This healthy and colorful sheet pan dinner has great flavor and is super easy to prep. Every component of this meal…the chicken, onions, peppers and sweet potatoes are all roasted on the same sheet pan (or two). The chicken and sweet potatoes are seasoned up with Adobo, a spice mix of dehydrated and onions, garlic, peppers and herbs that load the chicken with flavor. And for me, my favorite part is having leftovers! Throw this delicious mix on a salad and toss with my favorite Greek dressing the next day for lunch.
Ingredients
For the Chicken:
- 3 lbs boneless skinless chicken thighs, cut into thin strips
- 2 tbsp adobo
- 1 tsp salt
- 4 cloves garlic minced on microplane
- 3 tbsp olive oil
- 2 orange bell peppers cut into ¼ inch strips
- 2 yellow bell peppers cut into ¼ inch strips
- 1 onion cut into ¼ inch strips
For the Sweet Potatoes:
- 3 medium-sized sweet potatoes, cut into narrow wedges (eigths)
- 1-2 tbsp olive oil
- ½ tsp adobo
- ½ tsp salt
For Serving:
- 1 tbsp freshly squeezed lime juice
- 1 tbsp freshly squeezed orange juice
- 2 tbsp chopped fresh cilantro leaves
Instructions
- Preheat oven to 425 degrees. Line two sheet pans with parchment paper and lightly oil them.
- In a large bowl, combine adobo, salt, minced garlic and oil.
- Place chicken strips in the bowl and gently toss to combine. Then add the peppers and onions and mix just until everything is incorporated. (This way, the chicken gets most of the seasoning)
- Spread the chicken, onions and peppers onto one sheet pan.
- Then spread the sweet potato wedges, olive oil, adobo and salt on the other sheet pan.
- Bake for 15-20 minutes, or until the chicken is completely cooked through and the vegetables are tender.
- Garnish with lime juice, orange juice and cilantro.
