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Spicy Lime Chicken

A delicious and healthy one pan meal! Paleo and Whole 30!

Course Main Course
Cuisine Mexican
Keyword easy dinner recipe, sheet pan meal, Whole30 recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2 servings
Author Linda Spiker

Ingredients

  • 2 medium sweet potatoes peeled and cut into wedges (1/2" thick at widest point)
  • 1/4 cup olive oil separated
  • sea salt and pepper to taste
  • 4 pieces chicken bone in, skin on (I use 4 thighs but you can use small chicken breasts or a combination of thighs and breasts)
  • ground cumin
  • garlic powder
  • ground coriander
  • 2 limes quartered
  • 1 tablespoon cilantro chopped
  • red pepper flakes to taste
  • 1 avocado
  • 1/2 cup store bought pico de gallo

Instructions

  1. Preheat oven to 425 degrees and place rack in upper third of oven. Place a sheet of parchment on rimmed cookie sheet, set aside.
  2. Peel potatoes, cut into wedges, and place on cookie sheet
  3. Drizzle with a tablespoon or so of olive oil (doesn't have to be exact)
  4. Sprinkle with sea salt and pepper, toss, place potatoes on one side of the cookie sheet in a single layer, leaving enough room for the chicken
  5. Set pan in oven and roast for 15 minutes
  6. While potatoes begin cooking, brush chicken generously with olive oil, sprinkle with sea salt, pepper then somewhat generously season with cumin, coriander and garlic powder
  7. When potatoes have cooked for 15 minutes give them a stir and then add chicken to other side of pan, skin side down for ten minutes, then turning over the last 15 minutes of cooking so the skin browns. Set the timer so you don't forget
  8. While chicken and potatoes roast, peel and dice an avocado, slightly mash avocado with with a fork and mix with pico de gallo, sprinkle with sea salt, pepperĀ  and a little lime juice, stir again
  9. Chop cilantro
  10. Remove potatoes and chicken when potatoes are a little crispy and the edges are slightly browned, and chicken juices run clear
  11. Sprinkle chicken with red pepper flakes and cilantro, garnish with limes and serve