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Heat oven to 425. Toss yam with olive oil and sprinkle with about half of the Southwest Spice. Add to baking sheet. Toss onion with olive oil, salt and pepper. Roast about 20 minutes.
In a small pot, drizzle a bit of olive oil and add green onion "whites", saute one minute. Add rice, 3/4 cup water and a pinch of salt. Bring to boil, cover and cook 15 minutes.
Combine sour cream, one lime wedge (juice), and a inch of chipotle powder. Stir in 2 tsp water and salt and pepper. Needs to be quite thin.
Sprinkle chicken with remaining Southwest Spice, salt and pepper. Saute in skillet until cooked. Let rest then slice.
Combine diced tomato, green onion greens, squeeze of lime and salt and pepper. Stir.
Fluff rice, add a squeeze of lime juice and lime zest and salt and pepper. Add 1 tablespoon of butter if desired (do this).
To serve, divide rice between two bowls, top with veggies, chicken and salsa. Drizzle with chipotle crema and use remaining lime to juice over each bowl.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (272g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 457 | ||
Calories from Fat: 147 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.3g | 22 % | |
Saturated Fat 5.5g | 28 % | |
Monounsaturated Fat 6.3g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 99.1mg | 31 % | |
Sodium 116.2mg | 4 % | |
Potassium 562.6mg | 15 % | |
Total Carbohydrate 41g | 12 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 39.2g | ||
Protein 34.2g | 49 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 457
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