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RECIPE
22 INGREDIENTS10 STEPS45MIN

Sheet Pan Peruvian Chicken

5.0
1 Ratings
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SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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Chicken and potatoes get a makeover in this delicious recipe straight from the SideChef kitchen. Peruvian sweet potatoes and garlicky roasted chicken, topped off with a spicy cilantro lime sauce that will have you licking the plate clean.

45MIN

Total Time
SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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Ingredients
US / METRIC
Servings:
2
Serves 2
Chicken
4 cloves
3 Tbsp
1 Tbsp
1/2 Tbsp
1 tsp
Ground Cumin
Potatoes
6 cups
1/3 cup
1 tsp
Garlic Powder
to taste
Salt and Pepper
Jalapeño Lime Sauce
2 cloves
1 cup
Fresh Cilantro Leaves
3/4 cup
Plain Greek Yogurt
1/2 tsp
2 Tbsp
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Nutrition Per Serving
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CALORIES
1711
FAT
110.7 g
PROTEIN
48.4 g
CARBS
139.0 g

Directions

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Step 1
Prepare the chicken marinade. First, juice the Lime (2) and peel and roughly chop the Garlic (4 clove).
Step 2
Combine lime juice, Garlic, Olive Oil (3 tablespoon), Kosher Salt (1 tablespoon), Paprika (2 teaspoon), Ground Black Pepper (1 teaspoon), Ground Cumin (1 teaspoon), Dried Oregano (1 teaspoon) and Granulated Sugar (2 teaspoon) in a bowl and stir to combine.
Step 3
Pat Chicken Breast (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 Potato (2 pound) 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 teaspoon), Dried Oregano (1 tablespoon), Salt and 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 Pepper (3) (deseed if you are looking for a milder sauce), chopping Garlic (2 clove) and Fresh Cilantro Leaf (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 teaspoon) and Olive Oil (2 tablespoon) 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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Nutrition Per Serving
Calories
1711
% Daily Value*
Fat
110.7 g
142%
Saturated Fat
19.8 g
99%
Trans Fat
--
--
Cholesterol
95.1 mg
32%
Carbohydrates
139.0 g
51%
Fiber
19.5 g
70%
Sugars
38.3 g
--
Protein
48.4 g
97%
Sodium
5593.0 mg
243%
Vitamin D
0.4 µg
2%
Calcium
404.3 mg
31%
Iron
8.6 mg
48%
Potassium
2052.2 mg
44%
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