Ingredients:

  • & Black Pepper (to taste)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss diced sweet potatoes with 2 Tbsp olive oil, salt, and pepper. Spread in a single layer on the baking sheet.
  2. Roast potatoes for 20 minutes. Flip them gently, then return to the oven for another 10–15 minutes until tender and slightly caramelized.
  3. While potatoes roast, combine rinsed rice and water/broth in a saucepan. Bring to a boil, reduce heat to low, cover tightly, and simmer for 15–18 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.
  4. In a small bowl, whisk together the maple syrup, apple cider vinegar, minced chipotle peppers/sauce, minced garlic, and smoked paprika to create the glaze. Set aside.
  5. Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Season chicken pieces lightly with salt and pepper. Sear chicken in batches until browned and cooked through (internal temp 165°F / 74°C), about 5–7 minutes total.
  6. Reduce heat to medium-low. Pour the prepared glaze over the cooked chicken. Toss constantly for 1–2 minutes until the glaze thickens and beautifully coats every piece. Watch carefully to prevent burning the maple syrup.
  7. While the chicken finishes glazing, quickly whisk together the lime juice, cilantro, Greek yogurt, and 1–2 Tbsp water in a small bowl until smooth and easily pourable. Season with salt if necessary.
  8. Assemble the bowls: Divide the cooked rice among four bowls. Top evenly with the roasted sweet potatoes and the maple-chipotle chicken. Finish with a generous drizzle of the cilantro-lime sauce.