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Sheet-Pan Southwest Chicken with Sweet Potatoes
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Prep Time:
10 minutes
Total Time:
40 minutes
Effortless sheet-pan dinner with juicy chicken and flavorful southwest veggies cooked together for a hassle-free and delicious meal in just 45 minutes. Your new favorite dinner fix!
Ingredients:
  • 1/4 cup vegetable oil
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper (cayenne)
  • 2 small narrow sweet potatoes, quartered lengthwise (about 3/4 lb)
  • 1 medium red bell pepper, cut in thin strips
  • 1 can (19 oz) Progresso™ chick peas, drained, rinsed
  • 1 packet (.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
  • 1 package (20 oz) boneless skinless chicken thighs
  • Sliced green onions and chopped fresh cilantro leaves, if desired
Instructions:
  • Preheat your oven to 425°F and generously coat a large rimmed sheet pan with cooking spray.
  • Combine 2 tablespoons of oil with cumin, coriander, salt, and red pepper in a large bowl. Add sweet potatoes, bell pepper, and chickpeas, then toss to coat evenly. Arrange mixture in a single layer on a baking pan.
  • Skip cleaning the bowl. Combine the remaining 2 tablespoons of oil with the taco seasoning mix in the same bowl. Add chicken and toss until coated. Transfer chicken to the pan with vegetables. Roast for 24 to 29 minutes, or until the chicken reaches an internal temperature of at least 165°F and the potatoes are fork-tender.
  • Garnish with green onions and cilantro.

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