Sheet Pan Chicken and Sweet Potatoes with Avocado Cilantro Sauce
Juicy Sheet Pan Chicken with Sweet Potatoes served with a delicious Avocado Sauce is a marriage made in tastebud heaven.
Servings: 4
Calories:
Ingredients
Marinate Chicken
- 2 lbs chicken breast or thighs cut into cubes
- 2 tbsp extra virgin olive oil
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp red pepper flakes
- 1 lemon sliced
Sweet Potatoes
- 2 large sweet potatoes peeled & cut into cubes
- 2 tbsp olive oil
- ½ tsp salt
Avocado Cilantro Sauce
- 1 ripe avocado
- 1 medium jalapeño
- ½ cup water
- ⅓ cup chopped cilantro
- 1 garlic clove
- 1 tbsp lemon juice
- ½ tsp ground cumin
- ½ tsp salt
Instructions
- Preheat the oven to 425°F. Wrap the baking sheet in aluminum foil for easy cleaning later or grease with oil.
- Add sweet potatoes cubes to the baking sheet. Add olive oil and salt. Mix everything together. Bake for 15 minutes.
- In a small bowl: combine garlic, onion, paprika , salt, red flakes, black pepper, and cumin. In a separate bowl: add chicken cubes, extra virgin olive oil and mix. Then, add seasoning and mix everything together until well coated. Add sliced lemon while continuing to mix.
- Remove baking sheet from oven. Then, push the sweet potatoes to one side. Add chicken cubes to the other side of the baking sheet.
- Bake another 20 minutes or until the internal chicken reaches 165°F. Remove baking sheet from the oven. Let rest for 5-6 minutes before serving.
Avocado Cilantro Sauce
- Place all the ingredients in a food processor or blender. Blend for 60-75 seconds or until smooth. Add more water if it's too thick. Season with salt to your preference.