Smoky Chili Roasted Chicken

Name: Smoky Chili Roasted Chicken
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Cuisine: Latin
Ingredients: 1 pound chicken breast (boneless, skinless, cut into 1-inch pieces); 1 tablespoon olive oil; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 0.5 teaspoon dried oregano; 0.5 teaspoon garlic powder; 0.75 teaspoon salt; 0.25 teaspoon black pepper; 1 tablespoon lime juice (fresh); 1 sweet potato (large, peeled, diced into 1/2-inch cubes); 1 red bell pepper (cored, seeded, sliced); 1 yellow bell pepper (cored, seeded, sliced); 0.5 yellow onion (medium, sliced); 2 tablespoon fresh cilantro (chopped)

Tender chicken breast, sweet potatoes, and bell peppers roasted with a smoky chili-lime seasoning, creating a balanced and flavorful meal.

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 2
Cuisine: Latin
Difficulty: Easy
Cost: $5.40/serving

Dietary

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

Ingredients

1 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
1 tablespoon olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
0.5 teaspoon dried oregano
0.5 teaspoon garlic powder
0.75 teaspoon salt
0.25 teaspoon black pepper
1 tablespoon lime juice (fresh)
1 sweet potato (large, peeled, diced into 1/2-inch cubes)
1 red bell pepper (cored, seeded, sliced)
1 yellow bell pepper (cored, seeded, sliced)
0.5 yellow onion (medium, sliced)
2 tablespoon fresh cilantro (chopped)

Instructions

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a large bowl, combine chicken breast pieces, olive oil, chili powder, ground cumin, smoked paprika, dried oregano, garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and lime juice. Toss to coat evenly.
Add diced sweet potato, red bell pepper, yellow bell pepper, and sliced yellow onion to the bowl with the chicken. Toss everything together until the vegetables are well coated with the seasoning.
Spread the chicken and vegetables in a single layer on the prepared baking sheet.
Roast for 25-30 minutes, stirring halfway through, until chicken is cooked through (internal temperature 165°F/74°C) and vegetables are tender and slightly caramelized. Taste and adjust seasoning with remaining 1/4 teaspoon salt if needed.
Garnish with fresh cilantro before serving, if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through.

Nutrition (per serving)

Calories: 490
Protein: 44.5 g
Carbohydrates: 50.5 g
Fat: 13 g
Fiber: 8 g
Sodium: 780 mg
Saturated Fat: 2 g
Sugar: 12 g
Cholesterol: 105 mg