Sheet-Pan Southwest Chicken with Sweet Potatoes

 


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

1 Heat oven to 425°F. Spray large rimmed sheet pan with cooking spray.

2 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.

3 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.

4 Top with green onions and cilantro.

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