Sheet Pan Peruvian Chicken

Prepare the chicken marinade. First, juice the Limes (2) and peel and roughly chop the Garlic (4 cloves).

Combine lime juice, Garlic, Olive Oil (3 Tbsp), Kosher Salt (1 Tbsp), Paprika (2 tsp), Ground Black Pepper (1 tsp), Ground Cumin (1 tsp), Dried Oregano (1 tsp) and Granulated Sugar (2 tsp) in a bowl and stir to combine.

Pat Chicken Breasts (2) dry with a paper towel and place into a tray or bowl. Pour the lime mixture over Chicken and turn to coat. Cover with wrap and marinate in the fridge for at least 15 minutes.

While Chicken is marinating, chop all the Purple Sweet Potatoes (905 g) into 2-inch pieces. Once cut, rinse the potatoes and then pat dry with paper towels.

Preheat oven to 425 degrees F (220 degrees C).

In a bowl, mix Olive Oil (80 mL), Garlic Powder (1 tsp), Dried Oregano (1 Tbsp), Salt (to taste) and Ground Black Pepper (to taste) with the dry potatoes and toss to coat. (We added some fresh cilantro in there too but that's totally optional for the cilantro lovers out there)

Line a medium baking sheet with parchment paper. Place potatoes on one side (or around the edge of the pan), and Chicken on the other. Bake for 25 minutes, and then broil for the last 5 minutes.

Prepare the sauce by first roughly chopping Jalapeño Peppers (3) (deseed if you are looking for a milder sauce), chopping Garlic (2 cloves) and Fresh Cilantro Leaves (15 g), and juicing the Lime (1).

Place the peppers, garlic, cilantro, and lime juice into a blender or food processor. Add Plain Greek Yogurt (215 g), Salt (1/2 tsp) and Olive Oil (2 Tbsp) and then blend until smooth.

Serve the chicken and potatoes with sauce! Garnish with additional chopped cilantro if desired.