Sheet Pan Mexican Chicken and Veggies – CE
salad
  • Clean Eating
  • one pan, poultry
Sheet Pan Mexican Chicken and Veggies – CE
salad
  • Clean Eating
  • one pan, poultry
Servings:

Ingredients

Prep
  • 1 bell pepper
  • 1 onion
  • 6 boneless chicken thighs
  • 12 oz frozen sweet potatoes
  • 2 T olive oil
  • salt and pepper to taste
  • 1 1/2 t smoked paprika
  • 1 avocado
  • 1/2 C fresh chopped cilantro
  • 2 T fresh lime juice
  • 1/3 C Greek yogurt
On Cooking Day
  • 6 C salad greens

Instructions

To Assemble
  1. Cut bell pepper and onion into chunks.
  2. Add bell pepper, onion, and next 5 ingredients to large zipper bag. Zip to seal and squish around to mix.
  3. Dice avocado. Add avocado and remaining ingredients to blender. Reserve in small bowl with lid until cooking day.
To Cook
  1. Pour chicken/veggies onto sheet pan. Bake at 425 for 30 minutes, or until chicken is done.
  2. Drizzle with prepped sauce when done cooking. Serve with side salad.

Ingredients

Prep
  • 1 bell pepper
  • 1 onion
  • 6 boneless chicken thighs
  • 12 oz frozen sweet potatoes
  • 2 T olive oil
  • salt and pepper to taste
  • 1 1/2 t smoked paprika
  • 1 avocado
  • 1/2 C fresh chopped cilantro
  • 2 T fresh lime juice
  • 1/3 C Greek yogurt
On Cooking Day
  • 6 C salad greens

Instructions

To Assemble
  1. Cut bell pepper and onion into chunks.
  2. Add bell pepper, onion, and next 5 ingredients to large zipper bag. Zip to seal and squish around to mix.
  3. Dice avocado. Add avocado and remaining ingredients to blender. Reserve in small bowl with lid until cooking day.
To Cook
  1. Pour chicken/veggies onto sheet pan. Bake at 425 for 30 minutes, or until chicken is done.
  2. Drizzle with prepped sauce when done cooking. Serve with side salad.
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