Tex-Mex Chicken, Sweet Potato, and Pepper Sheet Pan
This Tex-Mex dinner is made even simpler with the sheet pan method. Add your favorite vegetables, a chicken breast, and this easy marinade to create a flavorful feast. This recipe serves two portions of chicken and vegetables — scale up as much as you need. Serve with tortillas, brown rice, or quinoa.
|Serving Size:||1/2 chicken breast + 1 cup vegetables|
|Prep time:||15 minutes + marinating time|
|Cook time:||30–40 minutes|
|Total time:||45–55 minutes + marinating time|
- 1½ Tablespoon olive oil
- 2 teaspoon lime juice
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/2 teaspoon salt
- 1 medium sweet potato, cut into 1/4-inch cubes
- 1 bell pepper, cut into 1/2-inch pieces
- 1 boneless chicken breast, about 6 – 8 ounces
- 1 Tablespoon lime juice, or the juice of 1/2 lime
- Optional: tortillas, brown rice, or quinoa
- Mix together the marinade and set it aside.
- Place chopped vegetables and chicken breast into an airtight container or gallon bag. Pour in marinade and thoroughly coat the vegetables and chicken.
- Marinate for at least 1 hour or up to overnight in the refrigerator.
- Preheat oven to 400°F.
- Place chicken and vegetables on a baking sheet. Roast for 30 – 35 minutes.
- Check the temperature of the chicken breast. Once the chicken breast reaches 165°F, remove it from the pan and set it aside.
- Return vegetables to the oven to continue cooking for another 5 –10 minutes, or until a fork easily pierces the sweet potatoes.
- Finish with lime juice. Serve with tortillas, brown rice, or quinoa (optional).