Sheet Pan Lemon Chicken with Sweet Potatoes and Avocado Goddess Sauce

DETAILS:

  • 30 minutes prep-time
  • 30 minutes cook-time
  • Makes 6 servings

DIETS & ALLERGENS

Dairy Free, Gluten Free, Nut Free, Paleo Friendly, Soy Free

Recipe by: halfbakedharvest.com

View original recipe

Ingredients

Chicken and Sweet Potatoes:

2 lb boneless chicken breasts or thighs

cubed

4 tablespoons extra-virgin olive oil
4 large cloves of garlic

chopped

1 tablespoon smoked paprika
2 teaspoons ground cumin
0.50 teaspoon chili powder
0.50 teaspoon chilli flakes
1 pinch salt and pepper

to taste

1 whole lemon

quartered

2 medium sweet potatoes

cut into 1/4 inch matchsticks

1 teaspoon seasoned salt

(or paprika)

1 cup hummus, herbs, and cucumbers

for serving

1 cup garlic tahini

for serving

Garlic Tahini: in a bowl, combine 1/2 cup tahini, 1-2 cloves of grated garlic, 1/4 teaspoon paprika, and 2-4 tablespoons of lemon juice. Add 1/4-1/2 cup water to thin. Season with sea salt.

Avocado Goddess Sauce:

2 whole avocados

halved

1 cup fresh cilantro
0.50 cup fresh basil
1 whole jalapeño pepper

halved, and seeded, if desired

0.25 cup fresh lemon juice
1 teaspoon ground cumin

Instructions

STEP

1

Preheat the oven to 425° F.

STEP

2

In a bowl, toss together the chicken with 2 tablespoons olive oil, the garlic, paprika, cumin, chili powder, chili flakes, and a pinch of salt.

STEP

3

On a large baking sheet, toss together the sweet potatoes with 2 tablespoons olive oil, seasoned salt, and a pinch of pepper. Bake 15 minutes. Push the potatoes to one side of the pan, arrange the chicken on the other side. Add the lemons. Bake another 15-25 minutes until the chicken is cooked and the potatoes are crispy.

STEP

4

Meanwhile, make the goddess sauce. Combine all ingredients in a blender and blend until smooth and creamy. Season with salt.

STEP

5

To serve, spread the goddess sauce into bowls. If using, spread in some hummus/tahini. Top with chicken, potatoes, cucumbers, and herbs. Serve with naan. Enjoy!

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