Southwest Chicken Bowl

INGREDIENTS

• 1 cup cooked white rice

• 1 yellow onion

• 2 green onions

• 1 sweet potato

• 1 roma tomato

• 1 lime

• 1 TBSP olive oil

• 1 1/2 TBSP vegetable oil

• 1 TBSP butter

• 1 TBSP Southwest spice

• 4 TBSP sour Cream

• 1 tsp chipotle powder

• 1 lb chicken breast

INSTRUCTIONS

1. Peel and dice sweet potato into half inch pieces. Toss on one side of a baking sheet with a drizzle of oil, salt and pepper, and half of the southwest spice.

2. Cut onion into half inch thick wedges and toss on opposite side of baking sheet in a drizzle of oil, salt and pepper.

3. Roast on top rack for 25 minutes at 425 degrees, tossing half way through.

4. Trim and thinly slice green onions. Dice tomato, and zest and cut lime in quarters. Set aside.

5. In a small bowl, mix a squeeze of lime, a pinch of chipotle powder, and sour cream. Stir in 1-2 TBSP of water to make consistency drizzly. My new favorite word.

6. In another small bowl, combine tomato, green onions, a squeeze of lime, salt and pepper.

7. Heat vegetable oil in a large skillet on medium heat. Pat chicken breasts dry with paper towel. Drizzle breasts with a little oil, rubbing it in, and then season both sides with remaining southwest spice, salt and pepper. Add breasts to skillet and cook 5-7 minutes without moving them. Flip breasts and add butter, swirling it around. Cook for another 7 minutes or until internal temperature reaches 165 degrees. Let chicken breasts rest for 5 minutes before slicing.

8. Divide rice between bowls, then add veggies, chicken, and salsa. Drizzle your chipotle crema and enjoy!