CHIPOTLE CHICKEN RICE BOWL WITH GREEK YOGHURT RANCH AND SWEET POTATOES

2 tbsp extra-virgin olive oil

Juice of 1 lime

2 tsp smoked paprika

1 tsp cumin

1 tsp chilli powder

2 tsp chipotle chilli paste

Salt and pepper to taste

2 boneless skinless chicken breasts, cut into strips

2 large or 3 medium sweet potatoes, peeled and cut into small cubes

2 tbsp extra-virgin olive oil

Salt and pepper to season

240g plain Greek yogurt

1 1/2 tsp dried dill

3/4 tsp garlic powder

1/2 tsp onion powder

Salt and pepper to taste

1 tbsp lemon juice, plus more to taste

120g rice per person

#eatlean OG Grated Cheese

1 sliced cooked pepper

Sliced avocado

Coriander to garnish

Start by marinating the chicken. In a bowl, mix the oil, lime juice, spices, chipotles, garlic, salt, and pepper. Add the chicken and toss to coat. Cover and refrigerate for at least 30 minutes, or longer if you have time.

Prepare the sweet potato: Preheat the oven to 200°C. Place the cubed sweet potato on a large, rimmed baking sheet. Drizzle with olive oil and add a pinch of salt and pepper. Toss to coat. Roast for 25-30 minutes, or until tender.

Cook your rice of choice to packet instructions.

Cook the chicken: cook in a large pre-heated pan with a tsp olive oil until cooked through. Once the chicken is cooked, remove from the pan and cook the sliced pepper in the remaining seasoning with a splash more olive oil until slightly softened.

Meanwhile, make the Greek yogurt ranch: In a bowl, mix the yogurt, dill, garlic powder, onion powder, salt, pepper, and lemon juice. If it is too thick for your liking, add a tablespoon or two of milk or water to thin.

Assemble: Start with a base of rice add sweet potato, chicken, grilled peppers, avocado, ranch, and cheese. Top with a sprinkle of coriander and enjoy!