Sheet Pan Latin Chicken

Name: Sheet Pan Latin Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Latin
Ingredients: 2 pound chicken thigh (cut into 1 1/2-inch pieces); 2 sweet potatoes (medium, peeled, diced); 2 bell peppers (cored, chopped); 1 yellow onion (large, roughly chopped); 3 tablespoon olive oil; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 0.5 teaspoon dried oregano; 1 teaspoon salt; 0.5 teaspoon black pepper (freshly ground); 1 lime (cut into wedges, for serving); 0.25 cup fresh cilantro (chopped, for garnish); 2 cup white rice (uncooked)

Tender chicken thighs and colorful vegetables roasted on one pan with a smoky, zesty Latin-inspired seasoning, served with fluffy white rice.

Prep: 15 min
Cook: 30 min
Total: 45 min
Servings: 6
Cuisine: Latin
Difficulty: Easy
Cost: $2.95/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

2 pound chicken thigh (cut into 1 1/2-inch pieces)
2 sweet potatoes (medium, peeled, diced)
2 bell peppers (cored, chopped)
1 yellow onion (large, roughly chopped)
3 tablespoon olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
0.5 teaspoon dried oregano
1 teaspoon salt
0.5 teaspoon black pepper (freshly ground)
1 lime (cut into wedges, for serving)
0.25 cup fresh cilantro (chopped, for garnish)
2 cup white rice (uncooked)

Instructions

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
In a large bowl, combine 2 pounds chicken thighs, 2 diced sweet potatoes, 2 chopped bell peppers, and 1 large roughly chopped yellow onion.
Drizzle with 3 tablespoons olive oil. In a small bowl, mix together 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Sprinkle this seasoning mixture over the chicken and vegetables and toss until everything is evenly coated.
Spread the chicken and vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the vegetables are tender.
While the chicken and vegetables are roasting, cook 2 cups white rice according to package directions.
Once roasted, squeeze fresh lime juice over the chicken and vegetables, and garnish with 1/4 cup chopped fresh cilantro. Serve hot with the cooked white rice.

Notes

Leftovers store well and can be great for lunch the next day.

Nutrition (per serving)

Calories: 520
Protein: 38.5 g
Carbohydrates: 45.2 g
Fat: 20.3 g
Fiber: 7.8 g
Sodium: 750 mg
Saturated Fat: 4.5 g
Sugar: 7.1 g
Cholesterol: 130 mg