Preparation

• Preheat the oven to 425°F and line 3 sheet pans (or 2 large ones) with parchment paper.
• Spread the sweet potatoes and broccoli onto 1 large sheet pan or divide them between 2 smaller pans. Drizzle with 1 tablespoon olive oil, sprinkle with ½ tablespoon Cajun seasoning, and toss to coat everything evenly.
• Toss the chicken with the remaining tablespoon of olive oil and ½ tablespoon Cajun seasoning until well coated, then arrange it in a single layer on the third sheet pan.
• Bake everything for 15–20 minutes, until the chicken reaches 165°F. Remove the chicken and broccoli, then return the sweet potatoes to the oven for another 5–10 minutes, until they’re fork-tender.
• In a small bowl, whisk together the mayonnaise, chipotle chili powder, garlic powder, lemon juice, honey, salt, and pepper until smooth and creamy.
• Build your bowls with cooked rice, chicken, sweet potatoes, and broccoli. Finish with avocado slices, green onions, and a drizzle of the chipotle sauce if you like. Enjoy!