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RECIPE
23 INGREDIENTS 10 STEPS 45min

Sheet Pan Peruvian Chicken

5.0
2 Ratings
Chicken and potatoes get a makeover in this delicious Sheet Pan Peruvian Chicken 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.
Sheet Pan Peruvian Chicken Recipe | SideChef
Chicken and potatoes get a makeover in this delicious Sheet Pan Peruvian Chicken 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.
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
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Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
45min
Total Time
$5.41
Cost Per Serving

Ingredients

Servings
2
US / METRIC

Potatoes

6 cups
1/3 cup
1 tsp
Garlic Powder
to taste

Jalapeño Lime Sauce

2 cloves
1 cup
Fresh Cilantro Leaves
3/4 cup
Plain Greek Yogurt
1/2 tsp
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
1592
FAT
103.3 g
PROTEIN
43.3 g
CARBS
130.5 g

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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Nutrition Per Serving
Calories
1592
% Daily Value*
Fat
103.3 g
132%
Saturated Fat
18.4 g
92%
Trans Fat
--
--
Cholesterol
83.6 mg
28%
Carbohydrates
130.5 g
47%
Fiber
18.7 g
67%
Sugars
38.0 g
--
Protein
43.3 g
87%
Sodium
5437.6 mg
236%
Vitamin D
0.3 µg
2%
Calcium
372.6 mg
29%
Iron
7.9 mg
44%
Potassium
1907.7 mg
41%
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