Ingredients
Scale
Sweet Potatoes
- 2 large sweet potatoes
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon paprika
Chicken
- 1 ½ pounds chicken breast
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 2 teaspoons paprika
- ½ teaspoon cumin
- ¼ teapsoon chili powder
- ½ teaspoon lemon pepper seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 lemon cut into discs
For serving
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- 1 batch red pepper sauce click for recipe
- 2 cups cauliflower rice can sub regular rice
- 2 cups steamed or sauteed veggies of choice I like asparagus or broccoli here
Instructions
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Preheat the oven to 400 degrees Fahrenheit.
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Scrub the potatoes and cut into wedge/fry shapes.
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Drizzle with the oil, then the salt, garlic and paprika.
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Toss well to combine.
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Transfer to a baking sheet lined with parchment paper.
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Roast for 20 minutes.
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Meanwhile, cut the chicken into about 1 inch cubes, cutting off any gross bits in the process and add to a mixing bowl.
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Toss with the olive oil and all spices until well combined.
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Once the potatoes have cooked for about 20 minutes, either add the chicken to a second baking sheet with parchment paper or scoot the potatoes over and add the chicken to the same one.
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Top the chicken with the lemon slices.
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The chicken will release juice while it cooks, so it can make the potatoes a bit soggy. It helps to create some sort of separation between the two so the potatoes can actually get crispy.
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I like to either use separate baking sheets (but ones that are small enough to still fit on the same oven rack) or fold up the parchment paper so there is a division.
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Bake for an additional 15 or so minutes or until the chicken is cooked through and the potatoes are crispy.
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Serve with my red pepper sauce, cauliflower rice, your choice of veggies (arugula is delicious here!) and fresh herbs if desired.