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Southwest Chicken with Cilantro Chimichurri and Sweet Potatoes

Course: Gather-N-Go, Main Course
Keyword: Chicken, Sweet Potatoes
Servings: 4 people
Calories: 397kcal

Ingredients

Sweet Potatoes Package

  • 4 sweet potatoes
  • 1 tbsp oil
  • 1 tsp salt
  • 1 tsp pepper

Bell Peppers Package

  • 2 green bell peppers
  • 1/2 tbsp oil
  • 1/2 tsp salt
  • 1/2 tsp pepper

Chimichurri Package

  • 4 cloves garlic minced
  • 1/2 oz cilantro finely chopped
  • 1 tsp southwest spice
  • 2 tbsp oil
  • 1/2 tsp lime juice
  • 1 tsp salt
  • 1 tsp pepper

Chicken Package

  • 20 oz chicken
  • 1 tsp southwest spice
  • 1 tsp salt
  • 1 tsp pepper

Sauce Mixture Package

  • 1 tbsp garlic
  • 2 tbsp chicken stock concentrate
  • 1/4 c water

Jumble Mixture Package

  • 1 tbsp cilantro
  • 1 tsp lime juice
  • 1/2 tsp salt
  • 1/2 tsp pepper

Miscellaneous Package

  • 1 lime

Instructions

Southwest Spice Ingredients

  • 1 tbsp oregano, 1 tbsp paprika, 1 tbsp cumin, 1 tbsp garlic powder, and 1 tbsp chili powder

Prep/Package Veggies for Jumble

  • Dice sweet potatoes into 1/2 inch cubes. Combine with oil, salt, and pepper. Package in a sealed package.
  • Core, deseed, and dice bell pepper. Combine with oil, salt, and pepper. Package in a sealed package.

Prep/Package Chimichurri

  • Mince garlic and finely chop cilantro, set aside. Combine 1 tbsp cilantro, southwest spice, oil, pinch of garlic, lime juice, salt, and pepper. Package in a small container.

Prep/Package Chicken/Sauce Mixture

  • Combine chicken with oil, salt, pepper, and southwest spice. Package in a sealed package.
  • Combine garlic, stock concentrate, and water. Package in a sealed container.

Prep/Package Jumble Mixture

  • Combine cilantro, lime juice, salt, and pepper. Package in a small container.
  • Package a lime.

Preheat Oven

  • Move racks so there is one on top position and one in the middle position. Preheat oven to 450 degrees f.

Roast Veggies

  • Place sweet potatoes and bell peppers on separate baking sheets. Roast potatoes on top rack and peppers on middle rack, tossing halfway through, until lightly browned and tender, 25-30 minutes. (Veggies may be done at different times.)

Cook Chicken/Sauce

  • Place chicken in a large pan over medium-high heat. Cook until browned on first side, 3-4 minutes. Flip and add sauce mixture to pan. Cook until liquid has reduced by half and chicken is cooked through, 3-4 minutes.

Make Veggie Jumble

  • In a large bowl combine roasted veggies and jumble mixture. Toss to coat.

Serve

  • Divide jumble and chicken between plates. Spoon any remaining pan sauce over chicken. Serve with chimichurri and lime wedges.

Nutrition

Calories: 397kcal | Carbohydrates: 33g | Protein: 15g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 51mg | Sodium: 2449mg | Potassium: 718mg | Fiber: 6g | Sugar: 7g | Vitamin A: 19000IU | Vitamin C: 59.8mg | Calcium: 67mg | Iron: 2mg