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Lunch recipe · from the recipe book

Chipotle-Style Chicken Thigh and Potato Salsa Bowls

Crispy cumin-roasted potatoes and juicy chili-rubbed chicken thighs share a sheet pan, topped with a bright fresh tomato salsa, sweet roasted corn and cool sour cream.

Chipotle-Style Chicken Thigh and Potato Salsa Bowls

Ingredients

  • 4 medium800 gRusset potatoescut into 3/4-inch cubes
  • 1¼ lb600 gChicken thighs, boneless skinless
  • 2 tbsp30 gOlive oil
  • 2¼ tsp6 gChili powder
  • 2 tsp4 gGround cumin
  • 1 tsp3 gGarlic powder
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 1½ cups200 gCorn kernels, frozenthawed and patted dry
  • 3 medium360 gTomatoesdiced
  • ½ medium60 gRed onionfinely diced
  • 1 whole14 gJalapeñoseeded and minced
  • 1 cup chopped16 gFresh cilantrochopped
  • 1 lime, juiced44 gLime juice
  • ½ cup120 gSour cream

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. In a small bowl, stir together the chili powder, cumin, garlic powder, black pepper and three-quarters of the salt to make the spice mix.
  3. On the sheet pan, toss the potato with half of the olive oil and half of the spice mix, spread in one layer, and roast for 20 minutes.
  4. Meanwhile, rub the chicken thighs with the remaining half of the olive oil and the remaining half of the spice mix.
  5. Push the potato to the edges, place the chicken thighs in the center, scatter the frozen corn kernels (thawed and patted dry) around them, and roast 20 to 25 minutes until the potatoes are crisp and the chicken reaches 165°F (74°C).
  6. While it roasts, make the salsa: in a bowl, combine the tomato, red onion, minced jalapeño, cilantro, lime juice and the remaining quarter of the salt.
  7. Rest the chicken 5 minutes, then slice it.
  8. Divide the roasted potato and roasted corn kernels among 4 bowls, top with the sliced chicken and the jalapeño tomato salsa, and finish each with a spoonful of the sour cream.

Contains: Milk.

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

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