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Chipotle Chicken Bowls with Pineapple Salsa

A bright, smoky bowl featuring chipotle-spiced chicken, roasted sweet potato, and a fresh pineapple-date salsa.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 2 people

Ingredients

  • 1 medium sweet potato cubed (about 150–170 g)
  • 1 tbsp olive oil divided
  • 1/2 lb chicken breast
  • 1/2 tsp cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp chipotle chili powder
  • 1/4 tsp smoked paprika
  • sea salt to taste
  • 1/4 cup Whole30-approved BBQ sauce such as unsweetened Primal Kitchen
  • 2 Medjool dates sliced (omit if BBQ sauce is sweetened)
  • 1 medium avocado diced
  • 1 1/4 cup pineapple roughly chopped
  • 1/4 cup cilantro diced
  • 2 tbsp red onion minced
  • 1/2 lime lime juice juice of half a lime (plus more for serving)

Instructions

  • Preheat the oven to 400°F (200°C).
  • Toss the cubed sweet potato with 1/2 tablespoon of the olive oil and spread in a single layer on a baking sheet.
  • Roast the sweet potato for 20–30 minutes, or until fork-tender, stirring or flipping once for even browning.
  • In a small bowl, combine cumin, garlic powder, onion powder, chipotle chili powder, smoked paprika, and a pinch of sea salt.
  • Pat the chicken breast dry and rub the spice mixture evenly over both sides.
  • Heat the remaining 1/2 tablespoon of olive oil in a medium oven-safe skillet over high heat.
  • Sear the chicken 1 minute per side until golden, then transfer the skillet to the preheated oven and bake 15–20 minutes, or until the internal temperature reaches 165°F (74°C).
  • While the chicken and potatoes cook, place the BBQ sauce and sliced dates in a microwave-safe bowl and heat about 1 minute until hot.
  • Transfer the hot sauce and dates to a small food processor and pulse until the dates are mostly broken down, leaving a few small chunks; scrape down the sides as needed.
  • Stir together the pineapple, cilantro, minced red onion, and juice of half a lime to make the pineapple salsa.
  • Dice the cooked chicken and divide it between two bowls. Add the roasted sweet potato and spoon over pineapple salsa and the warmed BBQ-date sauce.
  • Top each bowl with diced avocado and additional lime juice to taste, then serve.

Equipment

  • Baking Sheet
  • medium oven-safe skillet or pan
  • Mixing Bowl
  • small food processor or blender
  • Cutting board and knife
  • Measuring Spoons

Notes

  • Use unsweetened BBQ sauce if following Whole30.
  • Omit dates if the BBQ sauce is already sweetened.
  • Check chicken temperature with a thermometer for doneness.
  • Dice ingredients evenly for balanced bites.