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Lunch recipe · from the recipe book

Chili-Lime Chicken and Roasted Potato Bowls

Crisp, smoky-spiced potatoes topped with juicy chili-rubbed chicken thighs, charred peppers and corn, black beans, and cool lime-dressed avocado with crumbly queso fresco.

Chili-Lime Chicken and Roasted Potato Bowls

Ingredients

  • 4 medium800 gRusset potatoescut into 3/4-inch cubes
  • 1¼ lb600 gChicken thighs, boneless skinlesstrimmed
  • 2 cups344 gBlack beans, canned, drained and rinsedpatted dry
  • 1½ cups200 gCorn kernels, frozenthawed and patted dry
  • 2 medium240 gRed bell peppercut into 1-inch pieces
  • 1 medium110 gRed onioncut into thin wedges
  • 3 tbsp40 gOlive oil
  • 1 tbsp8 gChili powder
  • 1 tbsp6 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 1¼ tsp4 gGarlic powder
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 1 whole200 gAvocadodiced
  • 2 tbsp30 gLime juice
  • 1 cup chopped16 gFresh cilantrochopped
  • ½ cup crumbled60 gQueso frescocrumbled

Steps

  1. Preheat the oven to 425°F (220°C) and line two sheet pans with parchment.
  2. In a small bowl, stir together the chili powder, cumin, smoked paprika, garlic powder, salt and black pepper to make the spice rub; you will use half on the potatoes and the remaining half on the chicken and vegetables.
  3. On the first sheet pan, toss the potatoes with half of the olive oil and half of the spice rub, spread them in one layer, and roast for 15 minutes.
  4. Meanwhile, on the second sheet pan, toss the chicken thighs, bell pepper, red onion and frozen corn kernels (thawed) with the remaining half of the olive oil and the remaining half of the spice rub, keeping the chicken in the center with the vegetables around it.
  5. Put the second pan in the oven, flip the potatoes, and roast both pans for 15 minutes.
  6. Scatter the black beans around the chicken on the second pan and roast both pans 8 to 10 minutes more, until the potatoes are golden and crisp, the corn kernels are lightly charred, and the chicken reaches 165°F (74°C) in the thickest part.
  7. While the pans finish, gently toss the avocado with the lime juice in a small bowl.
  8. Rest the chicken for 5 minutes, then slice it into strips.
  9. Divide the roasted potatoes among four bowls as the base, then top each with the chicken, the roasted bell pepper, red onion, corn kernels and black beans.
  10. Finish each bowl with the lime avocado, the queso fresco and the cilantro, and serve warm.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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