The perfect mix of spicy and sweet in one bowl, these Chipotle Chicken Bowls With Pineapple Salsa are a quick and easy lunch or dinner packed with flavor!
Some days, I come home from work craving a meal that’s not only nourishing but bursting with zesty flavors. I don’t mind spending a bit more time in the kitchen if it means satisfying that craving and enjoying an excellent meal. On those days, I treat myself to a vibrant, delicious bowl. The beauty of these bowls is the freedom to let my imagination and culinary creativity run wild.
This chipotle chicken bowl with pineapple salsa is one of my favorites so far. A little bit of sweet, a little bit of spice, and all the flavor!
We’re talking creamy sweet potatoes, juicy-fresh pineapple, tangy lime juice, sticky BBQ sauce, and spice-rubbed chicken that give your mouth a one-way ticket to FLAVOR TOWN.
These chipotle chicken bowls are everything you need for a satisfying and satiating meal, and they’re topped with a fresh, tropical salsa that provides that perfect sweetness and zing you’re looking for.
You’re going to love how easy they are to pull together!
Are Chipotle Chicken Bowls Healthy?
These chipotle chicken bowls have a lot of healthy elements, starting with the sweet potato, which provides fiber, vitamins, and antioxidants. The chicken breast is a lean source of protein, and avocado adds heart-healthy fats.
However, there are a few ingredients that might be less ideal if you’re aiming for a perfectly balanced meal. The BBQ sauce, even if unsweetened, usually contains a high amount of sodium. If you’re worried about this, consider making your own BBQ Sauce so you know exactly what’s in it.
This recipe is suitable for Whole30 and paleo diets, but not keto due to the sweet potato, dates, and pineapple, which are higher in carbs. To make it keto-friendly, you could swap the sweet potato for cauliflower rice and omit the dates and pineapple.
What is Chipotle?
Chipotle refers to a specific type of pepper that has been dried and smoked, primarily the ripe jalapeño pepper.
The original Nahuatl term chīlpōctli highlights the preparation method of these peppers (smoking), which is essential to their flavor profile.
Chipotle peppers are used in a wide variety of dishes, especially in Mexican cuisine, where they impart a distinctive smoky flavor. They’re found in sauces, marinades, and as a seasoning for meats and vegetables.
Their unique smoky spice has led to their popularity extending beyond traditional Mexican cooking, and nowadays, you can find chipotle peppers in almost every grocery store in whole, flaked, or powdered form.
How to Make Ahead and Store
This recipe can be prepped ahead of time if you want to take it as a lunch on the go or a speedy dinner in minutes. Just make all the components and store them in separate, airtight containers in the refrigerator for up to 4 days.
With any leftovers, store them in an airtight container in the refrigerator for up to 3 days. The avocado will brown very quickly, so squeeze some lime juice over it to slow this process down. I don’t recommend freezing this dish.
Serving Suggestions
To balance the subtle heat in these chipotle chicken bowls, I love to drizzle over some Mexican Crema alongside the BBQ sauce.
To add some extra veggies to the bowls, they’re great served with some Mexican Street Corn Salad Esquites and some Simple Mexican Coleslaw. And if you want to mix things up, try swapping the sweet potatoes for some cauliflower rice!
recipe
Ingredients
For the bowls:
- 1 medium sweet potato cubed (about 150g to 170g)
- 1 tablespoon olive oil divided
- 1/2 pound chicken breast
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon chipotle chili powder
- 1/4 teaspoon smoked paprika
- Sea salt
- 1/4 cup Whole30-approved BBQ Sauce (I used Primal Kitchen Unsweetened)
- 2 medjool dates sliced (omit if your BBQ sauce is sweetened)
- 1 medium avocado diced
For the pineapple salsa:
- 1 1/4 cup pineapple roughly chopped
- 1/4 cup cilantro diced
- 2 tablespoons red onion minced
- Juice of half a lime (plus more for serving)
Instructions
- Preheat your oven to 400℉.
- Toss the sweet potato with 1/2 tablespoon of the oil and spread onto a baking sheet. Bake for 20 to 30 minutes, or until fork-tender.
- Mix all the spices together in a bowl and coat the chicken breast on both sides, sprinkling with a pinch of salt.
- Heat the remaining 1/2 tablespoon 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 cook until a meat thermometer reads an internal temperature of 165℉ in the thickest part of the chicken, about 15 to 20 minutes.
- While everything cooks, place the BBQ sauce and sliced dates in a microwave-safe bowl and microwave until hot, about 1 minute. Transfer to a small food processor and process until the dates are broken down, with only a few little chunks remaining. You will have to stop and scrape the sides down often.
- Stir together all the pineapple salsa ingredients.
- Dice the chicken and divide between two bowls, followed by the sweet potatoes, pineapple salsa, and BBQ sauce. Finally, dice the avocado, divide between bowls, and serve.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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