Southwest Chicken & Sweet Potato Bowl Recipe

Featuring tender diced chicken, roasted sweet potato, hearty black beans, creamy avocado and grilled sweet corn, this salad is balanced with the crunch of red bell peppers and the freshness of cilantro. Served with a zesty lime vinaigrette that ties it all together for a bowl that is both refreshing and satisfying.

Step 1: Preheat convection oven to 400°F.

Step 2: On a half sheet tray, toss diced sweet potatoes in olive oil and sprinkle with salt. Roast in oven for 20 - 25 minutes until toasted and tender. Hold warm for service.

Step 3: On a parchment lined sheet tray, roast chicken in oven until internal temperature reaches 165°F. Hold warm for service.

Step 4: Place ingredients into service bowl so they appear as separate rows, in this order: sweet potato, peppers, beans, chicken, avocado, corn.

Step 5: Drizzle with lime vinaigrette and garnish with cilantro before serving.

* Minimally processed, no artificial ingredients

** Low sodium products have 140mg of sodium or less per serving

Sub-Recipe Directions

Lime Vinaigrette

Step 1: Whisk all ingredients together in a small bowl or combine in a deli container and shake well until emulsified.

Step 2: *Dressing will separate during storage. Whisk together or shake container prior to use.