Sheet-Pan Southwest Chicken with Sweet Potatoes
Updated Jan 4, 2024
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.
Sheet-Pan Southwest Chicken with Sweet Potatoes
- Prep Time 10 min
- Total 40 min
- Servings 4
- Ingredients 11
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 packet (.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
Make With
Old El Paso
Instructions
-
Step1Heat oven to 425°F. Spray large rimmed sheet pan with cooking spray.
-
Step2In 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.
-
Step3Do 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.
-
Step4Top with green onions and cilantro.
Nutrition
520
Calories
23g
Total Fat
37g
Protein
42g
Total Carbohydrate
9g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 520
- Calories from Fat
- 200
- Total Fat
- 23g
- 35%
- Saturated Fat
- 4 1/2g
- 21%
- Trans Fat
- 0g
- Cholesterol
- 135mg
- 45%
- Sodium
- 910mg
- 38%
- Potassium
- 690mg
- 20%
- Total Carbohydrate
- 42g
- 14%
- Dietary Fiber
- 9g
- 35%
- Sugars
- 9g
- Protein
- 37g
% Daily Value*:
- Vitamin A
- 270%
- 270%
- Vitamin C
- 35%
- 35%
- Calcium
- 8%
- 8%
- Iron
- 20%
- 20%
Exchanges:
1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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