Chipotle Chicken with Sweet Potato, Black Beans, & Corn

Recipe by: Maggie Shaffer, Black Iron Nutrition Coach

Craving Chipotle but want to make it at home? Coach Maggie has you covered with this copycat Chipotle chicken recipe that rivals the real thing. The secret is in the marinade, a smoky, spicy blend of chipotle peppers in adobo sauce, cumin, and garlic that transforms chicken thighs into something seriously delicious.

Paired with seasoned sweet potatoes, black beans, corn, and peppers, then finished with a honey-lime drizzle that balances the heat perfectly. It's great for meal prep or feeding the whole family.

Ingredients:

Marinade for the chicken:

• 1 tsp Cumin

• 4 minced garlic cloves

• 1 tsp dried oregano

• 2 tsp kosher salt

• 1 tsp black pepper

• 1 Tbsp chili powder

• 2 Tbsp olive oil

• 7 ounce can of chipotle peppers in adobo sauce (use only 3-4 peppers and all of the sauce

• 3/4 cup of water

• 6-8 boneless, skinless chicken thighs

Honey Lime drizzle:

• 3 Tbsp honey

• 3 Tbsp lime juice

• 3 Tbsp fresh cilantro chopped finely

Sweet Potato and Black Bean Side:

• 1 1/2 lbs sweet potato, peeled and diced

• 4 Tbsp olive oil

• 1 tsp ground cumin

• 1 tsp paprika

• 1 tsp garlic powder

• 1/2 tsp onion powder

• 1/4 tsp ground coriander

• 1 tsp salt

• 1/4 tsp pepper

• 1 1/2 cups green pepper, seeded and diced

• 1 cup red pepper, seeded and diced

• 1 can black beans, rinsed and drained

• 1/2 cup frozen yellow corn, thawed

Instructions:

1. Place all the chicken marinade ingredients in a blender and blend for 1 minute until fully combined.

2. Add chicken to a freezer bag and pour marinade over the chicken. Try to make sure as much air is out of the bag as possible. Refrigerate for 4 hours or more or overnight for best results. If in a hurry can marinade for 30 minutes.

3. Preheat the oven to 425 degrees. Or you can use an air fryer to keep things more crispy. Air fryer set to 385-400.

4. Spray a large baking sheet with non-stick spray.

5. Place the sweet potatoes in a large bowl and coat with 3 Tbsp of the olive oil.

6. Add the sweet potato seasonings and mix until sweet potato is evenly covered with the spices. Roast in the oven for 15 minutes stirring halfway.

7. In the same bowl used for the sweet potatoes, add in peppers and coat with the remaining olive oil. Season with salt and pepper. Place on the same baking sheet with the sweet potatoes and stir. Roast for another 10 min.

8. Mix your honey lime drizzle in a small bowl.

9. Add corn and black beans to the sweet potatoes and stir to combine. Coat with the honey lime drizzle and stir. Return to the oven for 5-10 minutes.

10. Meanwhile, heat your cast iron skillet over medium heat or heat your grill.

11. Cook the chicken for 3-5 minutes and then flipping when the other side is seared well. Cook until internal temperature hits about 165 degrees .

12. Measure out 5 ounces of chicken and 200 grams of sweet potato side for a full meal!

13. Enjoy!

📹 Watch Coach Maggie make it step-by-step