chopped
1/4CupCilantro,diced
2TbspRed onion,minced
Juice of half a lime(plus more for serving)
Instructions
Heat your oven to 400 degrees.
Toss the sweet potato with 1/2 tbsp of the oil and spread onto a baking sheet. Bake for 20-30 mins, until fork tender.
Mix all the spices together in a bowl and coat the chicken breast, sprinkling with salt.
Heat the remaining 1/2 tbsp of oil in a medium, oven safe pan on high heat. Once hot, sear the chicken breast on both sides until golden brown, about 1 minute per side. Transfer to the oven and cooked until an instant read thermometer reads 165 degrees F, about 15-20 mins
While everything cooks, place the bbq sauce and sliced date in a microwave safe bowl and microwave until hot, about 1 minute. Place into a SMALL food processor (mine is 3 cups) and process until the date is broken down (a few little chunks is ok.) You will have to stop and scrape the sides down often.
Stir together all the pineapple salsa ingredients.
TO SERVE:
Dice the chicken and divide between two bowls, followed by the sweet potatoes, pineapple salsa and bbq sauce. Finally, dice the avocado and divide between bowls.