SHEET-PAN SOUTHWEST CHICKEN WITH SWEET POTATOES

Sheet-Pan Southwest Chicken with Sweet Potatoes image

With this easy sheet-pan dinner, everything from the succulent chicken to the southwest-seasoned veggies goes into the oven at the same time and cooks at the same temperature. It's a hands-off meal that's on the table in about 45 minutes, and so delicious that it'll be your new go-to dinnertime solution.

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 4

Number Of Ingredients 11

Previous Next

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 package (0.85 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

Steps:

Heat oven to 425°F. Spray large rimmed sheet pan with cooking spray.
In large bowl, mix 2 tablespoons of the oil, the cumin, coriander, salt and red pepper. Add sweet potatoes, bell pepper and chick peas; toss to coat. Transfer to pan in single layer.
Do not clean bowl. Mix remaining 2 tablespoons oil and the taco seasoning mix in bowl; add chicken, and toss to coat. Add to pan with vegetables. Roast 24 to 29 minutes or until chicken is cooked through (at least 165°F in thickest part of thighs) and potatoes are fork-tender.
Top with green onions and cilantro.

Nutrition Facts : Calories 520, Carbohydrate 42 g, Cholesterol 135 mg, Fat 4, Fiber 9 g, Protein 37 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 9 g, TransFat 0 g