Cooking Instructions
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Step 1
Prepare the chicken marinade. First, juice the
Limes (2)
and peel and roughly chop the
Garlic (4 cloves)
.
Step 2
Combine lime juice, Garlic,
Olive Oil (3 Tbsp)
,
Kosher Salt (1 Tbsp)
,
Paprika (1/2 Tbsp)
,
Ground Black Pepper (1 tsp)
,
Ground Cumin (1 tsp)
,
Dried Oregano (1 tsp)
and
Granulated Sugar (1/2 Tbsp)
in a bowl and stir to combine.
Step 3
Pat
Tyson® 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.
Step 4
While Chicken is marinating, chop all the
Purple Sweet Potatoes (6 cups)
into 2-inch pieces. Once cut, rinse the potatoes and then pat dry with paper towels.
Step 5
Preheat oven to 425 degrees F (220 degrees C).
Step 6
In a bowl, mix
Olive Oil (1/3 cup)
,
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)
Step 7
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.
Step 8
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 (1 cup)
, and juicing the
Lime (1)
.
Step 9
Place the peppers, garlic, cilantro, and lime juice into a blender or food processor. Add
Plain Greek Yogurt (3/4 cup)
,
Salt (1/2 tsp)
and
Olive Oil (2 Tbsp)
and then blend until smooth.
Step 10
Serve the chicken and potatoes with sauce! Garnish with additional chopped cilantro if desired.
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