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 (45 mL) , Kosher Salt (20 g) , Paprika (5 g) , Ground Black Pepper (2 g) , Ground Cumin (2 g) , Dried Oregano (2 g) and Granulated Sugar (8 g) 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.

In a bowl, mix Olive Oil (80 mL) , McCormick® Garlic Powder (3 g) , Dried Oregano (5 g) , 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)

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 (3 g) and Olive Oil (30 mL) and then blend until smooth.