Roasted Chicken, Sweet Potato, and Black Bean Taco Bowl
A filling sheet-pan-style taco bowl with roasted chicken, sweet potato, black beans, peppers, and fresh lime.
- Calories
- 760
- Protein
- 48g
- Carbs
- 82g
- Fat
- 22g
Per serving
Ingredients
For 4 servings · 40 min total
- Boneless skinless chicken thighs20 oz
- Sweet potato2 lb
- Bell pepper2
- Yellow onion1
- Black beans2 can
- Brown rice1 cup
- Lime1
- Garlic4 clove
- Olive oil4 tsp
- Chili powder4 tsp
- Ground cumin2 tsp
Instructions
- 1Heat the oven and cook the brown rice according to its package directions.
- 2Peel and cube the sweet potato. Toss it with the olive oil, chili powder, cumin, minced garlic, sliced pepper, and onion, then roast until nearly tender.
- 3Add the chicken to the pan, season it with the same spices, and roast until fully cooked. It is done when the thickest part reads 165°F (74°C) on an instant-read thermometer.
- 4Warm the drained black beans in a small saucepan or microwave-safe bowl.
- 5Serve the rice topped with the roasted vegetables, sliced chicken, and beans. Finish with lime juice.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.