Sheet Pan Lemon Chicken with Sweet Potatoes and Avocado Goddess Sauce
Ingredients
- 2 pounds boneless chicken breasts or thighs, cubed
- 4 tablespoons extra virgin olive oil
- 4 cloves garlic, chopped
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon chili flakes
- sea salt and black pepper
- 1 lemon, quartered
- 2 sweet potatoes, cut into 1/4 inch matchsticks
- 1 teaspoon seasoned salt (or paprika)
- hummus, herbs, and cucumbers, for serving
- garlic tahini, for serving (recipe in notes)
Avocado Goddess Sauce
- 2 avocados, halved
- 1 cup fresh cilantro
- 1/2 cup fresh basil
- 1-2 jalapeños, halved, and seeded, if desired
- 1/4 cup lemon juice
- 1 teaspoon cumin
Instructions
- 1
1. Preheat the oven to 425° F. 2. In a bowl, toss together the chicken with 2 tablespoons olive oil, the garlic, paprika, cumin, chili powder, chili flakes, and a pinch of salt. 3. On a large baking sheet, toss together the sweet potatoes with 2 tablespoons olive oil, seasoned salt, and a pinch of pepper. Bake 15 minutes. Push the potatoes to one side of the pan, arrange the chicken on the other side. Add the lemons. Bake another 15-25 minutes until the chicken is cooked and the potatoes are crispy. 4. Meanwhile, make the goddess sauce. Combine all ingredients in a blender and blend until smooth and creamy. Season with salt. 5. To serve, spread the goddess sauce into bowls. If using, spread in some hummus/tahini. Top with chicken, potatoes, cucumbers, and herbs. Serve with naan. Enjoy!
15 min
Nutrition
Per serving (based on 6 servings)
