Southwest Spicy Chicken Sweet Potato Bake

Description

Cubed chicken marinates in lime-chili spice and slow-roasts for 2.5 hours with sweet potato slices and diced regular potatoes until caramelized and deeply flavorful with smoky heat. The sweet potatoes take center stage for their natural sweetness against the spice, paired with roasted potatoes as the carb foundation in this high-protein sheet-pan style meal. Top with fresh cilantro and avocado for a fresh finish to the long-cooked dish.

Cultural Background

This dish draws from Southwestern United States cuisine, a fusion of Mexican, Tex-Mex, and Native American influences featuring bold chili-lime flavors. Sweet potatoes originated in Central or South America and were cultivated by Native Americans in the southeastern US before spreading widely. Chili-based marinades reflect Indigenous and Spanish colonial traditions of using local spices and citrus for preservation and flavor in slow-cooked meats and vegetables.

Recipe Info

PREP TIME: 20 minutes
COOK TIME: 2 hours 30 minutes
TOTAL TIME: 2 hours 50 minutes
SERVINGS: 1
DIFFICULTY: Medium

Ingredients

• 6 ounces boneless skinless chicken breast, cubed into 1-inch pieces
• 1 large sweet potato (about 10 ounces), peeled and sliced into 1/4-inch thick rounds
• 1 medium russet potato (about 6 ounces), diced into 1/2-inch cubes
• 2 tablespoons olive oil
• Juice of 1 lime (about 2 tablespoons)
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (adjust for desired heat)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh cilantro, for topping
• 1/4 avocado, sliced, for topping

Instructions

1. In a medium bowl, whisk together the olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to form the marinade.
2. Add the cubed chicken to the marinade, toss to coat thoroughly, and let it sit at room temperature for 15 minutes while preparing the vegetables.
3. Preheat the oven to 325 degrees Fahrenheit and line a small rimmed baking sheet with parchment paper or lightly grease it.
4. Arrange the sweet potato slices in a single layer on one half of the baking sheet and the diced regular potatoes on the other half, ensuring they do not overlap too much for even roasting.
5. Place the marinated chicken cubes evenly over and around the potatoes on the sheet.
6. Transfer the baking sheet to the preheated oven and roast for 2 hours 30 minutes, stirring the potatoes and chicken once halfway through at the 1 hour 15 minute mark to promote even caramelization.
7. The dish is ready when the chicken reaches an internal temperature of 165 degrees Fahrenheit, the sweet potatoes are tender and caramelized at the edges, and the regular potatoes are golden and soft.
8. Remove from the oven and let rest for 5 minutes before transferring to a plate.
9. Top with chopped fresh cilantro and sliced avocado before serving.

Tips

- For deeper flavor, marinate the chicken in the refrigerator for up to 4 hours before cooking.
- Avoid overcrowding the baking sheet to ensure proper caramelization rather than steaming.
- Substitute regular potato with another sweet potato if preferred, or use Yukon gold for a creamier texture.

Nutrition

Calories: 620
Protein: 42g
Carbs: 58g
Fat: 25g

Tags

Meat dish, Dinner, Lunch, Chicken, Potatoes, High-Protein, Spicy, 2+ hours, slow cooking is fine