Chipotle Chicken and Rice Bowl with Roasted Sweet Potatoes and Salsa Fresca

Ingredients

• Sweet potato

  Raw, unprepared

  1 sweetpotato, 5" long or 130g

• Onions

  Raw

  1 large or 150g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 large or 50g

• Roma tomatoes

  Red, ripe, raw. Also called Italian or plum tomato

  1 tomato or 62g

• Limes

  Raw

  1 fruit or 67g

• Rice

  Brown, Instant - Safeway

  ½ cup dry or 100g

• Sour cream

  Reduced fat, cultured

  4 tbsp or 60g

• Chili powder

  Spices

  1 tsp or 3g

• Chicken thigh

  Broilers or fryers, meat only, raw

  454g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  4 tsp or 19g

• Butter

  Unsalted

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Southwest Spice Blend

  1 serving or 100g

Directions

1. Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Dice sweet potato into 1/2-inch pieces. Halve, peel, and slice onion into 1/2-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens. Dice tomato. Zest and quarter lime.
2. Toss sweet potato on one side of a baking sheet with a drizzle of oil, salt, pepper, and half the Southwest Spice. Toss onion on opposite side with oil, salt, and pepper. Roast on top rack, tossing halfway through, until browned and tender, about 25 minutes.
3. Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook until softened, 1-2 minutes. Add rice, 3/4 cup water (11/2 cups for 4 servings), and a large pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, about 15 minutes. Keep covered until ready to serve.
4. Meanwhile, in a small bowl, combine sour cream, juice from 1 lime wedge, and a pinch of chipotle powder (start with 1/4 tsp and add more to taste). Stir in water, 1 tsp at a time, until mixture reaches a drizzling consistency. Season with salt and pepper.
5. Pat chicken dry with paper towels; season with salt, pepper, and remaining Southwest Spice. Heat a drizzle of oil in a medium pan over medium-high heat. Add chicken and cook until browned and cooked through, 4-6 minutes per side. Transfer to a cutting board. Let rest 2 minutes, then slice crosswise.
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 1 TBSP butter (2 TBSP for 4 servings), 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.
7. Recipe by: HelloFresh (source: https://www.hellofresh.com/recipes/2019-w20-r15-chipotle-chicken-and-rice-bowl-5ca4fc42e3f3397bda2a7682/)