Ingredients
Vegetables
- 1 pound Sweet Potatoes, peeled and cut into bite size pieces
- 8 ounces Frozen Green Beans
- 6 cloves Garlic
Seasonings & Oils
- 1 Tablespoon Olive Oil (for sweet potatoes)
- 1 teaspoon Kosher Salt (for sweet potatoes)
- ¼ teaspoon Garlic Powder (for sweet potatoes)
- ¼ teaspoon Paprika (for sweet potatoes)
- ¼ teaspoon Black Pepper (for sweet potatoes)
- 1 Tablespoon Lime Juice (for chicken)
- 1 teaspoon Ground Cumin (for chicken)
- ½ teaspoon Garlic Powder (for chicken)
- ½ teaspoon Onion Powder (for chicken)
- ½ teaspoon Kosher Salt (for chicken)
- ¼ teaspoon Black Pepper (for chicken)
- ¼ teaspoon Paprika (for chicken)
- 2 Tablespoons Olive Oil (for chicken)
- ¼ Cup Olive Oil (for garlic sauce)
- ½ teaspoon Kosher Salt (for garlic sauce)
Proteins
- 1 ½ pounds Boneless Skinless Chicken Breasts, cut into bite size pieces
Other Liquids
- ¼ Cup Orange Juice (for garlic sauce)
- 2 Tablespoons Lime Juice (for garlic sauce)
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for roasting the sweet potatoes and chicken.
- Season Sweet Potatoes: In a large mixing bowl, toss the peeled and cubed sweet potatoes with 1 tablespoon olive oil, 1 teaspoon kosher salt, ¼ teaspoon garlic powder, ¼ teaspoon paprika, and ¼ teaspoon black pepper until evenly coated.
- Roast Sweet Potatoes: Spread the seasoned sweet potatoes on a baking sheet in a single layer and bake them in the preheated oven for about 20 minutes.
- Prepare Chicken: While the sweet potatoes roast, add the bite-sized chicken pieces to the same mixing bowl. Add 1 tablespoon lime juice, 1 teaspoon ground cumin, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon kosher salt, ¼ teaspoon black pepper, ¼ teaspoon paprika, and 2 tablespoons olive oil. Mix thoroughly to coat all the chicken.
- Combine and Continue Roasting: Remove the baking sheet from the oven and flip the sweet potatoes. Push them to one side of the baking sheet. Add the seasoned chicken and frozen green beans to the pan. Return the pan to the oven and roast for an additional 15-20 minutes or until the chicken reaches an internal temperature of 165°F.
- Make Garlic Sauce: Meanwhile, combine the garlic cloves, ¼ cup olive oil, ¼ cup orange juice, 2 tablespoons lime juice, and ½ teaspoon kosher salt in a high-speed blender. Blend until smooth and well combined. Pour the mixture into a small saucepan and simmer over medium heat for 5-10 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
- Assemble the Bowl: Serve the roasted chicken, sweet potatoes, and green beans in bowls, optionally over rice. Drizzle generously with the warm garlic sauce and enjoy.
Notes
- You can substitute chicken thighs for breasts if preferred; adjust cooking time accordingly to ensure doneness.
- For extra protein, add a fried or poached egg when assembling the bowl.
- If you want a spicier kick, sprinkle some cayenne pepper into the chicken seasoning mix.
- This recipe works well with freshly cooked rice or quinoa as a base for the bowl.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Latin American
