Ingredients
🥄 1 pound boneless, skinless chicken thighs
🥄 1 teaspoon kosher salt
🥄 1 medium-large sweet potato
🥄 1/4 cup extra-virgin olive oil
🥄 1/2 teaspoon chili powder (divided)
🥄 1/2 teaspoon ground cumin (divided)
🥄 1 cup broccoli florets (any thick stems removed)
🥄 1 teaspoon brown sugar
🥄 1/2 teaspoon paprika (sweet or smoked)
🥄 1/2 teaspoon onion powder
🥄 1/2 teaspoon garlic powder
🥄 1/4 teaspoon black pepper
🥄 1/4 teaspoon chipotle chili powder (optional)
🥄 1/3 cup sour cream or plain Greek yogurt
🥄 1/2 lime juice (reserve other half for serving as wedges)
🥄 1/2 teaspoon chili powder
🥄 1/4 teaspoon kosher salt
🥄 1 teaspoon water (just enough to thin out the sauce as desired)
Instructions
👨🍳 Preheat the oven to 425°F.
👨🍳 Season the chicken with 1 teaspoon of kosher salt, 1/2 teaspoon of chili powder, and 1/2 teaspoon of ground cumin. Toss to coat.
👨🍳 Dice the sweet potato and toss with 1/4 cup olive oil, 1/2 teaspoon chili powder, 1/2 teaspoon ground cumin, 1 teaspoon brown sugar, 1/2 teaspoon paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper.
👨🍳 Add the broccoli florets to the sweet potato mixture and toss to coat.
👨🍳 Spread the chicken, sweet potatoes, and broccoli on a lined baking sheet in a single layer.
👨🍳 Roast for 25-30 minutes until the sweet potatoes are tender and golden brown.
👨🍳 In a small bowl, combine 1/3 cup sour cream or Greek yogurt, 1/2 lime juice, 1/2 teaspoon chili powder, 1/4 teaspoon kosher salt, and 1 teaspoon water to make the sauce.
👨🍳 Drizzle the sauce over the dish and serve with a lime wedge on the side.
Notes
Preheat the oven before placing the sheet pan inside. Add extra chipotle powder for more heat or omit for a milder flavor.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 15